1. In western-style catering culture, besides water, wine is the most commonly used beverage to accompany meals. Therefore, it is often called Table wines.

When serving wine, if there are many kinds of wine, there are several international rules:

White wine is served first, then red wine;

serve new wine first, then old wine;

light wine first, then alcohol;

dry wine first, then sweet wine.

ordinary wine should be drunk before famous brands

sour wine should be drunk before sweet wine

light wine should be drunk before mature and mellow wine

2. If you are a family banquet guest, you can make the best choice and match according to the wine or the food. The purpose of wine to accompany dishes is to make the taste more harmonious when eating, and to make wine and dishes set off each other, adding color and delicacy to each other. For dishes with strong taste, the matching wine should naturally be rich, so as to correspond to it, while for light dishes, it is necessary to have light wine, so as not to destroy the delicate taste.

The following are examples of wine dishes:

Eat seafood, fish and shrimp, steamed, light-colored, milky and dry-baked dishes, which should be accompanied by dry white and semi-dry white wine.

dry red should be used for braising and frying food.

use sparkling champagne when celebrating.

liqueur, brandy, whisky and rum should be used after meals.

cocktail made of soda mineral water, fruit juice, fruit and ice is suitable for the reception.

use dry white wine and semi-dry white wine when chatting with guests.

You can drink simple and light white wine when eating salad.

dry white wine or light red wine with less tannic acid should be used for eggs.

if the fish is cooked with red wine, choose the same wine.

3. Precautions for drinking wine: dry type, semi-dry white wine at 8-11 degrees Celsius

peach red wine and light red wine at 11-14 degrees Celsius

red wine with low tannic acid content at 15-16 degrees Celsius

red wine with high tannic acid content at 16-18 degrees Celsius, and do not add ice cubes.

Liqueur, champagne and sparkling wine are at 6-9 degrees Celsius.

sparkling wine should be chilled to 7℃ for better taste.

the optimum temperature of grain opening is similar to that of white wine, while the optimum temperature of dessert wine is almost the same as that of red wine, that is, there is no need to freeze or add ice.

when tasting table wine, you can observe, smell and taste it. Looking up from the bottom of the cup, the color of the new wine is clear and bright, and the color of the old wine is deep and there is sediment. Then shake the wine in the cup, and the smell of wine will gush out with the aroma of grape fruit. Different wines have different flavors. Then drink carefully, don't drink like beer. All kinds of non-table wines have different levels of sweetness and sourness. Sweet table wines (with sugar content of 11.5-15g /111ml) are more suitable for beginners, while experienced drinkers tend to dry table wines (dry, meaning not sweet, with sugar content of 1.5-2.5g /111ml) because they are easy to eat, which is considered to highlight the fragrance of grapes.

when storing wine, it should be placed in a dark place at 15-18 degrees Celsius, and it is better to lay it flat, so that the cork will swell when it comes into contact with table wine, keep it sealed and prevent air from penetrating into the bottle.