Are there any other activities besides wine tastings?

In Western food, there are strict rules about what kind of wine is served in every dish, what kind of food and what wine is eaten, and what kind of wine is used in what glass. The waiter must be strict and must not make mistakes. The general rules for serving wine are:

When serving fruit platter or seafood, keep up with the spirits with appetizing and deodorizing effects, use a spirit glass. While pouring the hard liquor, pour ice water into the glass. In the summer, a piece of ice must be placed to keep it cold.

When serving the soup, use a relict cup with a relic wine. Before pouring the wine, the relict glass and the spirit glass are reversed to make it easier for guests to raise their glasses.

When serving the fish with a lower concentration of white wine, use a white wine glass. The wine should be chilled, and in the summer it should be cooled in advance, put the wine in an ice bucket before the feast, add crushed ice to the ice bucket and carry it to the restaurant counter. Before pouring wine, the bottle should be dried and wrapped in a mouth cloth before pouring wine.

Serve side dishes with red wine, with a red wine glass. Try to avoid shaking when pouring the wine to prevent the sediment from pouring out.

Serve the main course with champagne and use a champagne glass. Champagne is the main wine in the accompanying wine, and there is plenty of gas in the wine, and it makes a crisp sound when it is opened.

When serving sweets, use a Badr glass with a Badr glass. It is a deep red wine with a sweet and slightly acidic taste and a deep grape flavor, which is suitable for sweet meals.

When serving fruit and cheese, it is generally not accompanied by wine.

Serve coffee with a liqueur and use a stand. This wine has a high alcohol content and is very sweet, which has a digestive effect.

Western food should not be too full, generally red wine to 1 2, white wine to 2 3 is appropriate. Champagne is poured in two parts, first poured to 1 3 of the glass, and after the foam subsides, then poured to 2 3 of the glass, and the beer is poured along the wall of the glass, divided into two times, subject to the foam does not overflow.

Wine tastings can be divided into two categories depending on the time of day: a tasting before the main meal and a tasting after the main meal. It is customary to refer to the wine tasting before the main meal as a cocktail party, and for the cocktail party after the main meal, it is often replaced by a party or family reception in the invitation.

Wine tastings are an economical and relaxed form of hospitality. It originated in Europe and the United States, has been used to this day, and occupies an important position in people's social activities, specifically, wine tasting, is a form of casual banquet, there is no main meal, just a little wine, snacks, dishes, etc., and mostly cold. As far as the etiquette of the reception is concerned, the reception staff should master the knowledge of five aspects: the type of the reception, the characteristics of the reception, the preparation of the reception, the form of the meal, and the way of communication.