The right drink

One rule says: Light drinks to light meat, dark drinks to dark meat, light drinks to light foods and heavy drinks to heavy foods. And also: first white, then rosé or red wines.

However, the rules are now a little relaxed, so can be served to light meat and poultry quite a light red wine and a tart white wine to beef.

To welcome you before a meal, a glass of sherry, a vermouth or even a, perhaps even self-created, cocktail offer.


With an aperitif wine or a glass of champagne, the time until dinner can be solemnly bridged. Precious wines such as Spätlesen, Beerenauslese and Eiswein are best served only after the meal, as they come to their own advantage.

Storage and drinking temperature:

For many drinks, the difference between storage and drinking temperature must be taken into account. Red wine tastes best at 16-19 ° C, so at room temperature.

White wines taste best depending on the variety at cellar temperature, sparkling young wines and rosé wines should be cooled in the refrigerator for a while.

For champagne and champagne 8-10 ° C are correct, beer and schnapps are served at 6-8 ° C. Cognac, however, needs heat to develop its full aroma.

Bartender The Right Mix - All 10 Endings Game, All Reactions, Perfect Drink (Crazy Flash Game) | March 2024