How to properly pour alcoholic beverages. Alcohol etiquette: how to drink alcohol during a feast? What should be combined with what
Alcohol etiquette consists of two components: "technical" or "formal", which implies knowledge of certain rules for serving drinks and behavior at the table, and "gastronomic", which comes down to the ability to combine drinks with dishes and make them a harmonious ensemble.
In our new review, we have collected 10 simple rules of alcohol etiquette that will make a small difference. home feast additional coziness and harmony, and in the most serious restaurant will help you stay confident.
Water
If you drink alcohol, it is recommended to order water. This rule works in 2 directions at once: firstly, you will save your body from dehydration (alcohol drinks severely dehydrate the body), and secondly, you will save yourself from intoxication and, as a result, bad health the next day.
An approximate calculation is as follows: for a glass of wine, champagne or a glass of cocktail - a glass of pure non-carbonated water.
Aperitif
Aperitif - usually low alcohol drink, opening (the word aperire literally means "to open") a meal. It is served before meals to improve appetite and speed up metabolism.
As an aperitif, they can offer various cocktails, vermouth, Campari, sherry and liqueurs. It is usually served with an appetizer: nuts, lemons, or something else insignificant that does not drown out the appetite.
An aperitif is an excellent occasion to entertain guests while the first courses are not yet served, to cheer up the whole company and prepare it for the next feast.
Order
If you choose to enjoy fine drinks in a restaurant, together with a large company, the main order of alcoholic beverages, according to the rules of etiquette, is the task of men.
But today this rule is not so relevant. Women are well versed in good wines, and the whole company can jointly make a decision. Another option - everyone orders a drink for himself.
Selection order
The order of choice depends on the drink you decide to order. For example, it's one thing to choose the right food for a certain wine, and quite another to decide on a cocktail that will only be a pleasant accompaniment to your favorite dishes.
As for wines, here you are completely free: you can first take care of ordering a drink, and only then choose dishes for it (in fact, only rare connoisseurs of wines do this most often in specialty restaurants), and it is absolutely not forbidden to order food and ask the waiter to help with the choice of alcohol.
bottle opening
In a restaurant, bottles are opened by waiters, and they must do this directly at the table. In conscientious establishments, the waiter will definitely show you a bottle and tell you in detail about the details of the production of the drink (crop year, country of manufacture, grape variety, etc.).
On informal meetings, family feasts or in large companies, a man, as a rule, the owner of the feast, opens and pours wine. In women's companies, this right also belongs to either the hostess of the meal, or the eldest.
By the way, shooting a champagne cork is not an indicator of a chic feast, and even more so good etiquette. It is customary to open a fizzy drink as quietly and accurately as possible.
Spilling drinks
Pouring drinks is exclusively a man's duty. Never should a lady pour or pour herself a pour (even if we are talking about soft drinks).
Your own glass is filled last. For the rest, the order is as follows: first pour the oldest ladies, then - those who are younger, and only then - all the men in the same order. The hero of the occasion or the host of the banquet, according to all the rules, can also become "first in line."
Glasses
When pouring drinks, it is not customary to raise glasses - they are brought to the neck of the bottle and slightly tilted. White wine should fill the glass by about two-thirds, and red - no more than half.
Ladies painting their lips with bright lipstick, according to the rules good manners must blot their lips with a napkin before drinking the wine. Glasses should be held exclusively by the stem so as not to leave greasy marks on the glass.
Guests
Among your guests there may well be those who are not at all inclined to drink alcohol. In this case, you can not pour them alcoholic beverages without obtaining consent. Alcohol etiquette excludes coercion, and ridiculous demands such as a "penalty" glass are nothing more than the absence of elementary education and the manifestation of bad manners.
If you are the person who is not going to drink today, know that according to the rules of etiquette you are not obliged to explain to anyone the reasons for the refusal. Just politely say "no" and ask to be treated to something else (juice or mineral water) so as not to offend the receiving party.
We have written more than once about how and with what to use various alcoholic drinks. But there is a whole list of rules that should be followed, even if you are not a big drinker.
All these rules can be conditionally divided into three groups:
- The choice of alcohol depending on the dishes (although sometimes, on the contrary, you need to choose a snack for alcohol)
- Rules for serving alcohol
- Drinkware
Well, let's talk about each of them in more detail.
1. The choice of alcohol depending on the dishes
- Alcohol is not served with first courses.
- Dry white wines are best paired with cold appetizers.
- Fish, seafood and poultry are served with white wine, while meat and game are served with red.
