Of course, wine is no stranger to China people, but it seems to play a greater role in entertainment and wine fighting. It is not as simple as red wine with red meat or white wine with white meat to really match its taste with Chinese food, so that both of them can have chemical effects due to matching. Therefore, careful collocation does not appear on the general dining table, but mostly comes from the hands of masters. At the recent Bordeaux Grape Festival, chefs from Hong Kong performed a feast of Cantonese cuisine with wine. Exquisite Cantonese cuisine, such as rice covered with mushrooms and crab, or fried chicken balls with black beans and peppers, stir-fried or braised food, can be matched with mellow and round wine, while Cantonese barbecued pork can also be matched with sweet wine, which can make the sweet and sour wine in the wine more greasy and enhance the umami taste of meat.
What kind of wine goes well with what kind of food? Which collocation method can better highlight the delicacy of dishes? How to match can make people more acceptable and even have a happy mood? To tell the truth, there is still no such collocation criterion in tables and wine. Drinking and tasting dishes are often separated. The function of wine is to adjust the atmosphere, not to let taste buds enjoy the harmonious and delicious collocation of wine and vegetables.