For a meal with the family there are recommended these types of wine: in summer - dry, sour, light wines, in winter - red strong wines, which warms and tones the body, in spring - a red or a white wine, of superior quality, in autumn - young wines, completely fermented.
For a special meal, with guests, the wines will be served in a certain order, by quality and type of food, starting with the light ones and ending with the stronger.
They will be served by color, in the following order: white, yellow, pink and red.
Young wines must be served before the old ones.
Wines must always be brought at the table in their bottles and opened there before filling the glasses.
Wine is associated with most white and red meat dishes, fish, seafood, poultry, game, and cheeses.
It will not be served with salads, especially those with vinegar or the spicy ones, and never with chocolate.
Red wines must be served at room temperature, so they have to be brought into the room two or three hours before.
The dry white, semi-dry, sweet and sparkling wines (champagne) must be served chilled.
Champagne must be served in tall glasses called "flute de champagne".
Wide cups, almost flat, even if they look elegant, are not recommended, because champagne is exposed to air and is losing its bubbles very quickly.
These long glasses maintain that delicate foam collar.
Before serving, the bottle must be cooled to about 7 degrees C.
When serving, the bottle is wrapped in a white napkin, and, without stirring, leaning slightly and pouring slowly filling about half the glass.
The perfect wine glass is transparent, colorless and thin - a thicker glass affects the wine's temperature, while a colored glass will not allow full appreciation of tone and color.
The glass must be footed to avoid wine warming from the hand.