It is difficult to say unequivocally what is better to eat wine. An important role here is played by the traditions of combining wines and dishes in different countries, they differ markedly. We will focus on several principles that allow you to choose an appetizer that complements the taste of wine, but does not interrupt it. We will separately consider options that have proven themselves in Russia.

Universal rule: wines with a complex aromatic bouquet and rich taste are served with the simplest appetizer. The opposite statement is also true: gourmet dishes are usually washed down with simple (ordinary or table) wine, which contributes to the rapid absorption of food. There are only three products that have almost no effect on the taste of wine: White bread, hard cheeses without spices and fruits.

At the same time, I advise you not to forget about products that absolutely do not combine with wines. These are nuts, vinegar and cigarettes. Vinegar dulls the taste buds for a while, and nuts knit the tongue, the different zones of which are responsible for the perception of taste. Wine and cigarettes (cigars) interrupt each other's aroma. Between them, be sure to pause for several hours.

Experienced restaurateurs select a snack, focusing on the type of wine. Expensive white dry wines are best served with oysters, boiled crayfish, red or black caviar, as well as any second fish dishes. White table wines are paired with mussels, snails, fried fish, cold pork and veal.

Dry red wines are served with fried meats, delicate types of cheeses and fish in sauce. Fortified red wines containing over 12% alcohol are good to drink with barbecue, spicy dishes and soups.

Under table semi-sweet and semi-dry wines (red and white), you can put fried meat, sausages, vegetables, mushrooms, game dishes, casseroles, rolls and puddings on the table. From vegetables, I advise you to choose cauliflower, asparagus or artichokes.

Rose dry wine can be combined with good smoked sausages, fried fish, white meat, grilled chicken and soft cheeses.

Dry champagne is suitable for any dishes, usually a meal begins with it. Semi-dry, semi-sweet champagne and liqueur wines are served only for dessert with tea, coffee, sweet pastries, sweets, fruits.

P.S. Most producers list on the label a list of dishes that go with their wine. I advise you to adhere to these recommendations, even if they contradict generally accepted norms. A wide range and variety of flavors do not allow us to develop rules that work in all situations. Often the label method works better than others.

The ancient Greeks knew how to match wines to dishes, emphasizing their taste favorably. With the right combination, the wine seemed tastier and nobler, and even spicy food did not interrupt its aroma. Nowadays, the art of choosing wines is a rarity in everyday life, since we have lost the habit of leisurely family dinners with formal serving, and for the festive table we buy wines in accordance with personal preferences, without taking into account the peculiarities of the menu. You will be surprised how much the feeling of dinner will change if you wash down the dishes with the right wine, as gourmets have done at all times.

Which wines go with which dishes?

There are several simple rules choice of wine for dinner. Wine etiquette makes it possible to feel like a real sommelier and reveal the delicate bouquet of the drink with the right combinations. Sometimes wine is matched to a dish, but it happens that dishes are chosen for a particular wine - the situations are different, but the set of rules does not change.

Complex and simple. Fine refined wines are always served with simple appetizers, and simple wines go well with gourmet dishes. Compliance with this rule will emphasize the taste of the dish and make them brighter, preventing them from interfering with each other. The perfect combination of fine wine and simple meals- "Dom Perignon" or "Chianti" with cheese.

The wine should be sweeter than the dish. For this reason, port wine and other dessert wines are best served with desserts. Dry wines against the background of sweets will seem sour and even bitter.

The wine should be sourer than the dish. It turns out that it is better to serve a salad with lemon dressing not with soft-sour Chardonnay with hints of green apples and gooseberries, but with very sour Brut champagne.

Bitter does not mix with bitter. If dark chocolate or grapefruit dessert is washed down with a tart wine with a high content of tannins, such as Cabernet Sauvignon, the bitterness will intensify. Chocolate is best served with sweet or dessert wines, while tart wines are the perfect complement to fatty meats or salty dishes.

Red and White. According to the classical canons, red meat is ideal for red dry and semi-dry wines and red tomato sauces, and white meat and fish - to white wines and creamy sauces. However, there are exceptions to this rule. Red wine pairs wonderfully with dishes from roast turkey and grilled white meats, while fried chicken takes on a savory taste accompanied by red wine Merlot, which has a rich fruity aroma. Red wine seems to be created for game, offal, pates, cheeses of all varieties, pilaf, pizza, lasagna, berries and fruits. Light meat dishes, duck and goose liver, fish, seafood, cheese, nuts, casseroles, spicy and fatty snacks are suitable for white wine. By the way, both red and white wine can be paired with beef and pork, and dry and semi-dry wines go well with vegetable and mushroom dishes.