- For fruits, salads white meat Champagne is the best.
- Champagne and chocolate are contraindicated to each other. Only if you do not have the most disgusting champagne in the world, the taste of which needs to be “hidden”.
- If you want to drink coffee with alcohol, then opt for liqueur, cognac, tincture or liqueur.
- Strong drinks can also be served with meat.
- Dry cookies, pies - best company to mulled wine.
The most important rule when choosing dishes and alcohol for them is that they do not compete with each other, do not interrupt, but set off each other's taste.
2. Rules for serving alcohol
- An aperitif is always served before a feast. It must be light drink stimulating the appetite.
- If you have a large feast, then make sure that there is a choice of drinks on the table, both in taste and in strength.
- Bottles are put on the table already uncorked, with the exception of sparkling wines and champagne.
- Champagne is served in an ice bucket.
- Cocktails are served immediately in glasses.
- If only women are present at the table, the hostess pours alcohol for everyone. In other cases - the owner.
- Wine is poured at least one third and no more than half of the glass.
- If the guest has not finished his drink, adding alcohol to his glass is considered indecent.
- It is also indecent to pour alcohol if the guest is absent.
- Glasses with wine are held by the leg so that the drink does not heat up, but with cognac, on the contrary, they are wrapped around their palms.
- It is not customary to talk with a raised glass. The exception is toast.
- A digestif is served at the end of the evening. To improve digestion. Most often this strong alcohol: brandy, whiskey, cognac, madeira, balms, etc.
3. Dishes for alcohol
- We are used to drinking alcoholic beverages from almost anything. In fact, there are a lot of dishes, glasses for alcohol, and, accordingly, there are a lot of rules. Let's consider only the main ones.
- Wine is drunk from wine glasses. They have an oblong shape, always on the leg. And one more important point: wine glasses should be plain (not colored) glass or crystal.
- A glass for cognac, otherwise - a snifter, wide, with a short leg.
- Champagne glasses are the tallest and longest. Such that as best as possible to convey the game of bubbles.
- For mineral water and juices use wine glasses. They are slightly larger than glasses, tapering slightly at the top, without a stem.
- For whiskey, there are separate glasses - with a thick bottom.
- Glasses are designed for strong drinks. The basic rule when choosing a glass: stronger drink- the smaller the glass.
- Rum, grog, mulled wine are served in special tall bowls with handles. Their form can be very diverse.
Remember the most important thing: drinking alcohol is a real art. Don't aim to get drunk as you will never enjoy it. But if you meet at least the minimum, simple rules, you will understand what a pleasure it is to drink good alcohol.
By the way, if you really want to enjoy alcoholic drinks, then buy them at the WineStreet store: after all, alcohol here is always of excellent quality and for every taste.
Modern etiquette is very different from past centuries. At a minimum, elements have been added that simply did not exist a hundred years ago. For example, in modern rules it is indicated that it is not allowed to put a smartphone on the table in a restaurant. Of course, there are rules of etiquette regarding the use of alcoholic beverages.
Over the centuries, traditions and certain rituals have evolved, which are customary to adhere to at banquets, gala receptions and just dinners. Even if you are not a fan of alcohol, you should be aware of the intricacies of its use. This knowledge will be useful both when hosting guests at home and when attending various events, including business lunches and meetings.
All alcohol etiquette can be divided into three thematic subgroups: the choice of alcohol depending on the dishes, the rules for serving and suitable dishes. We will not talk about wine again. Agree, all three points are topics worthy of long discussions and disputes. Therefore, there were a lot of articles on these topics. Today we will talk about some rules, but we will repeat something not for the first time.
Innings
Gastronomy
Glasses
- wine glasses are used for white and red wine. They have long legs and an oblong shape, so you can simultaneously enjoy the taste, color and aroma of the drink. Wine glasses must meet a prerequisite: they must be made of plain (not colored) glass or crystal
- cognac glasses are much wider and have a shorter stem
- champagne glasses are the longest and thinnest
- wine glasses are used for mineral water and juices
- for whiskey there are separate glasses with a thick bottom
- shot glasses are intended for strong drinks. They come with legs and without, different in shape and volume. The basic rule when choosing a glass: the stronger the drink, the smaller the glass;
- hot alcohol (grog or mulled wine) is served in special tall bowls with handles
Note that alcohol changes depending on how you feel about it. And so that the tasting process does not turn into a “booze”, follow the rules of etiquette and create an appropriate atmosphere.
