Taste a good wine is an act of pleasure. This pleasure starts from the moment of choice, but also the difficulties. There is a
fascinating variety, but you need to know it. There are wines from the whole world. Of different vineyards, cultivated
numerous ways in different soils and climates varied. Each bottle has a story to tell and a pleasure to offer.
There is a simple choice. Perhaps for this reason, the tradition of serving red wine with meat and white with fish, either
then no discussions.
In fact, what makes a good combination of food and drink is not the color of the wine. It is the fact that the taste of a non-interfering
the taste of each other. Therefore, in general, fish meat light combine with soft white wine. This does not exclude the
possibility of a light red accompany a hearty dish of fish. Just like some white-bodied blend nicely
with meat dishes.
In short, bland foods and dishes call for smooth wines require strong wines stronger flavor.
When serving different wines at the same time, the reasoning is the same. Try to do it so that the flavor of a non
interfere with the other. First the lighter, then the more full-bodied. The younger before the more mature. If the
wine quality is also different, in order to serve the best. Otherwise, they would look even lower
worse. Follow your intuition. The most important is how you enjoy the contents of your glass.
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