What dishes are served with wine: a few rules for all occasions

Dry sparkling wines are considered universal and are served with any appetizers and main courses, while sweet and semi-sweet wines are more suitable for desserts and mild cheeses.

Fortified wine enriches the taste of spicy dishes, port harmonizes pleasantly with blue cheese, nuts, sweets and dried fruits. Marsala emphasizes the tenderness of chocolate desserts, Madeira is delicious with first courses, and sherry should be enjoyed with olives, sheep's cheese and ham. Fortified wines are paired with meat broths, and strong vermouth (not dessert) sets off the taste of meat dishes due to the bitter wormwood taste with hints of cloves.

Semi-sweet wines can be served with seafood and vegetable snacks, cheese, sausage, dishes with sour cream sauce, fruits, ice cream and sweet pastries. Sweet wines complement desserts, fruits, dried fruits and berries.

It is believed that some products do not allow the wine to open up - spicy spices, mint, coffee, vanilla, cinnamon, citrus fruits and too oily fish. But, probably, just no one has yet picked up the right one for them. Maybe you can do it? Experimenting with wines is an exciting activity that can lead to equally exciting discoveries!

Wine is the oldest alcoholic drink, which the Son of the Lord himself did not consider to be a sin during his earthly life. For thousands of years of the existence of this pleasant product, mankind has fully understood: what is the best way to use it, and what accompanying dishes should be discarded.

There is a universal rule - the simplest appetizer is served with fine wine. And vice versa: food delicacies are washed down with the most ordinary (table) wine. This condition is quite understandable, because a simpler product should not set off the one whose taste you want to enjoy.

There are only three products that absolutely do not affect the taste of wine. These are white bread, hard cheeses without additives and spices, fruits. The latter should be in contrast to wines: sour fruits are used with a sweet drink and vice versa.

To the list of quick snacks hastily» For any wine, you can include sandwiches with red fish or cheese, ham, salmon, prosciutto, tartlets, canapes, grapes.

• dishes in which vinegar is present (it will destroy the taste of even the richest wine);
• nuts, because they knit the taste buds of the tongue;
• salads dressed with mayonnaise (this product levels the taste);
• dishes containing mint, vanilla and cinnamon;
• any tobacco product, because the nicotine and smoke will kill the flavor of the wine.

What to eat red wine

Most universal red wine snacks include red meat. These include:

• barbecue (only not soaked in vinegar) with grilled vegetables;
• roast game;
• soups;
• Spanish cuisine: jamon, paella, tapas;
• Italian cuisine: lasagna, pizza, spaghetti;
• fried or baked meat.

A detailed list of appetizer options depends on the type of wine.

Dry red wine is considered one of the most unpretentious. It is good to eat meat dishes with hot spices. Examples: sashimi, pasta, pizza. From cold appetizers, smoked sausages with spices are ideal.

Red semi-sweet wine goes well with poultry (duck or chicken) and game dishes. Some experts recommend eating fatty fish, but this opinion has many opponents. This is a matter of individual taste. But certainly seafood, cheeses and sausages are well suited to this type of wine.

As snacks for red dessert wine are recommended sweet pastries, ice cream and fruits.

Red fortified wine is eaten with red fish, of which tuna is considered the most popular. Any kind of fruit and sweet desserts go well with fortified wine.

What to eat white wine

Universal snacks for any white wine are:

• sea ​​or noble river fish;
• all types of seafood (mussels, shrimps, lobsters, squids);
• veal dishes;
• poultry dishes;
• low-fat types of sausages;
• salads.

Dry white wine is eaten with fatty fish, vegetables, fruits (except citrus fruits). Meat is not usually served, but a combination of vegetables with white meat dishes is allowed.

Semi-sweet white wine is served with low-fat sausages, cheeses, sweet flour products and fruits, ice cream, chocolate and sweets.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A well-chosen snack helps to fully experience the taste of wine. The general condition of the body after the celebration also depends on it, because not every dish is suitable for certain alcoholic beverages. Products should not pull the lead. An appetizer for wine only competently sets off the quality of an exquisite drink. Today, gourmet etiquette has expanded the list of possible dishes for this drink. Semi-sweet or sweet, white or red, dry or semi-dry wine - certain products are combined with each of these types.

