In the western restaurant point red wine pay attention to the matching of red wine with food.

There are more choices of Bordeaux wines. Wine and food pairing originates from a set system of western food. From the appetizer to the dessert, each dish has its own debut time, and each debut time can have a bottle of wine to match with it.

Bordeaux has more affordable and unpretentious wines, including dry reds, whites and rosés, and the Sudet region is home to some of France's best sweet noble-rotted whites, which are perfect for desserts.

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Wine is best served without spicy dishes. Gourmets have tried pairing dry whites with shengjianbao because the meat filling of shengjianbao is just a more simple flavor of meat, which may be a bit salty and easier to pair with the acidity of dry whites. The rule of thumb for pairing Chinese food with wine is to try to start with something light in flavor and not to look for foods that are too complex in flavor, which makes it easier to find the subtleties of the blend.

The rosé from Chateau d'Oaks in Bordeaux belongs to the new school of rosé, with purity and purity being its most important characteristics, and the cherry flavor is obvious. It was interesting to pair it with the cabbage dumplings, which were a little thicker, but the acidity of the wine was lowered at the same time, and the sweetness of the aftertaste was brought out in a small way, making it an interesting pairing to try.

Spicy food is not easy to match because if the wine's tannins are too strong, it tends to overshadow the flavor of the food itself, while if the wine is too weak, it is out of balance.

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