Presently at any restaurant respecting there should be a wine cellar. Sometimes the price of a bottle of wine doubles or even trebles only because to you it have submitted at restaurant. And only the expert can advise to you, what bottle to open in the given concrete case, differently under threat the result of a business or friendly dinner, and, except that can be put, it conducts to unnecessary expenses.

You are capable to refuse the offered bottle of wine?

One of the most delicate moments concerning wines, it when to you suggest to try. Besides a self-trust and in the flavouring and olfactory memory, it is necessary to have sufficient courage to return a bottle if its contained in something you has not satisfied. At some restaurants, if the price low the bottle will be instantly replaced with another without any trials at your presence. In the majority of institutions you can become the instigator of never-ending disputes and altercations. There are simple enough and convincing proofs of poor-quality wine which you should not neglect. Preliminary enough small discussion with your friends. The most frequent is the strong smell of a stopper: wine is infected by a mould. Proofs are visible on the stopper, ask it to show to you. If wine has a smell and taste of vinegar, means in a bottle air has got: without ceremonies return a bottle. If you ask white vintage wine of a crop of certain year, and to you the liquid of not clear yellowy-brown colour, for certain this bottle have brought or has undergone to influence of heats, or has been exposed on a sunlight: immediately refuse it!

To each wine the temperature

A little will be such малоаппетитных things, as the white young wine consumed in the summer at an ambient temperature, or the red difficult wine submitted at temperature below ten degrees. It is necessary to know that to each wine there corresponds the temperature of consumption.

White wines, fragrant and мансанилья, pink and sparkling should be consumed at temperature from 6 to 100 S.Pri to smaller temperature they will not show the aromatic qualities. If the temperature above ten degrees, that, except for some white and sustained, wine loses the natural freshness, and the most insignificant defects come to light it even. Red. Young, light wines accept temperature nearby 13-140 With while red, mature and difficult wines demand 17 and 190 S.Krasnoe too cooled wine it is represented “flat” on the aromatic properties. Red very warm wine becomes more unbalanced and alcoholic, loses the best qualities.