Drinks are an important part of a meal. If the restaurant has a sommelier, he will be the first to approach visitors, present a card and offer to help with the choice. The waiter can also offer the most suitable drink for the selected dish.
Glasses must match the chosen drink. A red wine glass is more rounded than a white glass, and a champagne glass should be narrow. The shape of the glass emphasizes the taste. So, in a more rounded glass, the visitor will feel the aroma of red wine better, and a champagne glass narrowed to the top contributes to the formation of bubbles.
Sometimes, in addition to the main price list, a wine list can be served, dividing them into white table wines, red table wines, sparkling and dessert wines, or a cocktail list.
Before the arrival of visitors, waiters are allowed to carry glasses in their hands, turning them upside down. However, in the presence of guests, glasses are always served on a tray. When serving a glass to guests, the waiter holds it at the main or by the leg.
If the table is served with one glass, it is located 2.5 cm above the table knife. Several glasses are placed in one line in the order of their use, starting from the right.
There is a rule for coordinating the serving of dishes and drinks. Working together, the sommelier and the waiter coordinate the serving.
Before serving the menu, visitors are offered an aperitif - a drink that stimulates the appetite.
If guests have not expressed any special wishes, then aperitifs are served within 4-5 minutes after their order. Drinks must be served within 5 minutes of ordering.
In the case of serving an aperitif before an invitation to banqueting hall hot drinks are added first, then cold non-alcoholic and alcoholic drinks. Wine glasses and glasses are placed on a tray on a napkin. It will be convenient for guests if the glasses are located at a distance of 5 cm from each other. Tall glasses are placed in the center of the tray, low glasses are placed closer to the edge.
Most often, juices, vermouth with ice, cocktails, and wines are served as an aperitif. The most popular aperitif is champagne.
Etiquette rules suggest no more than one glass of aperitif.
Do not pounce on nuts and snacks served with an aperitif - other dishes will soon follow.
Non-alcoholic drinks can be served with all meals except ice cream and fruit.
Since wine is an accompaniment to the meal, the sommelier offers a wine list after the order is accepted.
Wines are served before the corresponding dish: white before red, dry before sweet, young before old. However, the visitor can choose his own sequence and combination of wines.
An exception may be the serving of certain wines to dishes presented in advance as part of the program of the evening. The degree of drinks during the meal goes up.
Drinks are served poured into glasses, or they are poured at the table. Pouring in advance fizzy drink e.g. champagne is not allowed.
For each new drink, a clean glass is served. Each guest is offered a glass for soft drinks, it is placed on the right.
The next drink is served after the used glasses are removed.
To remove glasses and bottles from the table is supposed to be on the right side of the client with the right hand. But glasses for soft drinks in a jug or bottle are not removed until the end of the meal.
The visitor making the order is the first to taste the drink. If he approved the drink and did not ask someone else at the table to try, such as his lady, the drink is poured to the others.
Carbonated drinks and aperitifs are not tasted.
Glasses for the last drink are removed after the bill is paid and the visitors leave. Therefore, after finishing the meal and not intending to make the next order, you should ask for the bill, but do not wait until the glasses are removed.
When seating guests in a circle, the waiter pours wine and other drinks in a circle - on the right side of each seated person. It is not supposed to help the waiter, leaning to the side, to raise and bring the glass to the bottle.
A bottle of wine or champagne is uncorked by a waiter. However, a man in the company of a lady or a male company can take the initiative of bottling. In this case, the first round is poured by the waiter, and then it must be said that then you serve yourself. Not having received such instructions, the waiter will monitor whether the glasses are filled.
If drinks are served in glasses, they are placed on the right hand of the guest, at an angle of 45 °, in descending order of the height of the glasses.
Before the dessert, the sommelier or the waiter can remind you about the possibility of ordering dessert wines. Dessert wines belong to the category of sweet and serve as an addition to a sweet dish.
Digestives, i.e. alcoholic drinks served after a meal: liquor, cognac, whiskey, are ordered before coffee is served. The digestif is served with coffee.
Bring alcoholic beverages with you to the restaurant soft drinks is not allowed. Exceptions are "Bring Your Own Liquors" restaurants that are not licensed to sell liquor.
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Serving drinks in a restaurant
Drinks are a very important part of a lunch or dinner in a restaurant, so their preparation and serving should be given no less attention than the preparation and serving of dishes.
Guests come to a restaurant expecting them to have a good time. However, often the lack of professionalism in the preparation and serving of drinks negates the sophistication of the menu, the art of the chef and the skill of the waiter when serving dishes.
