First, white wine with non-red or non-dark dishes, red wine with red or dark dishes. For example, drunken chicken in Jiangsu and Zhejiang cuisine or boiled chicken in Guangdong cuisine with tasteless Chardonnay or Riesling dry white is more suitable than any red wine. On the other hand, sweet and sour mandarin fish, with French red wine Beaujolais Nouveau or Barbara d'Asti in Piedmont in northern Italy, is quite suitable.

Second, heavy-flavored wine with rich-flavored dishes, light-flavored wine with light-flavored dishes. Take liquor as an example. Australian Chardonnay with oak aroma and butter flavor is very suitable for Guangdong lobster with ginger onion or abalone fried chives. Longjing shrimp can be dried with Chen Ning Blanc in Loire Valley, Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Adige or Pi Nuo Pi Nuo, suppressed or especially affectionate.

Third, barbecue stew can be adjusted with reference to the collocation of European dishes and meat. Beijing roast duck, I like Luo Diqiu in the Rhone Valley (C? te-R？ Tie), Hermitage, Croze-Hermitage Shiraz or Shiraz red wine, or Shiraz red wine from some major famous producing areas in South Australia, and the better the roast duck, the crispest part of duck skin, and the better the Shiraz dry red. The Neuchburg winery in the Rhone Valley is also great. Braised lion head with Burgundy village black Pi Nuo wine or California black Pi Nuo wine. Dongpo meat is very suitable for pairing with Merlot-based red wine.

Fourth, because Chinese food, except for a few in international five-star hotels or overseas high-end Chinese restaurants, is usually served one after another, not one after another, so it is best to have a bottle of red wine and two glasses of wine first, without the order of red wine. Because the food is different, you can change the wine at any time. The choice of red and white wine depends on the dishes selected on the day, and there is no certain formula. The selection criteria can refer to the principles and suggestions mentioned in this article. If only one bottle of wine is opened, I suggest Provence (C? Rosé in Provence or its vicinity faces the Mediterranean Sea. Better producing areas-Bandor's pink wine goes with Jiangsu and Zhejiang cuisine, while France's Gerwurztraminer white wine in Alsace, which is located at the border between Germany and France, goes better with Cantonese cuisine, although pink wine is also quite suitable. Sichuan cuisine, if it is a Chongqing dish, can't match sparkling wine with high acidity and strong foam or Shiraz or Cabernet Sauvignon in Australia. Only China's shochu can match it, while Chengdu's Sichuan cuisine, nigro Maro dry red wine in southern Italy or Tan Planus Luo red wine in rioja, Spain can all be tried. Beijing cuisine can generally use Riesling dry white or dry red, which is mainly produced from Chianti wine and Sangiovese, where Chianti classic wine is produced.