Advice 1: That apply to the red semisweet wine

The rule "Red wine with meat" is losing its relevance. Modern trends encourage experimentation. Recognized worldwide, the sommelier say, "Pick a wine to taste and food that you like and you'll be fine". However, the success of a good dinner depends on the right combination of wine and snacks, and this means we should take to the basics of proper wine drinking.
That apply to the red semisweet wine
If you are going to file a semi-sweet red wine to the table, you need to remember about the balance of flavors. This means that the taste of the food should not prevail over the taste of the wine and Vice versa. As the taste of food changes the perception of the aroma and taste of drinks, the wine can be felt differently. As a General rule, lighter wines with light appetizers, and rich, with heavy, fatty foods. But also remember the rule of attraction of opposites. For example, semi-sweet and sweet wines are well suited to the spicy dishes: they soften sensation of heat and bitterness. Wine in combination with food also often takes the role of spices. If you choose the right combination then this drink is able to reveal the most subtle nuances of taste.

Semi-sweet red wine served chilled to 16-18 degrees. In contrast to the dry, semi-dry and sweet dessert wines sweet never diluted with boiling water. It will spoil the taste.


Mild cheese, e.g., mozzarella or cheddar average exposure, well with complex red semi-sweet wines like "Pinot Noir". Semi-hard cheese ("Cheddar", "Gouda") complement the taste is moderate sweet wines such as "Merlot", "Pinot Noir" and "Shiraz". A wine with a rich fruity bouquet, for example, "Cabernet Sauvignon" and "Zinfandel", usually served with sharp cheeses such as "Golden blue," aged "Cheddar" and herbal cheeses.


Here everything is simple. Semi-sweet red wine perfect for any fruit desserts, whether it be fresh fruit or candied fruit, fruit mousse or chutney. Importantly, the taste of the dishes were a little sweeter wine.


Semi-sweet red wine suitable for almost all vegetable salads. But there is one important rule: never use vinegar when making salad dressing if you plan to submit this type of wine. Vinegar just kills the taste and aroma of the drink. This applies to all types of vinegar: Apple cider, balsamic and classic. A good option would be a salad consisting of cauliflower, artichoke and mushrooms.

Crabs, crayfish and oysters, despite the common opinion that the seafood suitable for white wines, there may be snack or semi-sweet red wines.


Balanced velvety taste of berries "Riesling" is a good foil for the pungency of saturated soups, Thai and Japanese cuisine. It will soften the bright flavor of the spices and reduce the heat. Also to the red semisweet wine suitable cream soups cream-based.

Meat and game

If you are a lover of good steak, or a steak, semi-sweet wine - not for you. But the bird is perfect for this wine as "Pinot Noir", the Australian "Shiraz", "Merlot", which set off the earthy taste of white meat poultry.

Advice 2: How to choose a good wine

Sweet wine – too sweet. Dry – too acidic. Need something between them and to fit almost all dishes. If you argue this way, you need a sweet wine. The main thing – correctly to choose it.
How to choose a good wine
In the wine Department, first and foremost, pay attention to the place where there is a bottle. Do not take those that are directly under the light bulb, illuminating the Windows. When exposed to light and heat the bottles warm up, the wine they almost boiling. This drink loses its taste and aromatic quality. It is better to take specimens from the lower shelves or in the back rows.
You should decide what you choose sweet wine. It used to be that white wine with white meat and fish, and red wine with red meat. In fact, any meat can be cooked with different spices, to soak in the interesting marinade and serve with the most unusual sauces. Therefore, choosing the color of the wine, you should focus on the overall flavor of the background and personal preferences. If wine will be served as an aperitif before the main meal, ideal sparkling wine (carbonated).
The choice of the country of the manufacturer depends on your financial possibilities. If you choose the cheaper wine 500 p., see drinks of the countries of the "New world": Argentina, Chile, South Africa, Australia, North and South America. Their wines in any price range cheaper than the products of "Old world". Therefore, an inexpensive sweet wine is likely to be good.
If you choose wine more expensive than $ 500 can safely take a drink of the countries of "Old world". It's Italy, France, Italy, Germany. The wine in these States began to produce since the days of Ancient Rome. As the founders of this drink, they sell good wines, but expensive.
Once you have decided on the type of wine and country of manufacturer, pay attention to the label. The company name will be written large, featured. If the firm is honest and provides quality drinks, she has nothing to fear. But if the name of the company written in small print and hard to find – from buying the products, it should be abandoned.
Also pay attention to another factor. If their labels are cheap and expensive wine listed one firm – it is better from such beverages to refuse. It is rare that one firm can produce cheap quality and expensive wines.
Look at the period of making wine. Traditional "the older the wine the better" in the case of semi-sweet wine is not working. The fact that sweet wines are not expensive. In cooking used mixed grapes and preservatives. It significantly reduces the process of cooking, and, accordingly, reduces the cost of the wine. At democratic of drinks the opposite is true: the younger it is, the better. Old wine can turn sour.
Firms that produce high quality wines, always indicate on the label the grape varieties from which made the drink. Exception - France. France is allowed by law does not specify the composition of the wine.
Useful advice
Try to buy wine in glass bottles. Cardboard and plastic can change the taste of the drink.
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