Beverage preparation and serving equipment
Serving drinks requires the use of a variety of equipment, the choice of which depends on the range of products offered and the type of establishment. The waiter must be able to work with all the most common types of equipment and utensils, including those presented in this chapter.
Glassware
To date, there is a wide range of glass and crystal tableware, which allows establishments of any class, from simple to the most expensive. choose dishes that suit their specifics.
Factors to consider when choosing glassware and crystalware include size, shape, ease of handling and cleaning, durability and price. Dishes, of course, must match the style of the institution and the proposed menu.
Although the design of glass and crystal varies by manufacturer, there are standard shapes for tableware that determine its function (see illustrations).
Opened universal plug
Beverage Serving Equipment
Exists a large number of special devices and tools for extracting corks, cooling and transferring drinks, etc., however, the most recognized is the universal cork, designed to extract cork plugs from bottles.
Preparation and operation of inventory
The technique for serving drinks depends on the category of the institution, the types of service used by it and on the equipment of utility tables.
Preparation for service includes washing and polishing glass and crystal dishes, preparing a utility table and ice buckets for cooling drinks, as well as arranging the necessary utensils. 
Washing and polishing dishes
Although glass and crystal are washed and sterilized in the dishwasher under the influence of high temperature(not lower than 77°C), before placing on the table or serving drinks, the dishes should be polished by hand. To do this, use a dense fabric, from which the threads do not separate, in order to remove traces of dried water drops. 
Utility table preparation
The effectiveness of guest service depends on pre-training necessary inventory. In some establishments in trading floor they equip a special auxiliary table, called the sommelier station, but often the area of \u200b\u200bthe restaurant does not allow this, so the auxiliary table is out of sight of visitors, usually in a bar.
Equipment and utensils necessary for serving drinks: additional glass and crystal dishes serving trays
wine lists
napkins
cocktail straws
match toothpicks
ashtray handbrake
invoice forms wine coolers
champagne buckets.
Wine coolers and champagne buckets
Champagne buckets are used to chill whites and sparkling wines in luxury and high-end restaurants, while wine coolers, which are sometimes placed on the table, are used in less expensive establishments.
The champagne bucket should be half full with the mixture. crushed ice(2/3) and cold water(1/3). The bottle should be immersed deeper in the ice (this is facilitated by the presence of water). The bucket can be placed in a tripod floor stand.
Beverage price list
Price lists of drinks are very different. different forms atov. The so-called "wine list" sometimes contains a list of all the drinks offered by the establishment, which can be difficult for the guest to understand. 
It is more expedient to single out different kinds beverages in separate sections so that visitors can quickly find and select the products they need. Sections can be as follows: cocktail price list
price list of drinks (aperitifs, beer, alcoholic and non-alcoholic drinks) wine list
price list of digestifs (liqueurs, port wine, brandy) price list of coffee with liqueur.
Wine list 
Wines within the map are usually divided into varieties, for example:
white table wines
red table wines
sparkling wines dessert wines.
Carrying and serving glassware
Beautiful and practical COSMOPLAST table sets - from the online store Fotos.ua
In keeping with hygiene rules, as well as the presentation of drinks, glasses should be held by the stem or base. Dishes carried in the presence of guests are always placed on a tray. Before the arrival of visitors (when setting the table), the glasses can be carried in the hand, turning them over and holding the legs between the fingers.
Table setting with glasses
When setting the table with one glass, it is placed 2.5 cm above the table knife. When serving several glasses, they are placed in one line at an angle of 45 ° in the order they are used.
Drink etiquette
Hello my dear readers! Today I will deviate a little from the topic of travel. Traveling around the world, of course, we cannot ignore the local cuisine. As a rule, travelers choose a cafe or restaurant where they can taste the most various dishes from local chefs and of course drinks. How should drinks be served in a restaurant? This is what will be discussed now.
Serving drinks in a restaurant involves a large number of devices, mainly for cooling and transferring. First of all, the technique of serving drinks depends on the level of service and qualifications of the staff. This includes the banal washing and polishing of crystal or glassware, preparing devices for cooling drinks and setting the table with the necessary types of glasses.
Some restaurants practice the equipment of the so-called special auxiliary table away from the eyes of visitors, in the bar. All the little things necessary for serving drinks are collected here: additional glasses, wine lists, cocktail straws, champagne buckets, wine coolers, napkins.
