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Tequila continued........ Tequila drinkers are free spirits, unconcerned about tomorrow or achievements either short or long term. Really good fun to be around, gregarious in nature and extrovert, the Tequila drinker is typically younger in behaviour and outlook.
Gin = stability
The gin drinker, unlike the tequila drinker, has accepted the reality of their own existence. They focus on the home, family, friends and their interest in transport is to carry as many people around as possible. They enjoy the comfort and security that this lifestyle has to offer. They are into relationships, soap operas, novels with happy ending and saving the whale. Fashion passes them by.
Beer or Rum = experimental
This group is experimental and constantly creative in thought and behaviour. However, the majority of these ideas are never acted upon when they are superseded by other ideas. They are most likely to enjoy jazz, media and unusual art. They are above mere fashion and favour the drama of wearing black. Socially they meet in places like the pub on the corner, which keeps them in touch with their roots. Inspiration and invigoration come from meeting and interacting with other disparate, off the wall people. They can be slightly eccentric in behaviour - and rather self consciously enjoy their difference.
Now we want to share with you basic wine associations in regards to what you will eat :
-Tomato sauce requires a light red wine.
-Gravy is a good match for red wine.
-If there is lemon juice in the sauce, try a dry, acidulated white wine.
-Cream sauce requires a full, smooth wine.
-Mushroom sauce goes well with woody-tasting wines.
-Red meat goes best with red wine.
-Rare red meat requires a coarse red wine.
-Salty dishes bring out the bitterness in tannic red wines.
-Roasted white meat goes very well with red wine.
-Shellfish and white wine are made for each other.
More complementary suggestions in regards to wines :
Avoid vinegar, garlic and bitter vegetables such as radishes, cucumber and endive, which will distort the taste of the wine. Avoid strong sauces containing mustard, curry or other hot spices when you’re serving a strong-flavoured wine. The sauce will cancel out
the pleasure of the wine. Beer would be a better choice in this case.
