This is one of those products that if it didn’t exist, someone would have to invent it: eggs.
A wine list reflects the restaurant managers’ awareness about wines and food culture.
It is as important to know how to choose good wine, depending on the meal and the company, as to know how to serve it in the right glass. Never use a tumbler. Wine must always be served in a glass with a stem. The stem must be long and with a wide foot so that the glass can be held without heating it and, of course, the wine.
Today, in the culture of hotel and catering establishments, we take more care than ever of our customers. We try to ensure that, before they leave our house at the end of their lunch or dinner, we have made them loyal.
One of their principal qualities and the one on which we shall concentrate is their high protein value at a very acceptable price. We could say that on average the protein content of legumes is around 20% of their weight, rising to 38% in peanuts and soy.
Wine, as a product associated with gastronomy, is basically for two types of consumers: A person who orders wine with his meal because he cannot think of the one without the other. Someone who has expectations of pleasure when drinking a wine.
Here is the definition to be found in the web: Flavour is the impression given by a food or another substance and is determined mainly by chemical sensations affecting the sense of taste (on the tongue) and the sense of smell (aroma). 80% of what is detected as flavour comes from the sense of smell. But if we speak of typical flavours of our own, our memories of flavour, Extra Virgin Olive Oil cannot be left out. It is a basic ingredient in Spanish cooking, as basic as water. No cook of merit today can do without this product for 90% of his recipes.