Advice 1: How to serve red wine

Red wine is known worldwide as one of the healthiest alcoholic drinks. His amazing influence on the heart system is a proven example of the French, which almost does not suffer from her diseases. To apply it to the mind, so as not to spoil the taste of the drink and to emphasize the dish.
Choose the dishes properly. Such a noble drink in any case it is impossible to pour into a glass or glasses. Purchase a set of glasses for wine, which may have different size and shape. Is considered a classic wide and high glass volume of six hundred milliliters in the shape of a Tulip.
Let the wine "breathe." Before you pour a drink, open the cap and leave it for half an hour. This technique gives him the opportunity to reveal a whole bunch, hidden in a dark bottle. Serve red wine should be at room temperature (cooling not accepted).
Emphasize drink different kinds of cheese. The classic combination has been known since ancient times, it will bring a true delight to connoisseurs of wine. There is a rule that light wine is served with a gentle taste and smell of cheeses, the sturdy is perfect for spicy varieties.
Combine it with meat dishes. Tablespoons red wine suitable for lamb, veal, game, poultry, pork. Dry served with steak, filet, entrecote, escalope.
Pick a winebased on its sweetness. Remember, when serving it with dessert it should be sweeter. Very sweet drinks do not combine with desserts.
A wine with a rich bouquet, and so a complex taste and aroma, should be served with simple dishes. To emphasize the need to either dish or drink. Simple wine, served to the complex and intricate food, help food to be absorbed and not create a feeling of heaviness in the stomach.

Advice 2: That apply to the red semisweet wine

The rule "Red wine with meat" is losing its relevance. Modern trends encourage experimentation. Recognized worldwide, the sommelier say, "Pick a wine to taste and food that you like and you'll be fine". However, the success of a good dinner depends on the right combination of wine and snacks, and this means we should take to the basics of proper wine drinking.
If you are going to file a semi-sweet red wine to the table, you need to remember about the balance of flavors. This means that the taste of the food should not prevail over the taste of the wine and Vice versa. As the taste of food changes the perception of the aroma and taste of drinks, the wine can be felt differently. As a General rule, lighter wines with light appetizers, and rich, with heavy, fatty foods. But also remember the rule of attraction of opposites. For example, semi-sweet and sweet wines are well suited to the spicy dishes: they soften sensation of heat and bitterness. Wine in combination with food also often takes the role of spices. If you choose the right combination then this drink is able to reveal the most subtle nuances of taste.

Semi-sweet red wine served chilled to 16-18 degrees. In contrast to the dry, semi-dry and sweet dessert wines sweet never diluted with boiling water. It will spoil the taste.


Mild cheese, e.g., mozzarella or cheddar average exposure, well with complex red semi-sweet wines like "Pinot Noir". Semi-hard cheese ("Cheddar", "Gouda") complement the taste is moderate sweet wines such as "Merlot", "Pinot Noir" and "Shiraz". A wine with a rich fruity bouquet, for example, "Cabernet Sauvignon" and "Zinfandel", usually served with sharp cheeses such as "Golden blue," aged "Cheddar" and herbal cheeses.


Here everything is simple. Semi-sweet red wine perfect for any fruit desserts, whether it be fresh fruit or candied fruit, fruit mousse or chutney. Importantly, the taste of the dishes were a little sweeter wine.


Semi-sweet red wine suitable for almost all vegetable salads. But there is one important rule: never use vinegar when making salad dressing if you plan to submit this type of wine. Vinegar just kills the taste and aroma of the drink. This applies to all types of vinegar: Apple cider, balsamic and classic. A good option would be a salad consisting of cauliflower, artichoke and mushrooms.

Crabs, crayfish and oysters, despite the common opinion that the seafood suitable for white wines, there may be snack or semi-sweet red wines.


Balanced velvety taste of berries "Riesling" is a good foil for the pungency of saturated soups, Thai and Japanese cuisine. It will soften the bright flavor of the spices and reduce the heat. Also to the red semisweet wine suitable cream soups cream-based.

Meat and game

If you are a lover of good steak, or a steak, semi-sweet wine - not for you. But the bird is perfect for this wine as "Pinot Noir", the Australian "Shiraz", "Merlot", which set off the earthy taste of white meat poultry.
Chocolate, coffee and tobacco smoke are considered the real enemies of the noble wine of the drink. Their combination in most cases fatal to the taste of both sides.
Useful advice
Red wine is a healthy drink as long as there is a measure in his hand. A couple of glasses at lunch or dinner is a beautiful tradition; a bottle of the same faces health problems.
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