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EL vino en el restaurante
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2003
Author(s)
Gonzáles-Garza Ducoing, Marcela
Type
Resource Types::text::Non-primary product
Abstract
Wine in gastronomy occupies a special place. No other beverage accompanies food so well. This present article emphasizes those qualities which make wine an excellent aperitif or an indispensable element in the enjoyment of a meal; and also, recognizes the importance that the training of service personnel for food and beverages has in order to show the particular characteristics of wine. Tasting of the wine constitutes the ultimate link of a chain, which started with the grape harvest.
File(s)4_2 EL vino en el restaurante.pdf (494.23 KB)
Versión del editor
License
Acceso Abierto
How to cite
González-Garza Ducoing, Marcela. (2003). EL vino en el restaurante, Hospitalidad ESDAI, 4, 17-34.
Table of contents
Introducción -- Un maridaje afortunado -- Algunos datos de utilidad -- Copas y temperatura -- Vinos defectuosos -- El decantado -- Para disfrutar el vino