The most expensive wine in the world can be considered French wine "Chateau dIquem" vintage 1787, a bottle of which was sold for 90 thousand dollars. Chateau dIquem is a sweet Bordeaux wine made from almost dried late grapes. Due to its high concentration, it can withstand long goals and even centuries, which just happened with the aforementioned bottle. True, it is unlikely that anyone will be able to try wine of such a cost: such rare wines, as a rule, remain intact and are an adornment of collections. But even if you are not lucky to see such a bottle, this does not free you from the knowledge of the elementary rules of wine etiquette.
According to the generally accepted classification, all wines can be divided into three categories: 1. Category Appetizing stimulants (aperitifs that are usually drunk before meals): Madeira, sherry, vermouth. 2. Category Used at dinner or any other meal - table wines. 3. Category Wines that are drunk with sweet dishes after a meal: dessert. Good wine has enemies that impede the full perception of its taste. These are tobacco smoke, spicy culinary smells, sour citrus fruits, fatty varieties of fish. Vanilla, coffee and cinnamon are heavy companions for wine, although the shades of their aromas are present in the aromas of various wines. The same can be said for chocolate and chocolate products. Dishes seasoned with curry, as well as peppermint, as a rule, do not combine with wines.
Probably, many have heard that for a more complete and vivid taste of the wine, it should have the appropriate temperature. 1. White wines must be served slightly chilled (up to 10-12 degrees C). In summer, these same wines are sufficient to cool to 8-10 degrees. 2. Dry red wines, on the contrary, are heated. They should have a temperature slightly above room temperature: 18-20 degrees C in winter, 16-18 degrees in summer. 3. Sherry and Madera are heated 4-5 degrees above room temperature. 4. Dessert wines, nutmegs and tokai are good at room temperature.
There is an opinion that champagne should be drunk almost frozen, like vodka. This opinion is erroneous, because the sharply burning sensation of cold drowns out the pleasant sparkling of this drink. Champagne most harmoniously shows all its advantages when cooled not lower than 7 degrees C.
What can not be done: - Serve red wine with canned fish and chocolate; - Serve semisweet wine to spicy sauce; - Put ketchup next to French wine.