Typically, buckets are used to cool sparkling wines in restaurants. upper class. It is usually half filled with a mixture of crushed ice (two-thirds) and cold water(by one third). The bottle is immersed deeper into the ice (the presence of water helps), and the bucket is placed on a stand.
As for the "coolers", the so-called "cooling jackets", they are used in less expensive establishments.
The price list of drinks comes in a variety of forms. From the so-called "wine list", (it must be said, it is quite difficult for the perception of an inexperienced visitor) to regular menu. In the latter case, it is better to single out all types of drinks in a separate section, where they can be divided into cocktails, wines, soft drinks, aperitifs. Wines are usually divided into varieties: white, red and sparkling.
And of course, waiters must observe the etiquette of serving drinks. To comply with the rules of hygiene, it is customary to hold glasses either by the stem, or by the base, or, for a solemn occasion, on a tray. When serving a table with a single glass, it is placed two and a half cm above the table knife, in the case of serving several, they are placed in one line at an angle of 45 °, according to the order of their use.
Regardless of who serves drinks - an ordinary waiter or a sommelier, the serving of dishes is coordinated with the serving of drinks.
Before serving the menu, visitors are offered an aperitif, or in other words, a drink to stimulate the appetite.
Wines are ordered after choosing and ordering main courses. They are served a little before meals. When ordering a dessert, you can also order dessert wines to accompany them. As for the so-called digestifs (alcoholic drinks served after meals - liqueurs, cognac, etc.), they are usually ordered before coffee is served, but served with it.
Here are some simple rules for serving drinks. Now, while traveling, you can not only enjoy the dishes local cuisine but also to appreciate the professionalism of the restaurant staff.
Enjoy your travels and unforgettable impressions!
Etiquette. Drinking drinks!
Everyone has been familiar with the concept of "etiquette" since childhood, but, unfortunately, not everyone is fully aware of what it means, and not everyone uses their knowledge.
Etiquette rules must be followed everywhere, including at the table. First of all, it is worth remembering how to properly serve drinks and that for serving each of them, you should prepare the appropriate glasses, glasses, wine glasses. Remember that each drink must be at a certain temperature.
From light to strong
As a rule, it is customary to first submit 
light drinks, and then stronger ones. Each course is accompanied by a separate wine. Dry wines are drunk first, and then sweeter ones; first white, then red. So, less strong, i.e. White wines are best served on hot days, while stronger reds are best served on cold days.
Before serving white wine, it should be cooled to a temperature of 8-10°C in summer or 12-14°C in winter. The wine glasses are two-thirds full. As for red wine, it should be room temperature, i.e. 18°C in summer and 20°C in winter. It is better to open such wine in advance, before the start of the feast. Champagne is usually chilled to a temperature of 3-6°C.
Drinkware
Serving drinks
Purchased wine is opened before serving. If you want to avoid crumbling the cork when opening the wine, then it is better to screw the corkscrew in all the way. But, if, nevertheless, the cork crumbled, then it can be removed from a small amount wine before serving.
Champagne
Drink spill
If the owner pours wine, then first of all he should pour a little for himself so that the remains of the cork do not get to the guests. After that, you can serve the guests. If in a restaurant you get a piece of cork in your wine, then ask to replace the glass with a drink.
At the official reception, the wine is poured by the waiter. First he must pour some wine into the owner's glass, then he must taste it, and only after the owner's permission, the waiter can serve all the guests.
In the case when the owner himself pours wine to his guests, he must fill the glass no more than three-quarters, going to the guest on the right. You need to make sure that the neck of the bottle does not touch the edge of the glass. When pouring, you do not need to keep the glass on weight, it should stand on the table. If the glasses are empty, they can be refilled with wine. As a rule, a man should pour wine for a lady, if it is big company, not consisting only of the female gender.
So that guests can communicate and see each other, clean up in a timely manner empty bottles from the table.
The correct way to hold a glass is as follows: hold it with the tips of your thumb, index and middle fingers.
If your guests prefer beer, then it must be poured into special glasses. To prevent foam from spilling over the edge, while pouring a drink, hold the glass at an angle. Beer glasses are placed on a metal or plastic tray. Remember that you can not clink glasses with beer. You can just wish the health of others.
Right choice
As you know, each dish is served 
your wine. TO fine dining from crayfish, cheese, meat, fish, dry white wines are served. Light red wines are most often served with salads. White wine of medium strength is served with veal, ham, liver or poultry. Red dry wines are suitable for dishes such as roast beef, goulash, steak.
