Changyu dry white wine Dry white wine with seafood has a special flavor. Changyu dry white wine is a kind of dry wine, which is fermented by excellent rose-flavored grapes at low temperature. The optimum drinking temperature is 10- 14℃.
A more scientific and reasonable way to match wine with food, because "red meat" such as pork, beef and mutton is more greasy, while tannins in dry red can be greasy; The acid in dried white meat can remove the fishy smell of "white meat" such as seafood, fish and shrimp.
Extended data:
Choice of table wine
Our inertial thinking holds that "wine is old and fragrant", but the quality of wine does not depend on the year of wine, but on the year (the climate of that year). In other words, the wine in 2005 is not necessarily better than that in 2009, and certainly it should not be more expensive than that in 2009.
In fact, ordinary consumers don't have to care about the year when buying daily table wine, because the year doesn't mean much. In addition, because the storage conditions of some wine merchants may not be guaranteed (suitable temperature and humidity), the wine in recent years may be more reliable. We might as well buy wine from 2009 instead of 2005. ?
In the western banquet system, the first course should be accompanied by aperitif (such as dry sherry, dry champagne and dry sparkling wine), the side dish (seafood) should be accompanied by white wine, the main course (red meat) should be accompanied by red wine, the dessert should be accompanied by sweet white wine (such as noble wine and iced wine), and after the meal, a glass of digestive wine (such as brandy and port wine) should be accompanied.
Although Chinese food is a "rice doctrine", the order of serving is actually similar to that of western food, and wine can be served with the rhythm of serving.
Baidu encyclopedia-Changyu wine
Changyu official website-Why does red wine go with "red meat" and white wine go with "white meat"?
Changyu's suggestion on wine selection for official website New Year banquet