Over lunch with his family there recommend these types of wine: summer – dry, tart, light wine, winter – red spirits of wine, which warms and tones the body, in the spring – red or white wine, top quality, in the fall – the young wine is fully fermented.
For special meals, with guests, wine will be served in a certain order, the quality and type of food, beginning with the lungs and ending stronger. They will be serviced by color, in the following order: white, yellow, pink and red. Young wines should be served before the old ones. Wine should always be brought to the table in the bottle and opened it up to fill the glass.
Wine is associated with the white and red meat dishes, fish, seafood, poultry, game and cheeses. It will not be made salads, especially with vinegar or a sharp one, and not with chocolate.
Red wines should be served at room temperature, so they must be brought into line number 2 or 3 hours. White dry, semidry, sweet and sparkling wines (champagne), must submit chilled.
Champagne should be served in tall glasses called “flute de Champagne”. Large cup, almost flat, even if they look elegant, not recommended, as champagne is exposed to air, lose the bubbles very quickly. These long glass to keep this delicate collar of foam. Before serving, the bottle must be cooled to about 7 degrees C. When a bottle wrapped in a white napkin, and, without moving, leaning slightly and pouring slowly filling up with about half a glass.
The ideal glass is transparent, colorless and thin – thick glass affects the temperature of wine, while the stained glass will not allow a full understanding of tone and color. Glasses should be kicked to avoid warming of wine from the hands.