ARTS DE FRANCE   Portail de l'artisanat et des métiers d'art
Document printed on:  [24 Novomber 2017]
Wines temperatures

First of all, try to respect the command of presentation of the wines like below: White wines before the reds. The dry ones before the soft ones. The light ones before the vigorous ones.

Sweet wines, or champagnes: very fresh, between 6 and 8 ?C. White, light and semi-sparkling wines: enough fresh, between 8 and 10 ?C. Vigorous, or rosy white wines: expenses, between 10 and 12 ?C. Red
wines: enter 14 and 18 ?C.

HOW AS WELL AS POSSIBLE TO MARRY FOOD AND WINES

First of all, try to respect the order of presentation of the wines like below: White wines before the reds. The dry ones before the soft ones. The light ones before the vigorous ones. Young people before the old men. Lastly, the soft ones or the champagne with the desserts. With the fish, oysters and other shells and shellfish, we advise you to serve a dry white wine (for example one Pouilly-smoked fermented of Tronsecs of Joseph Mellot, or Alsace: Gewurztraminer, Sylvaner...)

With the entries and hors d'oeuvre: prefer a dry white wine, or rosy (for example Bandol Ros? Field of Garenne). With the white meats and the poultries, you will be able to serve a light red wine and not very vigorous (Sancerre Rouge Rabault of Joseph Mellot) Enfin, with the red meats, or the game, do not hesitate.

A vigorous and generous red high-class wine, like are large Bordeaux or Burgundy (Night Georges Saint). With the foie gras, traditional at the end of the year, you will serve according to tastes' Bordeaux, or Burgundy Blanc, or a large liqueur-like White (SAUTERNE castle Grand Mayne)

 All rights reserved. Copyright© 2017 www.artsdefrance.com
 Article "Gastronomy, Wines" Sources JC Guillaumin
 20,111 views


    

w w w . a r t s d e f r a n c e . c o m   :   a r t i s a n s    d i r e c t o r y   . . .