As for soups and broths, it is better to serve them simply with mineral water. To fatty, salty and spicy dishes serve vodka or whiskey. Beer is best offered with cheese, salted fish and smoked meats.
Dessert wines, liqueurs are served with sweet dishes, and champagne with light snacks such as cheese, biscuits, etc.
Do's and Don'ts
Remember that wines are served with vegetable dishes, various smoked meats, citrus fruit and even chocolate is not accepted.
As a rule, at large banquets exhibited different dishes for drinks, but only you decide which drink you prefer for a given evening. But, in no case do not try to try all the variety of drinks. Moreover, if you do not drink this or that drink, and you have already poured it, do not panic, you can just sip it and put the glass back.
When pouring wine, do not pour it to the brim. Try not to let the drops fall on the tablecloth. Store-bought wine should be served in branded bottles. Homemade wine is better to pour into a decanter. Vodka can also be served in a decanter.
After regular wines drink more quality drinks. Most importantly, remember that you should not mix during meals. different drinks. This will have a bad effect on your well-being. By following these simple rules table etiquette, you will not get into awkward situations, whether in big company or eat with your significant other.
Etiquette rules must be followed everywhere, including at the table. First of all, it is worth remembering how to properly serve drinks and that for serving each of them, you should prepare the appropriate glasses, glasses, wine glasses. Remember that each drink must be at a certain temperature.
From light to strong
As a rule, it is customary to serve light drinks first, and then stronger ones. Each course is accompanied by a separate wine. Dry wines are drunk first, and then sweeter ones; first white, then red. So, less strong, i.e. White wines are best served on hot days, while stronger reds are best served on cold days.Before serving white wine, it should be cooled to a temperature of 8-10°C in summer or 12-14°C in winter. The wine glasses are two-thirds full. As for red wine, it should be at room temperature, i.e. 18°C in summer and 20°C in winter. It is better to open such wine in advance, before the start of the feast. Champagne is usually chilled to a temperature of 3-6°C.
Drinkware
It may sound strange, but the taste of every drink
It depends on what dish it is served in. Champagne
Often, champagne acts as an aperitif before a feast, so it is permissible to drink it, both before and after a meal. You should not serve champagne in wide glasses, it is better to opt for tall narrow glasses.Cognac
Cognac is poured into glasses that are wider at the bottom and narrower at the top.Wine
Light wines, according to the rules, must be served in glasses with a wide top. Red dessert wines are drunk from rounded glasses, while tart wines are drunk from simple-shaped dishes, such as a straight bowl. Agree that no matter how beautiful the glass is, it is best when the drink is visible through transparent glass.Serving drinks
Wine
Read the wine label carefully before serving it to guests. Make sure there is no sediment in the bottle. If you find sediment, then it is better to keep such wine in the refrigerator for a couple of days (in vertical form) so that the sediment settles to the bottom, or serve such wine in a wine serving basket, where the bottle lies in a horizontal position, as in storage. But, in any case, do not shake such wine!
Purchased wine is opened before serving. If you want to avoid crumbling the cork when opening the wine, then it is better to screw the corkscrew in all the way. But, if nevertheless the cork has crumbled, then it can be removed with a small amount of wine before serving.
Champagne
Champagne is best served in an ice bucket. You have to open it right there. The process of uncorking is not as complicated as it seems. Cover the cork with the end of the napkin, holding it with your left thumb. Remove the wire with your right hand, and turn the plug with your left. In order not to make a lot of noise, when opening champagne, before the last round of the cork, it is necessary to shift it a little to the side. Throughout this process, keep the bottle tilted.Drink spill
If the owner pours wine, then first of all he should pour a little for himself so that the remains of the cork do not get to the guests. After that, you can serve the guests. If in a restaurant you get a piece of cork in your wine, then ask to replace the glass with a drink.At the official reception, the wine is poured by the waiter. First he must pour some wine into the owner's glass, then he must taste it, and only after the owner's permission, the waiter can serve all the guests.
In the case when the owner himself pours wine to his guests, he must fill the glass no more than three-quarters, going to the guest on the right. You need to make sure that the neck of the bottle does not touch the edge of the glass. When pouring, you do not need to keep the glass on weight, it should stand on the table. If the glasses are empty, they can be refilled with wine. As a rule, a man should pour wine for a lady, if it is a large company that does not consist only of women.
So that guests can communicate and see each other, remove empty bottles from the table in a timely manner.
The correct way to hold a glass is as follows: hold it with the tips of your thumb, index and middle fingers.
