Wine with food

Red wine with red meat and white wine with white meat and seafood are the most basic rules. The so-called red meat includes cattle and sheep and game. Duck meat is also classified as red meat because of its hard meat and heavy taste. The so-called white meat includes fish and chicken; However, there is one exception, aged white champagne, because of its heavy aroma and taste, is the best choice for game.

Fragrance rule:

The harmony between the aroma of wine and dishes is also a problem worthy of consideration. For example, western pastry fruit pie is best served with sweet white wine with fresh fruit flavor. If you want to eat seafood, you need to drink dry white wine with lemon flavor.

Acidity rule:

Foods with high acidity often destroy the balance of wine taste and are not easy to match, especially those with vinegar. Therefore, it is best to match ordinary wine with no characteristics, but dry white wine with high acidity is a good partner for seafood.

Sweetness rule:

Sweet wine with sweets is a common habit, so sweets are mainly served with expensive and rotten sweet white wine or German ice wine, which is sold in 800 yuan all year round. However, the sweet wine is rich and round in taste, and it is also suitable for matching with thick, smooth and round dishes, such as foie gras or cheese, or with some salty and braised foods with slightly sweet ingredients.

Tannin law:

Although the unique tannins in red wine will have a dry feeling in the mouth, it can soften the fibers of meat and make the meat tender, so red wine with heavy tannins can be matched with tough meat.

The law of abundance:

Simple home cooking can be paired with ordinary simple wine. If it is a dish with exquisite and rich taste, it is advisable to use multi-level wine with delicate and changeable taste to make food and wine set each other off. More importantly, don't let the importance of the two be unbalanced, so that either side of the wine and the dish can become a supporting role. For example, the general barbecue food tastes closer to the original flavor, so it is ok to choose simple wine; If it is a complex main course, it is suitable for wine with rich taste after a long time.

The law of cooking wine:

Wine is sometimes used as a seasoning in cooking. If you encounter a dish with cooking wine, you should pay attention to whether cooking wine and table wine are harmonious. Usually, it is best to use the same wine.

The law of order before and after:

Just like the order of wine tasting, if a meal is paired with a variety of wines, it is best to put the light and simple wines first, so as to get better and better.