It’s no secret that the wines presented on the shelves of large shops and small pavilions are very numerous. Today, we will spend a couple of minutes drinking alcohol, but not mumbling or grandmother’s moonshine, but exclusively fine wines. So let’s look at the wine labels and see what’s what and why … Let’s drop, perhaps, today the question “is this wine or still a diluted alcohol tinted with water from jam?” And we will only talk about wine destination. In the store windows there are also table and fortified wines, so what and how many kinds of wine to put on the festive table, after all, they say, it is not necessary to interfere with different alcoholic drinks. But, it turns out, you can and can not interfere. The main thing is to do it right. Wines are conventionally divided into three categories – beverages that stimulate appetite, – aperitifs consumed during meals, – table wines, and finally, consumed after meals – dessert wines. From this it follows that when you serve the wine in the right order, you can treat your friends with at least a dozen different kinds of wine for the party, and the guests will not only not suffer from the amount of alcohol drunk and drunk, but they will also be pleasantly impressed by your art of watering everyone up to “fun” , and not to a “porous squeal”. So, the trick first: when you serve wine, you need to “raise” the degree, and not “lower” it. The exception to this rule are only fairly strong aperitifs, which, regardless of the “rule of the degree”, are always served before meals. The art of giving natural wines includes one more axiom – first they drink red wine, and only then – white. Now, in order to be fully armed with the choice and purchase of wine, and not rely on the mercy of the seller of the store or tent, let us try to understand what the wines differ from each other. Table wines are divided into dry wines, containing from 8 to 14% alcohol, sugar – up to 0.5% and semisweet – 8-12% alcohol and 3-8% sugar. Fortified wines are strong – 17-20% of alcohol and 3-14% of sugar; semi-sweet – 15-16% alcohol, 8-14% of sugar; sweet – 15-18% alcohol, 16-20% sugar and, finally, liqueur – 13-15% alcohol and 21-35% sugar. Sparkling wines are also divided into semi-dry wines – 11.5% of alcohol, up to 5% of sugar; semi-sweet – 11,5-12,5% alcohol, sugar up to 8% and sweet – 11,5-12,5% alcohol, sugar up to 10%. Another group of wines is flavored. Of these, fortified – 18% alcohol and 10% sugar and dessert – 16% alcohol and 16% sugar. And finally, what kind of wine to serve. Madeira, sherry and vermouth are unconditional aperitifs and are served always before the feast begins. White table wines are served to a snack, light meat and fish dishes. Natural dry, semi-dry and semisweet wines perfectly “go” with vegetables. Red table wines are “meat”. They are served to meat, shish kebab, game or poultry, and more to pilaf. Liqueur dessert wines and sweet brands of champagne are ideal for dessert. The same champagne can be served and a light snack, such as cheese, or drink during the meal with all dishes without exception.