"White wine with white meat, red wine with red meat" This is because the "acid" in white wine can increase the refreshing activity of taste, and as far as seafood is concerned, it has the effect of removing fishy smell. "Tannin" in red wine can soften the fiber and make the meat feel tender.

Tannin in wine can "attract" protein in food. When you eat a steak and then take a sip of red wine with high tannin content, the tannins will become more supple, because protein reduces the dryness caused by tannins. In addition, the salty taste in red meat can also soften tannins.

Liquor is more suitable for "white meat" such as fish and chicken. This is because liquor has high acidity, and foods with high acidity will taste very good with greasy food, because the acid in liquor is like a sharp knife inserted into greasy food to clean the mouth.

Extended data:

1, red wine has nourishing effect. Wine contains sugar, amino acids, vitamins and minerals, and is an essential nutrient for human body. Without pre-digestion, it can be directly absorbed by human body.

2. Red wine has diuretic effect. Some liquors contain high contents of potassium tartrate, potassium sulfate and potassium oxide, which has diuretic effect, can prevent edema and maintain acid-base balance in the body.

3, red wine has a weight loss effect. Wine can lose weight. Every liter of dry wine contains 525 calories, which is only 65,438+0/65,438+05 of the average daily calorie required by human body. After drinking wine, it can be directly absorbed and digested by the human body, and it will be completely consumed within 4 hours without gaining weight.

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