Wine is a natural, complex yet easily appreciated drink. Although some wines are sold at a premium and some wine knowledge seems specialized, as an average consumer of table wine, it is sufficient to understand the following
The principle of wine and dish suitability is that the style of wine and dish should not one overpower or overshadow the other, and the Marriage between wine and Food is very clever. Wine and food pairing is a complex activity of the human senses, from the eye to see the color of the food and wine, to the sense of smell to appreciate, and then to the taste buds to taste, turning over all the memories in the brain, and then imprinting the new experience into the brain, this fun process is not simple, but sometimes it is a pleasure of Life. Here are the basics of wine and food pairing. Please don’t ask me again: what food goes well with this wine?
I. The basic order of wine drinking
Champagne and white wine should be drunk as an aperitif before a meal, red and white wine should be drunk with a meal, and cognac should be drunk with dessert after a meal.
- Drink white wines first and red wines later.
- drink light wines first and heavy wines later. 4.
- young wines first, aged wines second. 5.
- drink unsweet wines first and sweet wines second.
The basic principles of wine and meal matching
- Match full-bodied wines with rich foods and light wines with refreshing foods
Wine often needs to be stronger than food, so that the wine can master the taste of food.
- red wine (especially dry red) with red meat (i.e. meat that appears red when raw, such as beef, lamb, pig and other animal meat)
The tannic acid in red wine can dissolve the greasiness of these meats and make the meat more delicate. And red meat will make the red wine tannin acid astringent feeling soft.
- white wine with white meat (seafood and fish, etc.)
The personality of white wine is acid, which can dissolve the fishy taste of some seafood and fish.
- sweet wine with sweet food
Sweet wines such as ice wine and noble rot wine are more suitable for dessert.
Matching wine with classic food
- Pairing wine with classic Chinese food.
(1) Red wine
Szechuan cuisine, roast duck, barbecued pork, roast chicken, mushrooms, ham and smoked food.
(2) White wines
Deep-fried dim sum, seafood, steamed dishes, etc.
(3) Champagne
Dim sum and shark fins.
- Wine pairing with classic Western food.
(1) Red wine
Cheese, ham, eggs, beef and lamb chops, poultry, animals, game and offal.
(2) White wines
Salads, cheeses, chocolates, foie gras, seafood and snails.
(3) Champagne
Tea, pudding and turkey, etc.
IV. Special Notes
- Adding carbonated beverages such as Sprite and Coke to wine will break the original pure fruit flavor of the wine and affect the nutrition and efficacy of the wine. It is also incorrect to add ice cubes to wine, as it dilutes the wine and is not suitable for consumers with excessive stomach acidity or ulcer disease.
- Red wines should be served at room temperature, not chilled, while white wines taste better when chilled.
- It is best to drink all the wine at once after opening, but if you cannot finish it at once, you can put the rest in the refrigerator, but not for more than three days. The correct way to store unopened wine is lying down or upside down.
It has been proven that there are no mismatched foods, only mismatched practices. There is no objective standard for what is tasty, and your own taste should prevail. But the premise is that people with a sense of adventure and curiosity must have more say than those who eat and drink less.
- When red wines are paired with certain seafood (such as sole fillets in Dover oil), the high level of tannins can seriously spoil the flavor of the seafood; eating it with crab can cause intestinal discomfort.
- Salads usually have no effect on the style of the wine, but if they are tossed with vinegar, they can dull the taste and make the wine taste stale and bland. Lemonade is a good choice for wine tasting because the citric acid harmonizes with the character of the wine.
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