What are the etiquette's of drinking wine.?

Question

Before or after the meals? what are the best mixes? what are the parallel foods? The way to avoid hangover next morning?

Answer 1

Much of the worlds wines are intended to accompany food.

A glass of dry white or sparkling makes an enjoyable aperitif

A glass or sweet dessert wine is pelasant after the main course.

Don't worry about food matvhing -- try for yourself and make up your own mind.

The best way to avoid a hangover is to limit your input and always drink at least one glass of water for each glass of wine.

Answer 2

Well, generally, there are different wines, for different purposes. Firstly, there's the aperitif. This is before the meal, sometimes together with the appetizers, to whet your appetite for the following courses. Then there are the wines that go with the main courses, namely the red or white wines, and depending on what main courses you are having. During or after dessert, you may want to have a glass of dessert wine or some champagne. One way to avoid a hangover the next morning is to pop paracetemol before going to sleep.

Answer 3

During the meal/with dessert
Matching:
Whites with Chicken & Fish
Reds with Beef and generally pasta (but whites are acceptable with pasta also)

Drinking water during dinner/after to reduce hangover

Answer 4

First the only way to avoid a hangover is DON'T OVER DRINK . Having clear that, now we could talk about wine:

You could drink wine before, during or after meals. The only rule you have to take in account is:
There should be a "MARRIAGE" between the food you are eating, and the wine you are drinking, and I don't mean white wine with fish and red wine with meat, I am refering the taste of the wine-food, how the flavor of the wine goes along with the savor of the food.
For this "marriage" you have to take in account:
1) The wine should improve the food's taste, not kill it or disguise it.
2) The taste of the wine should not be so strong, that you can't appreciate the savor of the food, and vice versa.
3) If the recipe demands the use of wine, and you are going to serve wine, then cook the food with the same wine you are going to serve. Remember, using the same wine is a garantee of a good "marriage" between you meal and your drink, and it's not expensive to do so, because the amount you use is little, maximum 1 cup.
4) Experimentt, test or trial wine-food tasting, in this way you could find good wine-food pairs. It's something you would enjoy with your friends. How you do it? :
# Divide your friends in 2 groups, one will bring the food and the other the drinks, in this case wine. You should also have pen and pencil, so each person could write down it's experience with the overall flavour and balance between the wine and the food.
# Select a type of food .... let's say cheese. You need a variety of cheese, not big amounts ... only variety smoked, blue,etc. Serve in small plates.
# Differents types of wine: sauvignon blanc, chardonnay, Camemere, Syrah and Cabernet Sauvignon (to name some, but remember there is a order from the litter in taste to the stronger). MAXIMUM 3-4 bottles ... you don't wan't to get drunk.
# Unsalted water crackers or unflavoured French bread should be provided for palate cleansing during the tasting (nothing stronger than a lightly salted mozzarella .... save the stronger foods for after the wine tasting).
# Cover the bottles, so the type of wine won't be know by view.
# Serve in a glass a small amount of wine
# Now eat, taste and describe your experience.
# Eat some unsalter water crackers, and serve another wine...and go on tasting.
# After you finish tasting, share your impressions

Special "marriage" or Extraordinary pairs
# Cabernet Sauvignon: will pair well with red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark).
# Chardonnay will pair well with poultry dishes, pork, seafood or recipes that have a heavy cream base.
# Chenin Blanc Wine will pair well with sSalads, mild to spicy rice dishes, sushi, seafood and white meats.
# Gewurtztraminer, tend to pair well with Asian dishes or zesty-flavored fare like BBQ or chicken wings.
# Malbec tend to pair well with Mexican, Cajun, Indian or Italian fodd (especially with tomato-based sauces).
# Pinot Grigio pairs nicely with seafood, light pastas and cheese cracker combinations. Avoid pairing with tomato-based recipes.
# Riesling you could used it from appetizers to desserts, pork, poultry or fish. And Asian foods.
# Sauvignon Blanc: terrific for appetizers such as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces, fragrant salads - like Greek, Caesar or Garden, Thai food, fish (sushi), poultry and the list goes on.
# Shiraz or Syrah is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew and meat lover's pizza.
# Zinfandel pairs well with red or white meat, fish, seafood entrees, tacos, spicy foods or burgers.

Answer 5

its better to have it along with the meals.
Anything tastes good with wine. Red wine is best, Cab!

Answer 6

Drink what you like. Drink when you like. Drink in moderation.

Answer 7

just drink it

Answer 8

don't get slobbering drunk,(at least try not to), don't puke on the carpet or your shoes(at least try not to)