How to combine food and drink?1 photos

How to combine food and drink correctly?

- Red dry and semi-dry wines are suitable for poultry and game dishes; kebabs, pilaf and other hot meat dishes; steak, fillet, chops, chops; to roast beef, lamb, pork, veal.

- Young red wine with a low tannin content is suitable for fish with a dense structure: salmon, tuna.

- Port wine, Madera, sherry are suitable for poultry and game; port wine combines very well with chocolate cake.

- White dry and semi-dry wines are suitable for hot fish dishes made with sauces (but not with red wine); oysters, mussels, shrimp (semi-dry without sharp acidity); vegetable dishes (boiled cauliflower, beans, asparagus); to stuffed vegetables and mushroom dishes.

- Semisweet white wines are suitable for poultry dishes; for dishes from cauliflower, green peas; baked and stuffed vegetables; to mushroom dishes; to cheeses.

- Sparkling white wine suited to salmon dishes; for salads with shrimps.

- Champagne, dry and semi-dry is suitable for poultry and game and dishes from them; to moderately spicy meat dishes; oysters, mussels and shrimp (semi-dry); to cheeses; for salads with crabs or lobsters; for salads with poultry meat; to sweet nut baking (semi-dry).

- Sweet champagne varieties are suitable for fruits, ice cream, ice cream, non-spicy cheese, almonds, pistachios and other nuts, chocolate, and confectionery.

- Cognac goes well with cold fish appetizers (salmon, salmon, balyk, black caviar, sprats, sardines), served during dessert, it goes well with lemon, coffee, tea and fruit.

- Vodka goes well with pickled salmon; to herring snacks and appetizers with red caviar; to hot fish dishes with delicious sauces.