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The two notions are almost inseparable. The great French scientist Louis Pasteur said that wine is “the most healthful and hygienic beverage ”. Thus, it is
normal to see it accompanying even the most exquisite menus.
In general, one should know that light alchoolic wines, the young and raw ones, can be served as appetizer before the main course of the meal. Unfortunately,
the Romanian legislation stipulates that are considered wines only those with a minimum of 8.5 degrees of alchool. In Germany, for example, there are also wines with 6 degrees of alchool,
which is almost similar to the concentration in a black beer.
Also, it is well known that white wines are served with delicate food - fish, fowl. On the other hand, red wines are recommended after venison, roast pork or
roastbeef, beefsteak. Demi-sweet and sweet wines are gladly served at dessert.
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