What is wine

This is the name of an alcoholic drink, which is produced by complete or partial alcoholic fermentation of grape juice. Sometimes alcohol or other substances are added to it. In this case, fortified wine is obtained with a strength of 16-22% vol. (volume percent). These values ​​reflect the amount of dissolved anhydrous alcohol per volume of the entire drink. The strength of natural wines is 9-16%.

There are several classifications of wines. By purpose, they are divided into dining rooms, which are used as a flavoring addition to the table, and dessert ones, intended for serving with dessert. For the production of the drink, different grape varieties are used. In general, they are divided into red and white. Depending on the grapes used, the wine is:

• white with color from light straw to amber;
• pink or red with shades from light ruby ​​to dark garnet.

According to the aging time and quality, the wine is divided into young, unaged, aged, vintage, collection. The latter is sometimes kept for tens or even hundreds of years. The main classification defines the types of wine based on the content of alcohol and sugar:

1. Canteens (natural). This includes wines with a strength of 8.5-15%. honors different types this group is the sugar content. The first to stand out are dry wines, which are so called because sugar is fermented “dry” in them. The sugar content in them does not exceed 4 g / l. This group also includes semi-dry (4-18 g/l), semi-sweet (18-45 g/l), sweet (more than 45 g/l) wines.
2. Special (fortified). This group includes strong (17-21% vol.), sweet (14-20% vol.), semi-dessert (14-16% vol.), dessert (15-17% vol.), liqueur (12-16% vol.) wine.
3. Flavored. They differ in the content of various bitter or spicy aromatic plants. Additionally, the composition includes sugar, and sometimes sugar color for tinting.
4. Sparkling. These wines are saturated with carbon dioxide during the fermentation process. The most famous in this category is champagne.

What is served as wine

Gourmet etiquette in relation to the culture of drinking wine advises to observe one unshakable principle. It concerns the choice of snacks, which is determined by the bouquet of the drink. If it has a complex rich taste, then the dishes for wine should be simple, not clogging refined notes. Foods that do not change the spirit of wine include:

• bread;
• fruits;

The latter should not be included in the composition of the additive. The taste of the right cheese is strict, soft. Fruit must have a contrasting aroma with respect to wine. If the drink is sour, then the snack is taken sweet. When on festive table all dishes have a delicate, vulnerable taste, the wine should be simple and ordinary. Other snack recommendations:

• red meat should be served with red meat, white with white;
• red wine is combined with fried meat, berries, fruits, pasta, sushi, salmon, trout;
• white is suitable for almost all seafood, including oysters, mussels, snails, lobsters, low-fat sausages, various salads or even soups;
• cold meat appetizers are considered the element of pink varieties;
• sweet or semi-sweet are traditionally served with desserts, including chocolate, cookies, ice cream;
• champagne and other sparkling wines go with just about everything, but more often they become part of the dessert.

Appetizer for red wine

In the people, these varieties are also called "meat". This is due to the fact that red wine is combined with many types of meat, mainly red. This drink is considered heavier. For this reason, it is served with spicy dishes, kebabs. Meat should be fried or baked. In his absence good choice wine appetizers serve soups. Cheeses remain appropriate, but not fatty varieties.

Semi-dry or semi-sweet varieties go well with fried mushrooms, sausages, fresh vegetables. Common list appetizers for all red wines include:

• paella, tapas, jamon and other Spanish dishes;
• different options for roast game;
• grilled vegetables;
• lasagna, pizza, pasta, spaghetti and other Italian dishes.

What is served with red semi-sweet wine

These wine varieties have a more neutral taste, which is why they have gained such great popularity. Semi-sweet wine is indeed consumed more often. The advantage of the neutral taste of the drink is the ability to use a variety of foods or dishes as a snack. Suitable for game:

• duck;
• hen;
• partridge;
• rabbit.

