The rich, complex and varied taste of wine, when skillfully paired with food, not only will the flavor of the food be more prominent, but the taste of the wine will also be more comfortable. It is very easy to find a suitable wine pairing with the following foods. Understanding why they taste like wine will make the whole tasting process more interesting.

1. Caviar

When pairing wine with seafood caviar, white wine that can eliminate the fishy smell of seafood is most suitable. When selecting, caviar that has not been aged in oak barrels (low tannin content) ), non-sweet, fruity white wines are best paired with caviar.

For example, Chablis white wine: it has not been aged in oak barrels, has less tannins, no sweetness, and is mainly fruity, which can eliminate the fishy smell of caviar, and the rich floral and fruity aromas set off the The umami flavor of caviar; Champagne: refreshing sourness, fragrant fruity aroma and delicate bubbles. The elastic bubbles of champagne and the granular caviar blend in the mouth to create a special taste.

2. Foie gras

The soft, oily texture and rich flavor of foie gras are most suitable for the sweetness and smoothness of botrytis wine. The encounter between the two smooth and sticky tastes is indescribably delicate and dense, and the rich aroma of botrytis wine and the thick taste of foie gras complement each other perfectly. The traditional pairing in the Bordeaux region is botrytised sweet wines from Sauternes and Barsac; especially wines made from the Gwürztamina grape, which have a unique and sweet aroma of lychee and rose, making the combination unique.

Foie gras, (soft and oily texture, thick and plump taste) plus botrytis liqueur, (sweet and smooth taste, full and rich aroma), the combination of smooth and sticky taste creates a A perfect combination of delicateness and density.

3. Ham

Ham usually refers to smoked and dried pig hind leg meat. It is a type of white meat with medium fat content and fine meat quality. However, after processing, Usually the taste is thicker. Low-tannin, fruity red wines are suitable for most types of ham. Like Beaujolais and New World Pinot Noir (without too much tannin, which makes the taste dry, but with a richer aroma to match the strong taste of ham); slightly sweet white wine, such as: slightly sweet German Riesling, Alsatian Pinot Grigio (makes the salty-sweet ham taste more obvious and full); light sherry (makes the salty-sweet taste more attractive).

4. Oysters

Smooth and delicious oysters are white meat seafood. Based on the basic principle of white meat and white wine and the principle of reciprocity, refreshing oysters are most suitable to be paired with wine. Liquor with sour and fruity aroma. Basically, as long as it is not a non-sweet white wine fermented in oak barrels, a refreshing champagne can bring out the unique sweetness of oysters.

Oysters have a salty taste and a bit of mineral and metallic flavor. It is suitable to be paired with white wine with sourness and rich fruity aroma. The fruity aroma of white wine dilutes the fishy smell of oysters, while the sourness increases the freshness of oysters, such as Chablis white wine.