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www.PUBLIEMENTAS.com nos restaurantes | CARTAS PARA RESTAURANTES, EMENTAS PARA RESTAURANTES, CARTAS DE VINHOS PERSONALIZADAS, PORTAMENUS PERSONALIZADOS, CARTAS PARA ADEGAS COOPERATIVAS

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A outra arte da encadernação artesanal de uma ementa e carta de vinhos.
Como fazer uma ou mais cartas de vinho.
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Há um ditado que diz que uma boa carta de vinhos é sinal que nos vamos deparar com um nível de alta qualidade de cozinha num restaurante. A existência de uma grande oferta de vinhos, foi sempre um excelente parâmetro para julgar as qualidades de um restaurante.
Uma boa oferta gastronómica, sem uma magnifica selecção de vinhos e uma excelente apresentação da respectiva carta de vinhos (design, qualidade do material na elaboração / fabrico da respectiva carta / porta menú). Saberão os restaurantes escolher as suas cartas de vinhos? Compreendem eles a importância da sua apresentação?
Quando não se domina o tema das cartas de vinhos o melhor é pedir a colaboração a um somelier, ou a um profissional que ajude a elaborar a respectiva carta.
No momento de elaborar a carta de vinhos deve ter em conta vários detalhes: Localização do restaurante, a carta de vinhos deve conter uma oferta na própria ementa gastronómica e respectiva carta de vinhos que caracteriza o local.
Por outro lado, deve impressionar e demonstrar a ambição que o restaurante tem ao seleccionar os vinhos.
A carta de vinhos deve apresentar nome da região demarcada, nome do vinho e do produtor engarrafador, tipo de vinho: tinto, branco, rozé,… etc.
A colheita
O preço
Deve fazer constar também o preço da garrafa e do copo no caso dos vinhos espumosos, licorosos, vinhos do porto ou licores que estejam desta forma.
Podia-se ordenar a carta de vinhos por:
Vinhos brancos, rozés e tintos nacionais;
Vinhos brancos e tintos de importação,
Vinhos espumosos e espumantes de importação;
Champagne
Vinhos de sobremesa (vinho do porto e vinho da madeira)
Vinhos generosos
Separadamente deve-se colocar os licores e as águas minerais, os licores têm que formar parte da mesma carta.

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