About the red wine in the western restaurant

The main reason is this. Once the lid is opened, the wine is stored for a short period of time, up to three days. (As soon as the spring silver of the time is long, the red wine will turn into red vinegar), so it is generally drunk directly after opening the lid.

But if you really haven't drunk it all at once, then you have three options:

The first feast, take it home and continue to drink. I think this choice is more economical, as long as you are not for the sake of a treat, then there is nothing wrong with taking it home, you can fry some steak for yourself at the next meal, with red wine, easy to digest and nutritious; If you or your family members are not feeling well, drinking a little red wine can help digestion; If you have acne on your face, red wine is a good disinfectant, a little bit, it can play a role in sterilization, anti-inflammatory and acne. But be sure to remember that it should not be more than three days.

Oh, and also, pay attention to the seal of the bottle when taking it away. ）

Second, don't do it directly. If you are a treat, for the sake of Sen to save face or show off, then don't worry about the money, just stay at the table. Rest assured, your place of eating won't reuse your wine. Hehe.

Third, store wine. This service is not available in all restaurants or bars, and even if it does, it will not take more than three days. But it's also a good way to ask the waiter to save it and come back in a day or two to drink it, so that you don't lose face or waste money, and if you drink it yourself, you can save yourself the trouble of taking it away.

So, all three of the methods you mentioned are feasible and depend on the specific situation.

Generally speaking, when eating Western food, each dish should be paired with a different drink, and a new drink should be replaced when eating a dish. The basic rule is to eat red meat and drink red wine, and eat white meat and drink white wine. Among them, the more elaborate rules:

Drink white wine first and then red wine, and both white and red wine here are wines.

Drink light-colored wine first, then dark-colored wine. Drink the young wine first, then the older wine, and it pays attention to the age of storage. Drink the mild liquor first, and then the sweet liquor, such as brandy, whiskey, and gin, which is the finale of the heavier liquor.

Generally, at Western banquets, there are usually horizontal rows on the table above the right knife on the table in front of each dining officer.

Three or four wine glasses, among which champagne glasses, red wine glasses, white wine glasses and water glasses are often indispensable.

The main reason is this. Once the lid is opened, the wine is stored for a short period of time, up to three days. (After a long time, the red wine will turn into red vinegar), so it is generally drunk directly after opening the lid. But if you really haven't drunk it all at once, then you have three options:

First, take it home and keep drinking. I think this choice is more economical, as long as you are not for the sake of a treat, then there is nothing wrong with taking it home, you can fry some steak for yourself at the next meal, with red wine, easy to digest and nutritious; If you or your family members are not feeling well, drinking a little red wine can help digestion; If you have acne on your face, red wine is a good disinfectant, a little bit, it can play a role in sterilization, anti-inflammatory and acne. But be sure to remember that it should not be more than three days.

Oh, and also, pay attention to the seal of the bottle when taking it away. ）

Second, don't do it directly. If you're having a treat, for the sake of face or arrogance, then don't worry about the money and just stay on the table. Rest assured, your place of eating won't reuse your wine. Hehe.

Third, store wine. This service is not available in all restaurants or bars, and even if it does, it will not take more than three days. But it's also a good way to ask the waiter to save it and come back in a day or two to drink it, so that you don't lose face or waste money, and if you drink it yourself, you can save yourself the trouble of taking it away.

So, all three of the methods you mentioned are feasible and depend on the specific situation.

The question you asked is really interesting, generally go to the restaurant to eat, order wine, basically have a little amount of wine, not to mention that most red wine is 750 ml, about 12 degrees, how can you not drink it, if there are ten of them.

You can take it away, but the red wine that has been opened will spoil after a long time, like vinegar.

If you ask me to choose, I will choose the third one you say, but with a note: it's not that they have the money, they don't bring wine back.

The second type you mentioned, it is estimated that only some places in China, such as heaven and earth, cash cabinets, etc., have this kind of situation.

People who drink red wine know how much they eat. Europeans go to a restaurant to order wine, and it is generally okay for two people to drink a bottle. WE KNOW THAT THE STANDARD BOTTLE OF WINE IS 750ML, WHICH IS 3 4 LITERS.

While the restaurant sells bottles of wine, many wines can also be bought in a glass, 1 4 liters or half a liter. In addition, there is a 375ml bottle of wine produced in France, so two people can drink it anyway.

One thing can tell you is that in Europe, when a guest orders a drink, even if he can't finish it, he won't take it home with him, and he won't let you keep it (spoiled). Most people who can't drink it will ask the waiter to pour it into the cup without having to finish the wine.

You can take it home and use it when cooking.

If you can't drink it, you can take it home and use it when cooking.

When eating in a Western restaurant, why should the red wine be placed diagonally on the table? After reading it, it really increases knowledge.

It's definitely a pull to throw away.

Not that one.

It's all right.

Storing wine for customers is the earliest service item of Western Steakhouse. The wine will be re-sealed in front of the guest, and the scale of the remaining wine will be marked, and the guest will know how long it is left, and after signing for approval, the waiter will serve the guest's wine to the guest again when he visits again.