It is better to choose fatty varieties of fish. good snack for wine of this variety - shrimp in spicy sauces. Gourmets do not recommend excluding various sausages. The cheese used must be hard varieties. It is easy to cut into slices or stick on skewers. Other snack options for this type of drink:

1. Fruits. They are served fresh or as chutney or fruit mousse. The main rule when choosing fruits for snacks is that their taste should be slightly sweeter than the drink.
2. Salad. Any vegetable appetizer will do. Do not fill them with vinegar: apple, classic or balsamic. The best ingredients for salads are the artichoke, cauliflower, mushrooms.
3. Soups. A good option is the first courses of Japanese or Thai cuisine. Even cream-based soups will do.

To red dry

A distinctive feature of dry wines is a tart sour taste, so they are considered especially "capricious". The ideal snack option in this case are the following products:

• raw smoked sausages;
• smoked lard;
• cheese;
• boiled pork;
• salted cheese.

Any fried meat, grilled or smoked chicken is combined with such a drink. If their structure is fibrous, then the wine should be tart. Soft varieties of the drink are more suitable for tender veal meat. Red dry can be drunk with dishes that are stuffed with nuclear spices. These include pizza, pasta, sashimi, spaghetti. You have to be careful with fruits. Some gourmets prefer peaches or melon, but not everyone will like this combination. The classic option for red dry are:

• sweet oranges;
• pears;
• nectarines;
• ripe mango.

An acceptable snack is a plate with a set of different types of cheese: ripe, with noble mold, with a sharp, rich taste. Egg-based dishes, fatty soups can shade the aroma of the drink. The spicier and spicier the taste of the dish, the more it will go with dry red. A good addition to the evening with this drink are berries:

• apricots;
• strawberry;
• yellow plum;
• cherries.

Appetizer for white wine

Mussels, squids, lobsters and other types of seafood, fish, veal or poultry dishes are suitable for it. Dishes for white wine are used differently depending on the type of drink:

1. Riesling has a long aftertaste. In a dry version, it softens spicy and spicy foods, so it is served with Indian and Asian dishes.
2. Muscat is more complex, but due to its oily taste it is combined with many products. It is not recommended to use it with fatty or spicy foods. Muscat can be supplemented with sweet fruits or not too sugary desserts.
3. Champagne. It goes well with salads, cheese, sandwiches with caviar. Salty dishes such as herring and olives are an interesting combination.
4. Chardonnay. It has a fruity taste with hints of honey, and sometimes nuts or dried fruits. The Chardonnay company can be made up of salmon or seafood.

The general list of recommended snacks includes low-fat sausages and salads. Any fruit is used, but citrus fruits are an exception. Lemons are served with an aperitif at the beginning of the buffet. Fortified drinks go well with pineapples, peaches and pears. You should not experiment with seasonings that burn the tongue or clog the aroma. Desserts include ice cream, chocolate, and sweets. The general list of recommended snacks for white varieties includes:

• vegetables;
• casseroles;
• pastries, such as apple strudel;
• non-spicy meat;
• fish soup;
• Greek salad;
• grilled poultry meat;
• sour varieties of apples.

To white semi-sweet

The traditional snack option for this type of fortified drink are different types of cheeses. This list includes fresh vegetables, fried mushrooms, sausages. Light salads, fish paste, grilled chicken help to emphasize the taste of white semi-sweet. Appetizing with it will be game or roast pork. Sauces based on mayonnaise or cream harmonize perfectly with white semi-sweet. From the first courses it is recommended to serve fondue with vegetables, cheese and onion soup.

Ordinary bread should be replaced with toast with cheese paste, cheese, cottage cheese or herbal tortillas. White semi-sweet is usually eaten with the following products:

1. Fish and seafood. Red, marinated and baked Pacific fish, shrimp, oysters stand out here. From hot, squids in tomato sauce are suitable.
2. Meat. It is worth paying attention to boiled or baked poultry. If the choice fell on veal, then it is better to serve it under soy or cream sauce. Another option - meatloaf with vegetables and herbs.
3. Fruit. It is better to avoid fragrant and too sweet varieties.
4. Vegetables. Appetizing with white semi-sweet, baked or stewed asparagus, cauliflower, zucchini, artichokes are obtained.

To dry

There is no sugar in this wine, so its taste is spicy and sour-tart, which quenches thirst and increases appetite. In order not to enhance the aroma of the drink, it is necessary to avoid sour and sweet dishes. This type of alcohol goes well with poultry baked in dough, cold veal and tongue. The advantages of the drink are emphasized by fish stuffed or baked in foil. To dry white it is recommended to serve vegetable salads with sauce. As snacks, canapes and tartlets with black and red caviar, mushroom pate are suitable. Various desserts are combined with dry white, but not chocolate.

