How to serve drinks correctly

An indispensable ingredient in both everyday and festive table are beverages that kindle and increase appetite, which promote digestion. This includes both alcoholic and non-alcoholic, popular in our tea, coffee and other varieties. The main rule of serving any drink is not only matching the taste of the guests, but also a combination with the dishes.

Contents:

  1. Non-alcoholic drinks
  2. Alcoholic beverages
  3. Drinkware

Non-alcoholic drinks

Non-alcoholic drinks should always be present on the table. These include mineral water, coffee, tea, a variety of juices, fruit drinks and cocktails. Among this variety, water is considered mandatory, which not only suits any dish, but also helps the digestion process.

Juices in a wide variety of flavors perfectly replace wine products. For light snacks is suitable birch, carrot and grape. To hot dishes - tomato, plum, pomegranate.

Tea, coffee, fruit drinks invariably accompany the supply of desserts.

Alcoholic drinks

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Alcohol is an attribute of any festive table. Proper combination of it with dishes and a culture of consumption will never lead to undesirable consequences. One of the important rules of drinking alcohol is that it is not a drink that is snacked with food, but the food is not rushed to drink.

Before a feast, small portions of tincture, whiskey or gin are served to increase appetite. Cold appetizers are perfectly combined with vodka and fortified wines. Mild and cold snacks such as cheese, shrimp, chicken, salad are washed down with white wine. Red wine will dilute the taste of more fatty and spicy dishes - lamb, pates, meat assorted.

Further, if the first dishes are declared on the menu, then alcoholic drinks are usually drunk after they are consumed - these are vintage wines, port wine. The second dishes are accompanied by a wide variety of drinks. Vodka and wine - to hot meat. If the meat is dark( pork, beef, game) - red wine is served, to white meat( chicken) - white wine.

Champagne is a drink that is combined with almost all the second dishes and, of course, desserts. The taste of ice cream, sweets and fruits will dilute sweet and semisweet champagne, as well as good dessert wines.

Cognac and brandy are served only to coffee and no snacks, as well as whiskey - these drinks usually complete the evening.

Beverage utensils

Another invariable rule of etiquette is properly selected dishes.

  • For soft drinks, glasses with a capacity of 250-300 ml or tapered piles are used.
  • Cognac is served either in special cognac glasses in the form of a tulip or liqueur.
  • Champagne - in special tall glasses or kremanchatyh vazochkah.
  • For fortified and dessert wines, the best dishes are a modern glass with a capacity of 75 ml.
  • Special glasses for wine drinks can be replaced with lacquered glasses for red and rinwein - for white and rose wine.
Serving dishes, laying the table
  • Mar 06, 2018
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