This document provides guidelines for selecting drinks according to the type of food and meal. It notes that at breakfast, no alcohol is recommended and drinks should be limited to coffee, tea, or juice. For lunch and dinner, aperitifs like Campari or gin and tonics are suitable for first courses, while white wine pairs well with fish or chicken and red wine is preferred with beef or pork. Specific Romanian traditions and pairings are also outlined such as brandy for typical meals or beer with sausages. The optimal temperatures for serving various drinks are mentioned.

1. Rosca Bogdan
Stefan Ionut Adrian
Grupa 8213

2.  The table is a must drink, say experts. A good drink
flavorful food and enjoy your senses. Not everyone
knows how to choose the type of drink according to
menu dining time or location. Usually matching rules
are respected beverages to eat in great restaurants, at
parties or events more special. But there are some
general rules that you should keep in mind all the
time.

3. Breakfast - no alcohol
 The breakfast is one rule: no alcoholic beverages. They
allowed with coffee with milk, tea or fresh juices. For lunch
and dinner the rules are the same, with few exceptions
depending on the type of food. At first, it serves an aperitif
drink, loud campari (with fruit juice or tonic water),
martini, vodka, gin and tonic, whiskey. For first dish, snack
or soup, it is ideal white wine. The second course usually
roast, regardless of the type of meat. Fish and chicken are
served with semi-dry white wine and beef, pork, mutton
and venison with red wine demi-sec. The sweet dessert
consisting of cake or fruit, drink brandy and dry desert,
fine cheeses are served with a sweet wine or wine cellar old.

4. Strength Romanian traditional for a
typical meal
 A typical meal begins with a strongly traditional
Romanian: brandy, brandy or brandy boiled,
depending on the season. Continue with the same
drink at all dishes. The special meals such as sacrifice
of the pig, drink red wine or white wine.
 Those who organize more special events, with menus
to match, must take into account some stricter rules.
Mollusks, crayfish, oysters, snails, seafood, duck or
goose liver, pasta, white sauces are served with white
wine.

5.  Vegetables and spicy specialties are served whole with
white wine, but lighter. Poultry meat hunting needs an
elegant and fine wine.
 One of the most successful is the combination of
cheese with wine. Fresh cheese is melted and the wine
served with sweet, fruity white or rosé, and goat cheese
and bellows cheese with white wine go or a young red
wine like Merlot. The fermented cheese, soft
consistency and only drink red wine cheese powerful
type Pinot Noir.

6. Berea - the sausages and sausages
 Wine drinking only mineral water spray. Usually do not
mix, but drink from separate glasses. However, even at
formal dinners, those who wish can drink spritzer, which is
made only from white wine and mineral water spray. It is
good that the spirit to drink at family events and not to the
sumptuous.
 Beer is one of the most widely consumed beverages in the
world. In Romanian cuisine restaurants, beer is served at
mititei, fried mutton, sausages. Beer is ideal for spicy food
and pizza sauce of any kind. Theoretically, beer drinking
wine before, but usually those who prefer beer to the table,
not consume other alcoholic drink.

7.  Champagne, "drink of kings" is associated events.
Serve at first, before meals, usually to worship in honor
of the event.
 Cocktails are more special drinks that are served at
dinners, all before lunch. Usually, they personalized,
associated with that event, prepared by bartender, a
special recipe. In general, they are slightly alcoholic
beverages, which are not associated with the food, but
can be served with nuts, cheese sticks, pretzels.

8. The optimum temperature
 The temperature at which drinks are served has a very
important role, usually keeping the original flavor.
Countries are served very cold, dry white wine and rosé
wine are served from 8- 12 degrees, sweet white wine,
sparkling wine and champagne are served at 6 to 8
degrees, red wine, easy to 10-12 degrees, and red wine,
hard to 18- 19 degrees. Old wines are served at higher
temperatures than younger ones

9.  Each drink is served in special glasses. Brandy and
brandy are placed in small glasses called "shoot-sites"
to be drunk in one gulp; drink red wine in "bubbles" -
big glasses, round; White wine should be served in
small glasses, so you could keep TEMPRATURE and
aroma; champagne drink from cups or glasses flute-
long, tall, with small mouth.
 The drinks menu is a culmination of a managed, but
should be eaten in moderation and savored. Quality
matters.