What to cook

If the arrival of guests was not according to plan, then there is a need to cook something in haste. Exist simple recipes for which everything that is at hand will do. Snack options:

1. Fruit canape. Suitable for white semi-sweet. The selected fruits are cut into identical cubes and put on skewers in different sequences. Possible combinations of ingredients: banana, pineapple, kiwi; currant, pineapple, kiwi, strawberry, grapes; parmesan, pear, banana, currant, gooseberry.
2. Cheese and meat assortment. They are prepared depending on the contents of the refrigerator. Combinations of boiled pork, white bread, cucumbers and olives or smoked meat, bacon, sausage, jamon and mature cheese are suitable for semi-dry, semi-sweet and fortified red.
3. Cheese sticks. The cheese is cut into small pieces. Beat 4 eggs in a bowl, add spices and salt. Pieces of cheese are rolled in flour, then in eggs and breadcrumbs. Next, future sticks are fried in a large amount of oil.
4. Tartlets. Fry green peas, onions, mushrooms and carrots in a pan. Grate the cheese, cut the bacon into cubes. Next, take the tartlets, half fill them with mashed potatoes, put bacon pieces on top, and then the vegetable mixture. Top everything with cheese. To melt it, tartlets need to be heated in the microwave.

Light snacks

In addition to tartlets and canapes, there are other light dishes with wine. They are prepared with different ingredients, including seafood, fish, assorted sweet and savory, vegetables, etc. Interesting recipes based on them:

1. Eggs stuffed with caviar and cheese. Boil 1 carrot and 3 eggs. Cool the last, peel and cut in half. Remove the yolk from each half and set aside. Grate cheese on a fine grater. Fill it with yolks. There also add diced carrots, a little mayonnaise and 50 g of cod. Mix the mass thoroughly and stuff the egg whites with it.
2. Cheese balls. Grate 60 g of cheese and feta on a grater. Add minced garlic clove, stir. Make balls from the resulting mass, roll them in a sprinkling of sesame seeds, herbs, grated crab sticks or olives.
3. Canape with pesto sauce. Take 1 baguette, cut it into slices. Grease each with sauce, and put 2 leaves of basil on top. Next up are cherry tomato halves. This appetizer is suitable for red wine.

Quick snack

Among the snack recipes, not only fast ones stand out, but also those that are suitable for almost all types of wine. They are considered universal. Another advantage is their ease of preparation. These snacks include:

1. Cheese chips. Cheese must be grated on a coarse grater and put in portions on a baking sheet, previously oiled. Sprinkle spices on top of future chips. Bake the cheese for 5 minutes at 180 degrees.
2. Tomato appetizer. Better take cherry. They are cut into slices. Top each slice with mayonnaise, and then put on the olive. Around them are boiled or fried shrimp. Sprinkle with black pepper for spiciness.
3. Gougères. Take a pan, pour 200 ml of milk, add 100 g butter, 0.25 tsp pepper and salt. Boil the mixture over medium heat. At this time, grate about 150 g of cheese on a grater. After boiling the mixture, remove it from the heat and add 150 g of flour. Add cheese and 4 eggs when the dough starts to come off the pan. Take a baking sheet, grease with oil, put the mixture on it with a spoon. Bake for 10 minutes at 200 degrees. Then reduce to 180 and cook the dish for another 20 minutes.
4. Quail. Fry several carcasses in fat until almost cooked. Next, transfer them to a saucepan, add fresh pitted cherries (about 200 g). Then pour 0.5 tbsp. broth and a spoonful of cognac, salt. Stew until cooked, serve in a deep dish, pour over the sauce and garnish with cherries.

What foods and dishes can not be combined with wine

It is important to know not only what is eaten with wine, but also what foods should not be served with it. Some dishes distort the taste of the drink, causing a feeling of bitterness. These include:

1. Nuts. They have an astringent property, therefore they reduce the susceptibility of the tongue to different tastes.
2. Vinegar. Completely suppresses the taste and aroma of wine drinks.
3. Tobacco smoke, strong perfume. They muffle the aroma of wine.

