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What drinks to what
food
Not every wine is suitable for every food. The
description of the wines in our catalogue wouid not be complete without
some usefull advices of numerous wine & food combinations thet
are presented on this page.
There is
a set of common rules of wine & food combinations:
-
There is no festive meal without wine, vodka,
brandy or other strong drinks. Flavoring conformity is the main
principle of choosing wines. Sometimes less seasoned, less precious
and expensive wine may be even better and more savory. For example,
ordinary wine in combination with some serving dishes can make
a perfect "taste ensemble".
-
At the beginning of the meal
they serve up strong drinks intended to stimulate the appetite.
Usually these are vodka
and bitters. There
are also some strong wines with such qualities. Sherry
and Madeira don't
have the strong smell and taste of vodka.
-
Brandy
is served to cold fish collations - salmon, matias, caviar, sprat,
and sardine.
-
A glass of strong red or white Vermouth
is the best with spiced salads and meat - cold veal, boiled tongue,
and cold cuts.
-
Beer
is usually served to different sandwiches, hot sausages,
and hot boiled tongue. One can also add salt
crackers, pieces of dried and smoked fish, peas.
-
First course is recommended
to serve with strong wines - Madeira,
Port, Sherry,
Marsala. Thick soup and clear soup are
served with Madeira and Sherry.
-
Hot fish dishes - boiled fish,
fish in brine, fish with delicate sauces, fish cakes and fried
fish one may serve with white dry wines as Chardonnay
or Sauvignon Blanc.
-
Second course - beefsteak,
fillet, languet,entrecote, different rissoles, schnitzel, rump
steak, fried beef, mutton, veal, dishes from liver, kidneys, brains
are served with red dry wines - Cabernet
Sauvignon, Merlot,
Red Bistro.
-
Shashlik, barbeque, pilaw, game dishes
and many hot meat dishes one may serve with red
wines; fish dishes - with white
wines; vegetables and poultry
dishes - with white semi-dry wines as
Emerald Riesling.
- Poultry and game is served with less extractive and rough wines
as Cabernet Sauvignon, Merlot.
-
Chicken, game and stuffed rissoles
are served with semi-dry champagne.
-
Vegetable dishes as cauliflower, green
peas, baked and stuffed vegetables one may serve with
semi-sweet wines- Muscat
Dessert or Portok
Dessert. Asparagus and artichoke are served with
not very sweet Muscat.
-
Muscat Dessert
and Tokay are served
to sweet dishes - charlotte, pudding, souffle,
pancakes with jam, fruit compote, jelly, mousse and creams.
-
Champagne
may be served with different kinds of chesse, crackers, pastry,
cakes, confectionary, candies, fruits, nuts, pistachios, fried
salt almonds.
-
Due to its properties and aroma champagne
(not sweet) belongs to those rare wines, which may decorate
every festive meal. First dry wines are served, then - sweet ones.
Sweet wines are served to dessert and fruits.
-
At the end of the meal a
cup of black coffee and a glass of brandy,
cognac or liqueur
may be served. Slices of lemon with sugar and cold water with
ice can also be served.
B o n A p p e t i t e !
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