The best drink for each of our menu items

The best drink for each of our menu items

Drinks generally have a significant role in human culture. Drinking juice especially grape juice dates back to 8000 years ago. It’s often related to the countries with more agricultural progress.

High probability to say lemonade was the first modern drink in Italy in 16th century. Some of the researchers believe that the first lemonade was produced in the Middle East and then entered Italy.

It’s interesting to know that after so many years in 17th century in Turkey, the first orange juice was made and in the same period a new drink called “Sharbat” introduced. The drink was made by fruits and vegetables of the country and was soon popular enough to attract lots of fans. The role of some of the drinks are more considerable than just satisfying thirst.

Various types of drinks

Common types of drinks include drinking water, coffee, tea, hot chocolate, juice and soft drinks. Moreover, alcoholic drinks such as wine, beer and liquor have been part of human culture for more than 8000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol such as beer and wine, but are made with a sufficiently low concentration of alcohol by volume.
A perfect fine dining restaurant tries to cover all drinking styles to meet all needs.

Pairing Basics

Food and drink are often paired together to enhance the taste experience. In recent years, food magazines began to suggest particular wines with recipes and restaurants would welcome such stuff to move toward more satisfied customers.

First, you should learn what to look for in a recipe in order to make great wine matches.
A great food and wine pairing creates a balance between the component of a dish and the characteristics of a wine.

7 tips for pairing wine and food

  1.  The wine should be more acidic than the food.
  2.  The wine should be sweeter than the food.
  3. The wine should have the same flavor intensity as the food.
  4.  Red Wine pair best with bold flavored meats (like red meat)
  5.  White Wines pair best with light-intensity meat (fish or chicken)
  6. Bitter wines (Red Wines) are best balanced with fat.
  7. Better to match the wine with the sauce than with the meat.

Persian traditional drink

“Doogh” is a kind of dairy products that is made by water and yoghurt. It’s often blended with mint and pennyroyal to become more tasty and fragrant.

Doogh contains minerals such as calcium, potassium, magnesium, water and vitamin D and group B. The other benefits are to reduce stress and it’s perfect for those who suffer from insomnia.

Naaz Drinks

Here in Naaz, there are different types of drinks to be served. Red Wine, White Wine, Sparkling Red Wine, Rose Wine, Sparkling Wine, Beer and cider, juice, traditional and soft drinks.

Recommended drinks for our menu items

Of course it’s something based on your own taste, here are our suggestions.

  • For mixed rice such as Morassa Polo, Adas Polo, Baghali Polo and Zereshk Polo, we recommend our traditional drink “Doogh”.
  • For Gheyme Bademjan, Ghorme Sabzi and Kabab Digi, soft drinks are perfect.
  • For Fesenjan, Aloo Mosamma and Tahchin, White wine is the best offer.
  • For Baghali Qatogh again Doogh is the best drink and for Shish Andaaz, one of our soft drinks are recommended.
  • Never miss stepping into Naaz to try all our fantastic dishes along with perfect appetizers, side dishes, drinks and desserts afterwards.

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