Brandy

Brandy decorates any meal. But serving it it is important to know all the nuances related to its serving, presentation and culture of drinking. For the beginning it is necessary to choose suitable glass. Traditionally for brandy the low spherical glass is used and a tulip like form is also possible. You should fill a glass with this noble drink no more than 20—25 ml, warming glass in hands during 8—10 minutes.

Don’t hurry to drink brandy at once, value its tint and breathe in an aroma. In fact by color it is possible to define the age of drink: young brandies have light-straw tint, more matured — from amber to fiery-red. The aroma of brandies surprises with the variety of tones: florally-fruit directions and barely perceptible aroma of fig, chestnut, hazelnut and apricot.

On taste characteristics the best for brandy are coffee, cigar and chocolate. Its optimum is indoor temperature. Although there is also an opinion that warmed-up cognac possesses more soft taste and special aroma. In restaurants for this purpose the special gas ring with a candle is used. And at home conditions before filling the glasses each of them is hold above the spout of boiling tea-pot.

Wine

Wines are served in different situations and if you want an affair or friendly meeting passed on a high level it is important to know how to drink them.

White dry and rose wines are served chilled but not frozen (8—12.C), red at a temperature (6—8.C). Combining wine and food it is important to do it correct. Dishes with full taste require simple wines and perfect wines need simple dishes. Given with a sweet dessert dry wine will show oneself too sour for this reason it is better to serve sweet and semi-sweet wines. Thus a dessert must be sweeter than the wine served with it. Right selected drink will allow you to feel more thin taste nuances of food.

Glasses for wine usually have a tulip like form and are made from white transparent glass or crystal. For champagne glasses-flutes reminding the flower of lily are used. And for sherry vice versa the glass broadening up befits most.

If there are presented different types of wines the first are those that are light and young after those there go stronger and sweeter wines. If to put the bottles on a table preliminary opened and give wine «a sip of air», it will show the characteristic taste and will present a bouquet maximally brightly. To pour wine in glass it is necessary no less when there is one third and no more than a half. Then you will be able to take glass in a hand and slightly revolve it for more complete feeling of aroma.

Cooling wine is better not in a refrigerator but placing it in a bucket with the chopped ice by a neck downward. In five minutes a bottle needs to be slightly shaken and again be put in a bucket. In five minutes more it will attain a necessary temperature. A man always must pour out wine and in a women’s company it should be done by the hostess. Filling glass is necessary only then when it is already empty. A bottle here needs to be held all of hand, approximately at the level of label, trying not to cover the visiting card of drink. Not to shake up possible sediment incline a bottle   gradually not touching its a neck in the edge of a glass.