The cocktail appetizers are consumed before a meal. The function they have is to stimulate the appetite and at the same time not impose its remaining flavor on the menu. For its elaboration the so-called white drinks or white alcohol such as vodka, gin, tequila or white rum are used as a base, among others.
These wines are usually served at temperatures much lower than red wines, and also tend to be lighter and refreshing wines. The main difference of these with the red wines lies in the type of grapes used during their vinification. We can find needle wines, pearl wines or sparkling wines.
Ideal to combine in many of our dishes. Pairing is not an exact science and depends on the tastes of each person. However, based on the textures, the intensity and the way of cooking them, among other factors, there are wines that “stick” more with certain dishes or foods.
Today, rosé wines compete in quality and versatility with reds and whites. It is not surprising that each year they have a greater presence at the tables, where they bring their aromas of ripe, fleshy, wild, red and black fruit; that of the floral charm of rose petals, violet or orange blossom; and the wild fragrances of an enchanted garden.
Champagne, sparkling wine or sparkling wine with dissolved gas. The gas is achieved by having a second fermentation inside the closed bottle. The dessert wines correspond to those wines that have an appropriate sweet flavor to accompany different desserts.
Sake is a Japanese word meaning “alcoholic beverage”, however in Western countries it refers to a type of Japanese alcoholic beverage prepared from an infusion made from rice, and known in Japan as nihonshu.