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Doctors recommend a daily glass of wine with lunch or dinner, but warn that we mustn’t overdo it. That’s why you should learn to enjoy every sip
WINE ETIQUETTE Everything you need to know about the drink of the gods If we know how to select wine, does that inevitably mean that we know how to drink it like genuine connoisseurs? WINE ETIQUETTE, REPRE- SENTINGASOMEWHATANACH- RONISTIC SET OF (un)written principles for enjoying a good drop of real sun-kissed grapes, includes a series of postulates that aren’t so fa- miliar to the general public – but that should be. Not because of form, but because of incomparable hedonism! So, why wouldn’t we change that with one call of “Cheers!” – here we pres- ent to you seven golden rules that will make drinking a glass of intox- icating wine even more enjoyable. 1 . For starters, wine bottles are always placed on the table prior to the start of lunch or dinner. White wine should be served chilled and red at room temperature. When served, white wines should have a tempera- ture of between 11 and 14 degrees, while reds should be served at be- tween 16 and 22 degrees - with this lower limit applying to young wines la laganija crna vina. Uz sireve sjaj- no idu slađa bela vina, dok uz one intenzivnog ukusa jača bela vina. Sirevi blagog ukusa mogu se lepo družiti s crnim vinima. Ako ste za glavno jelo planirali belu ribu i plo- dove mora – poslužite umereno ja- ka bela vina. Paste s umacima na cr- veno (mesni) zahtevaju crna vina, a s belim umacima i sirom srednje jaka bela vina. Pica se gušta uz la- gana mlada crna vina.
and the higher limit to older ones. Champagne should stand on ice – heat causes excessive carbon dioxide, which can cause the cork to pop out of the bottle under pressure. That’s why champagne requires a special ice bucket. 2 . When opening a bottle, we re- move only the part of the foil cover- ing the cork, wiping that part with a napkin. A corkscrew is then used to carefully remove the cork from the bottleneck, without using excessive force, twisting and yanking, because the wine is alive and doesn’t like be- ing banged around. We smell the cork, which mustn’t smell of anything oth- er than the wine or cork. After remov- ing the cork, wipe the neck of the bot- tle with a napkin, then pour a little wine into a special glass to rinse the neck of the bottle from the inside. 3 . Red wines are served in large glasses that have a pronounced bowl and narrow towards the top, with this shape preserving the aroma that de- velops faster in red wine. White and rosé wines are served in similar glasses that are slightly smaller and narrow- er, with less pronounced narrowing in the upper part, while sparkling wines are served in very tall, narrow glasses. 4 . When pouring wine into glass- es, turn the bottle so that the label is facing upwards and is thus visible, and be careful not to rest the bot- tle on the glass. The most important thing when serving red and white wine: never fill the glass to the top,
but only halfway, or two thirds at the most, because wine in a full glass is unable to release its aroma. 5 . Hold a wine glass by the stem or base to ensure that the heat of your body doesn’t cause the temperature of the wine to increase, thereby alter- ing its taste. Those no longer wanting to drink will decline an offer with a slight hand movement or by pulling their glass closer to themselves. Cov- ering a glass with the hand is consid- ered impolite. 6 . Though you can always rely on the old rule that red meat and game are paired with red wines, and white meat and fish go best with white wines, or the completely new rule that you should rely only on your own taste buds and assessment, more specific tips also exist. Lighter wines are served with appetisers. Stick to serving dry whites, rosés or prosecco wines with lighter starters, and light- er red wines with stronger, meatier appetisers. Sweeter white wines can be paired wonderfully with cheeses, while stronger white wines go better with cheeses that have an intense fla- vour. Mild cheeses can be good “com- pany” for red wines. If you’re planning a main course of white fish and sea- food – serve with a medium strength white wine. Pasta with red sauces (meaty) requires red wines, while pasta with white sauces and cheese is best with medium strength white wines. Pizza is nibbled with light, young red wines.
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