Fault

Fault

A separate book can be written about wines. In France, their selection proves the skill of the person arranging the menu, and rare wines, the best vintages, are a subtle way of honoring guests.

In the past, wine was selected for each of the dishes. Today we generally try to limit ourselves to two or even one species, that goes well with the entire meal. For example, Champagne and Bordeaux wines are light and suitable for a variety of dishes. Experts certainly prefer a more subtle selection of them.

It is customary to serve fish and seafood with dry white wine, strongly chilled, and for meats – Red wine, weaker or stronger (depending on the type of meat), for desserts – sweet wine. However, guests may not agree to the blending of wines, and then the host proposes, make them decide, which species they want to stay with for the entire meal. Rose wines are generally not served during sumptuous dinners. Champagne can accompany any meal.

White wine should be very chilled (5 – 8°C). We drink Rose cold (8 – 10°C). Red wine should be at room temperature (15 – 18°C), therefore they should be issued at least two hours in advance (however, never keep it near a radiator). Champagne should be cooled down thoroughly and, wrapping the neck of the bottle with a white napkin, which absorbs the dripping drops, put in an ice bucket. Sauternes, which is served, for example, with goose livers, should also be cooled on ice.

While drinking wine, there are some basic rules to follow – do not reach for red wine while eating artichokes or oysters, and for strong white wine while eating venison. Water is rather drunk with salads and salads, only light "table" wines fit the eggs. Good wine is not diluted with water and no ice cubes are added to it. Finally, some dishes can be served with vodka. This liquor, placed on the table in the original bottle, goes well with caviar and some smoked fish, and also for tripe, herring, bigos etc..