How to choose the right wine for food
Wine (Latin vinum) is an alcoholic beverage (strong: natural - 9-16% by volume, fortified - 16-22% vol.), Obtained by full or partial alcoholic fermentation of grape juice (sometimes with the addition of alcohol and other substances - the so-called "fortified wine"). The science that studies wine is enology.
Aperitif (fr. Aperitif, from the Latin aperire "open") - a dish (usually a low-alcohol drink), served before meals and causing appetite, salivation and improves digestion.
The rule "red for meat, white for fish" still works, but still the world of wine-gastronomic combinations is somewhat more diverse. We publish simple rules, following which you will learn how to choose the right wine for your dish and products for which it is very difficult to choose a wine .