If your guests prefer beer, then it must be poured into special glasses. To prevent foam from spilling over the edge, while pouring a drink, hold the glass at an angle. Beer glasses are placed on a metal or plastic tray. Remember that you can not clink glasses with beer. You can just wish the health of others.
Right choice
As you know, each dish is servedyour wine. Gourmet dishes of crayfish, cheese, meat, fish are served with dry white wines. Light red wines are most often served with salads. White wine of medium strength is served with veal, ham, liver or poultry. Red dry wines are suitable for dishes such as roast beef, goulash, steak. As for soups and broths, it is better to serve them simply with mineral water. Serve vodka or whiskey with fatty, salty and spicy dishes. Beer is best offered with cheese, salted fish and smoked meats.
Dessert wines, liqueurs are served with sweet dishes, and champagne with light snacks such as cheese, biscuits, etc.
Do's and Don'ts
Remember that it is not customary to serve vegetable dishes, various smoked meats, citrus fruits and even chocolate with wines.As a rule, at large banquets, different drinkware is displayed, but only you decide which drink you prefer for a given evening. But, in no case do not try to try all the variety of drinks. Moreover, if you do not drink this or that drink, and you have already poured it, do not panic, you can just sip it and put the glass back.
When pouring wine, do not pour it to the brim. Try not to let the drops fall on the tablecloth. Store-bought wine should be served in branded bottles. Homemade wine is better to pour into a decanter. Vodka can also be served in a decanter.
After ordinary wines, they drink better drinks. The main thing to remember is that you should not mix different drinks while eating. This will have a bad effect on your well-being. Following these simple rules of table etiquette, you will not find yourself in awkward situations, whether in a big company or eating with your soulmate.
Ask yourself the question: do you know how to behave with people, to be pleasant in communication? Do you follow the rules of conduct at home, at a party, on the street, in the theater, at a party? After all, each circle of communication requires compliance with its own rules. It is easier for an educated person to succeed, to make a career, because he will fit perfectly into any society. Therefore, try not to neglect the lessons of good manners that will allow you to feel free in any situation.
TO different dishes wines are served different varieties. to fish and meat salads- dry white or pink wine, to meat - light red Red wine strong wine served with game.
As a rule, alcoholic drinks are not served with soups. But in some countries it is considered appropriate to offer dry sherry, mushroom soup- dry Madeira, and to fish broth- dry white wine.
Hot appetizers (patties, sandwiches, etc.) are served with the same drinks as for the main course. TO fish dishes serve white dry or semi-dry wine, to more fatty varieties fish is suitable and dry sherry. It is preferable to serve dry white wine with crabs.
For boiled veal or chicken meat white or rosé wine is served, with the rest meat dishes- dry red wine, with cheese and dishes prepared from it - beer, white wine or not very strong red, if the cheese is fatty (with spicy varieties cheese - red port). But don't serve beer and wine together. Beer and mineral water can be offered with cold snacks when a buffet is arranged.
Sweet white wine, port wine, berry or fruit liqueur or fortified fruit wine go well with a dessert of berries. TO creamy desserts sweet Madeira or port wine is suitable.
Vodka is suitable for salty, spicy and fatty meals. It is served chilled to the table. Ice or a circle of lemon is added to whiskey, vermouth, cinzano and some other drinks. In cocktails, these drinks are mixed with juices, soda and others.
Cognac, wine, liquor, rum are also suitable for making cocktails.
Cognac and liqueur are also an invariable accessory of the coffee table. Rum can be served with tea.
In addition to wine, there must also be various non-alcoholic drinks on the table: natural plain or carbonated water, soda mineral waters, kvass, fruit drinks, fruit and berry juices and many others. But when serving these drinks, one must also focus on their compatibility with the dishes that are supposed to be served at the table.
Strong alcoholic drinks are never served before meals, as they dull the sense of taste.
At gala receptions, three or four types of different types of wines are offered, each dish has its own wine. When choosing wine, try to stick to the following rules, scrupulously and long ago developed by specialists:
1. Wine should go well with the dish.
2. Dry wine served before dessert.
3. Weak wine - before strong.
4. Cheap - before expensive (refined).
5. Wine should be poured into three-quarters of a glass.
6. Wine must be at the right temperature.
And now, the attention of the originals! "Cocktail" is becoming a fashionable form of friendly meetings. It usually takes place in the afternoon, not in the evening, and usually lasts 2 hours. The guests eat standing up. For some reason, we call this event a "buffet", well, but it's not the name that matters, right?