Various spices, such as mint, vanilla and cinnamon, can poison the whole sensation of drinking. The latter is an alternative to lime and salt when serving tequila. It is used in combination with orange. Do not add these spices to baking biscuits. Meat dishes are not recommended to season with curry - it does not go well with wines. You should also be careful with the following products.

Red wine is an alcoholic drink made using a special technology for converting red grape varieties into alcohol with a spicy primary aroma.

The culture of drinking wine creations involves a process of gradual tasting, combining with snacks designed to emphasize it in a special way. taste qualities.

Harmonious combination of dry wine spirits and products

For dry red wine, which has a considerable acid content, low degree, and a tart taste, the main thing is to choose the right dishes. It is served with:

• meat is an ideal base as a snack, safely shading the aftertaste due to its density and absorbing some of the sourness of the heady drink. The following meat dishes can be presented: boiled pork, ham, including Italian prosciutto ham, bacon is a good option, all meat varieties can be served both in the form of assorted cuts and on their own;
• cheeses, mostly hard varieties. Sweet and mature cheeses such as Parmesan, Cheddar, Dutch are organically suited to dry wine. A good density of varieties will allow you to carefully cut and beautifully present an appetizer, serving in combination with olives as a canapé will be an impeccable idea;
• fruits are a great solution to diversify the table, they are a good fit for alcohol itself, subject to the right choice of fruits. Care should be taken in contrasting tastes: sour notes of sunny alcohol should not be interrupted by too sweet fruits, but only emphasized with a sour-sweet aftertaste of juicy peaches, mango, orange, pears and melons are also good;
• white bread - a product that does not muffle the taste, can serve as the basis of a dish served with spicy cheeses, meat, fish pastes.

Ideal dishes for semi-dry and semi-sweet wine

Universal option for holiday event there will be a choice of more neutral types: semi-dry or semi-sweet wine products, for which it is not difficult to choose tasty and original dishes that play on taste sensations.

Successfully combined products include:

• seafood and fish - an unsurpassed solution, they can not only harmoniously fit into the festive pickles, keep a full meal company, but also preserve their taste in the process of eating alcoholic drink, of course, if it is fatty fish, shellfish (mainly mussels), shrimp in spicy sauces. Other representatives of seafood and fish may lose their special flavor, because wine can kill it;
• light rabbit meat, poultry. Red meat, on the other hand, will be an unfortunate choice for light alcohol;
• cheeses are an excellent choice, especially blue cheeses that can give the gourmet excellent pleasure from drinking good wine and a unique snack, mature cheese will also be appropriate for such a drink;
• fruits with juicy and fleshy pulp, such as mango, pear, as well as a combination of several types of both sweet and sour fruits, possibly with the addition of sweet cheeses, are served in the form of canapes;
• dishes in the form of desserts will serve as the best idea for a semi-sweet drink. Meringues, mousses, sweet fruit pastries with ice cream - all these goodies are a real find for a pleasant pastime and wine tasting.

Sweet wine product and the subtleties of choosing a dish for it

With sweet red wine, protein-rich and fatty dishes are served. It is also possible that some gourmets support that such a drink does not need snacks. But since it still contains alcohol, it is necessary to combine its use with products.

A great way to decorate a celebration and complement an alcoholic product is:

• meat - assorted different types of meat will provide a real pleasure from drinking with an excellent combination of hearty food;
• red breeds of fish: salmon, tuna, trout are colorful and sweetly emphasizing the process of a festive feast, but seafood is not desirable, as their taste can be lost against the background of a rich rich aroma of alcohol;
• cheeses are suitable with the same preferences as for semi-dry creations, only you need to pay attention to cheese with blue and green mold;
• desserts and sweet wine are a great pairing, but you need to know that the more sweet the drink has, the calmer and more neutral the dessert should be.

When choosing perfectly harmonizing products for wine, one should be guided by a simple, correctly noted statement that the richer the taste and the more complex the aromatic bouquet, the more neutral and simple qualities the appetizer should be characterized by. Such a harmonious combination will successfully emphasize the tasting features of an alcoholic beverage.

It is believed that only three products can not only not spoil the taste, but also leave almost no trace and distortion on the bouquet of taste properties of a sunny drink - these are hard cheeses that do not contain spices, white bread, and fruits.

Applying the recommendations and observing the simple rule of selecting the necessary products for serving to wine perfection, you can easily decorate a solemn feast and perfectly guess with pickles that are in harmony with it.