Of course, wine catering is a systematic knowledge after all, and many rules have a long history, such as "white with white, red with red"-the wine waiter ate steak at noon yesterday, but he wanted to drink iced Riesling at that moment! Everyone has his own preferences, so it is best to match wine and food according to his own mood!
Today I'm going to talk about wine matching of various shellfish and seafood. In this fat season, whether scallops, abalone, conch, lobster or crab, after several seasons of alternating hot and cold seawater, they all become delicious and mouth-watering.
Seafood with white wine belongs to the category of white meat, which is so natural in everyone's mind. In the collocation of this basic principle, if we deeply combine the nuances of the two, we may find more fun between liquor and seafood.
A good wine matching strategy can not only stimulate the word "fresh" of original seafood, but also be of great benefit to seafood hot pot or seasoned seafood. Not only that, it can also blend the special taste of other minerals in seafood.
Original seafood &; White grape
Authentic seafood is usually paired with light white wine, and they usually come from regions with cool climate-low alcohol concentration and high acidity, such as Chablis in Burgundy, Sauvignon Blanc in New Zealand and Gray Pi Nuo in Italy. This refreshing white wine seems to be unable to match steamed, scalded and cooked seafood dishes.
As for strong liquor, the most common and representative is made from Chardonnay grapes. It is famous for its mellow taste and balanced sour taste. The classic recipes are slightly uncommon seafood such as sweet lobster, fresh scallop, red sturgeon and crayfish.
Seafood hotpot &; champagne
There are many kinds of soup bases and auxiliary ingredients in seafood hot pot, and champagne is a perfect match. Champagne not only looks at appearance, but also has unique advantages in taste.
In addition, champagne brewed with white wine is very refreshing and appetizing, which is quite suitable for various seafood and aquatic dishes such as shrimp, crab, fish and mussels.
Seasoned seafood &; Red grapes
Red wine with red meat is a common idiom in the article "Table wine with red meat". The high tannin content in red wine may spoil the taste of seafood, and eating with crabs may even cause gastrointestinal discomfort. Not only that, the wine itself may even have an unpleasant metallic taste.
Speaking of which, there are tuna, salmon and other fish to season seafood and red wine to match. In France, there are even many fish dishes cooked with red wine, especially freshwater fish such as eel, sturgeon or perch. The most famous is Bordeaux Lamproie Bordelaise-in Bordeaux-Bordeaux locals are used to stewing this rare fish in red wine. First, they soak it in bordeaux red wine with cloves, then add ham pieces and spices and stew it in a stew for several hours.
A picky person is a glass of wine and a dish. Johnny, the sommelier of the Ritz-Carlton Hotel in Shanghai, which we introduced, is making such an attempt. He wants to match a different glass of wine with every special dish in the hotel Chinese restaurant. It is also a good choice to drink a bottle of your favorite wine from beginning to end. The sommelier drank an unforgettable bottle of black Pi Nuo in the CHAR restaurant of Indigo Hotel on the Bund, which was very expensive, and it was only less than 300 when asked. In fact, if it weren't for the delicious steak that night, the ordinary bottle of black Pi Nuo wouldn't set off the bright spot in its life.
It's very important to drink a proper wine with the touch of the tip of the tongue. The sommelier can recommend you, but the most important thing is to try it yourself.
Don't live up to this season, bring your favorite wine and friends to eat seafood!