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Serving Wine German wines are suitable for any occasion, from a casual get-together to an elegant reception. They are stimulatingly fresh and light-perfect wines for drinking with today´s lighter cuisine. It the wine is to be served with meal, remember that the wine and food are partners, and as such, each should complement and enhance - not overpower - the other. In planning your meal, expect to pour about six half-filled glasses from each bottle. Served German white wines chilled to about 50° F (10° C); rosé wine taste best a couple of degrees warmer and red wines should be served at about 64° F (18° C). Served too cold or too warm, a wine has neither fragrance nor taste. When opening a bottle of wine, remove the lead capsule and wipe the rim of the bottle. Then remove the cork. Pour the wine into clear, stemmed galsses with a tulip-shaped bowl. A glass which is somewhat tapered at the top helps contain the bouquet and allows the wine to be swirled in the glass easily. Never fill a glass more than half full at any time. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Thursday 11 March, 2010

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