One or two tables are served with various cold appetizers. In the form of snacks, it is recommended to serve small sandwiches of various shapes, tartlets, baskets, stuffed eggs, small cutlets, sausages or fish in the dough.
Depending on the range of drinks, wine glasses, glasses and glasses are displayed on a separate table. A few minutes before the reception, simple cocktails are prepared. Guests are also offered chilled mineral drinks, fruit juices and seas. At such a banquet, as a rule, guests serve themselves. Drinks and snacks can be served by waiters (or the owners themselves). Non-alcoholic drinks are served at the beginning of the banquet; 10 - 15 minutes later - snacks and soft drinks again.
First, forget about those “cocktails” that are sold in stalls in aluminum cans. In Europe, for example, you won’t find such dirty tricks in the daytime with fire, but it seems that they pour out to us that even monkeys in Africa refuse to drink.
Secondly, it is hard and troublesome to arrange receptions, but if the guests are satisfied, you will make many new friends, acquaintances, establish business contacts and, who knows, maybe even meet your other half.
Thirdly, if you act as a host bartender and prepare cocktails, remember that to prepare this drink you need special devices: juicer, shaker - a vessel for whisking cocktails by hand, beaker long-handled spoon, ice tongs, tray, goblets or cocktail glasses. According to all the rules, you should fill two-thirds of the glassware with the prepared drink.
Fourth, when setting the table, remember that snacks are best placed on dishes in rows for convenience. Sandwiches should be small so that they can be put entirely in the mouth. Prick a skewer into each sandwich, and put additional skewers next to it in a glass on a dish.
Fifthly, drinks in tall dishes are placed in the center, and in low ones - at the edges.
Sixthly, before pouring wine into glasses, you should pour yourself a sip of wine as a test so that pieces of cork do not fall into the glasses of guests. Then you pour the wine to the guests: first to the women, then to the men.
Seventhly, on my own behalf, I recommend that you train properly without guests or watch a couple of films from high society life. Otherwise, it may turn out, of course, very funny, but it is unlikely that you are going to shoot the second part of the “Prick with an Umbrella” ..
Mixed alcoholic drinks are served during receptions, among them there are:
mulled wine - wine warmed with sugar and spices;
grog - a drink made from rum or cognac and hot water with sugar;
juleps - drinks mixed with mint. For cooking use juices, sugar, mint, salt, mineral
water, sometimes milk, kefir, ice cream;
cobblers - mixed drinks, differing mainly in that they are not diluted with anything;
collins - mixed cold drinks consisting of strong alcoholic beverages, lemon juice,
sugar syrup and mineral water;
kryuchon - a mixture of white wine with rum or cognac;
punch - a hot or chilled drink made from rum, water, sugar, wine, fruit juice and spices;
ricky - mixed drinks, which include unsweetened, strong alcoholic drinks, lemon juice, mineral water;
sangari - mixed drinks made from hard liquor, syrup or liquor. Topped with grated nutmeg;
sandy - mixed drinks, which include a small amount of flavored spirits, fruit juices, syrups, ice cream. Components are not outweighed;
fizi - sparkling foamy mixed drinks made from a strong alcoholic drink, lemon juice, sugar syrup, mineral water, liquor, sometimes with the addition of an egg or just yolk or protein;
fixes - mixed drinks consisting of a strong alcoholic drink or wine, syrup or liquor and lemon juice;
flips - mixed drinks made from liquor or syrup, juice, cognac, wine, egg or yolk and ice;
highballs - any alcoholic drinks diluted with soda or mineral water or soft drinks, juices, champagne.
But no matter what and no matter how they drink at the table, without the corresponding table speeches, that is, toasts, not a single one really Russian feast did not, will not, and will not do so in the foreseeable future. Most right time for this - a break between dishes, when no one eats, the food does not cool down and the attention of the audience can be drawn to the speaker. You should not start talking during serving and while eating. The most appropriate form of toast is the general's slogans from "Peculiarities of the National Russian Hunt". Everything else has been tested for centuries! - is mortally bored and never listens to the end. A well-thought-out, witty and short speech always enlivens a society. Its indispensable condition is brevity and clarity. The speaker stands up, taps his glass lightly to get attention, and begins to speak. Before that, he may ask you to fill the glasses with wine. Everyone stops eating and listens in silence.
Usually a toast is said in honor of a solemn event, or for the health of the hosts, guests, and so on.
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