ВУЗ:
Составители:
Рубрика:
"relaxes" the flavors and makes them taste smoother and better integrated 6. _____, texture, and flavor. Older wines generally
fade
, or
lose 7. _____, with extended aeration. Despite these general rules, 8. _____ does not necessarily benefit all wines. Wine 9. _____ as
soon as it is opened to determine how long it should be aerated, if at all.
E x e r c i s e Fi v e
. Read the article below and write one word to fill the gap.
In Iran (Persia),
mei
(Persian wine) 1. _____ been a central theme of poetry for more than a thousand years, although alcohol
2. _____ strictly forbidden under Islamic law.
The use of wine in religious ceremonies is common 3. _____ many cultures and regions. Libations often included wine, and the
religious mysteries of Dionysus used wine 4. _____ as a sacramental entheogen to induce a mind-altering state.
Wine is 5. _____ integral part of Jewish laws and traditions. The
Kiddush
is a blessing recited over wine or grape juice to
sanctify the Shabbat or a Jewish holiday. On Pesach (Passover) during the Seder, it is a Rabbinic obligation 6. _____ men and women
to drink four cups of wine. In the Tabernacle and in the Temple in Jerusalem, the libation of wine was part 7. _____ the sacrificial
service. Note that this does not mean that wine is a symbol of blood, a common misconception which contributes 8. _____ the myth
of the blood libel. A blessing 9. _____ wine said before indulging in the drink is: "
Baruch atah Hashem elokeinu melech ha-olam
,
boray p’ree hagafen
" –"Praised be the Eternal, Ruler of the universe, who makes the fruit of the vine."
T a s k T h r e e. Read, translate and discuss the main points of the text.
Wine can be divided into five basic classes: appetizer wines, white table wines, red table wines, sweet dessert wines and
sparkling wines.
SERVING WINE
Serve appetizer wines well chilled, either straight (undiluted) or over ice. All white wines should be served chilled. Depending
on the type, red wines are served either cool or chilled or at room temperature. Most dessert wines may be served cool or chilled.
Sparkling wines, often served for special occasions, are always served chilled and go well with any food at any occasion. The best
way to learn about wine is to experiment until you find the one you like best. Try a few of the wines in each of the five classes, and
for first-time testing, buy wine in small bottles. Some wines complement certain foods more than others.
WINE WITH FOOD
Traditionally, white wines are served with white meats such as poultry, fish and seafood; red wines accompany red meats and
dishes with red or brown sauces; rose and sparkling wines are served with any food. Sweet dessert wines are served with dessert, after
dinner and as a between-meal refreshment.
However, let your own taste and personal preference be your guide. Just remember to serve light wines with light foods and
heavier, full-bodied wines with fuller-flavored, richer foods. That way food and wine will complement, not over-power, each other.
COOKING WITH WINE
Easy to use, and inexpensive, wine will enhance your favorite recipes for soups, broiled fish and meat, roasts and stews. Special
cooking wines are lightly salted, so that you cannot drink them. Make sure to use the type of cooking wine called for in the recipe, and
adjust the seasoning if necessary. Experts recommend cooking with wine of a quality you would like to drink – use some in the recipe
and serve more to enjoy as a beverage with the food. Here are a few suggestions about how to cook with wine.
To flavor soups, add a tablespoon of wine for each cup of liquid; try adding sherry to consommé, chicken or vegetable soups;
Burgundy or claret go well in minestrone. Add a light Rhine wine to melted butter and pour over fish before baking or broiling, or
poach seafood in cooking liquid laced with sherry. A dash of sauterne will improve the flavor of gravy for roast poultry, while a dash
of Burgundy or Chianti adds depth to a rich gravy for duckling or goose. Red wines add that extra flavor to beef dishes, too. Stir in
Chianti or Zinfandel to gravy for roast beef, or add Chianti or Burgundy to barbecue sauce for serving with broiled beefsteaks and
hamburgers.
E x e r c i s e O n e
. Choose the best beginning phrase from the given below to fill each of the gaps:
A. Hybridization;
B. The use of wine;
C. Wine can also be made from;
D. Wine was used;
E. Wine is usually made;
F. In Christianity;
G. New World wine.
1. _____, wine or grape juice is used in a sacred rite called the Eucharist, which originates in Gospel accounts of the Last
Supper in which Jesus shared bread and wine with his disciples and commanded his followers to "do this in remembrance of me"
(Gospel of Luke 22:19). Beliefs about the nature of the Eucharist vary among denominations; Roman Catholics, for example, hold
that the bread and wine are changed into the real body and blood of Christ in a process called
transubstantiation
.
2. _____ in the Eucharist by all Protestant groups until an alternative arose in 1869. Methodist
minister-turned-dentist Thomas
Bramwell Welch applied new pasteurization techniques to stop the natural fermentation process of grape juice. Some Christians who
were part of the growing temperance movement pressed for a switch from wine to grape juice, and the substitution spread quickly
over much of the United States. (However, in such rites the beverage is usually still called "wine" in accordance with scriptural
references.) There remains an ongoing debate between some American Protestant denominations as to whether wine can and should
be used for the Eucharist or allowed as a regular beverage.
Страницы
- « первая
- ‹ предыдущая
- …
- 42
- 43
- 44
- 45
- 46
- …
- следующая ›
- последняя »
