As a basic principle, the tastes of the eight major cuisines can be basically divided into light, medium and heavy, not only salt, but also cooking tastes. For example, Fujian cuisine is mainly seafood, emphasizing natural flavor. For seafood-based dishes, you can choose white wine, such as Riesling; For meat-based dishes, choose red grapes. You can choose Burgundy red wine for light taste and Bordeaux red wine for heavy taste. If there are different kinds of wine at the party, it is suggested that the taste should be light to heavy. If there is a big price difference, according to the custom of China people, from expensive to cheap. To understand how wine matches with Chinese food, we should first start with the understanding of western food.

In a French dinner, wine and dishes are closely matched, complementary and indispensable. For example, we usually have an aperitif before dinner, preferably champagne. The first course is cold dish, the simplest is salad and foie gras, and bread with some white wine, even if it is a small warm-up exercise. Then serve soup, vegetable soup, clear soup or seafood soup, which can be selected according to personal preference. The main course depends on your appetite, one or several courses, the most affordable can be served with seafood and corresponding white wine first; And then a red wine steak.

Note that because champagne, white grapes and red wine have different taste buds for different things, wine is naturally prepared for western food: serving is on the same ground, and the sequence is traditional and fixed, so it is easier to match the corresponding wine. But Chinese food is full, round table, hot and cold, vegetarian, sweet and sour, and served neatly. In addition, Chinese food has eight major cuisines, including Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu and Zhejiang cuisine, Hunan cuisine and Anhui cuisine, and there are countless cooking skills. The most common ones are frying and frying. Therefore, when eating Chinese food, it is impossible to match any wine. At many wine tasting parties in Hong Kong, if you choose Chinese food, you will serve western food in turn. Professionally speaking, this is the only way to avoid the taste of wine and Chinese food.

If Chinese food can't be divided into dishes in order, then we should master some collocation principles of wine and dishes.

No matter how the eight cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou change, we can divide their tastes into three grades: light, medium and heavy, forming a light cuisine with light weight and a heavy cuisine with heavy weight. This is actually the principle of "white wine with white meat and red wine with red meat". For example, Burgundy wines are elegant and suitable for light dishes, while most Bordeaux wines are suitable for heavy dishes.

The correspondence of acidity. The acidity of wine is not only related to the variety (for example, the acidity of Cabernet Sauvignon is higher than that of Black Pi Nuo), but also related to the brewing technology. For dishes with a certain acidity, it is best to match wine with a slightly higher acidity. For example, Italian table wine has a high acidity. The reason is that Italians cook or eat noodles, especially like to add ketchup and olive oil. Ketchup is sour and needs wine with the same high acidity. At the same time, acidity can also neutralize greasy. It can also be seen from this point that the food you eat is basically no problem with the wine produced in which place. Therefore, there is a saying that "local dishes are accompanied by local wine".

Like Dongpo pork and braised pork, you can choose wine with high acidity or above. Wine with higher acidity and lighter body can also make dishes feel fresher, so it can be paired with seafood.

Sweetness and grease tend to make taste buds tired, while sourness makes taste buds fresh. Eating fried food, oily fish and high-fat shellfish, a glass of dry white can refresh your mind.

Sour taste can also clear the mouth, just like an oyster swallowed by seawater. Chablis's Chardonnay Dry White is the best partner.

High acidity appetizers, champagne and high acidity dry white wine are often used as aperitifs.

Using ice cold can make dry white more refreshing, and the acidity is therefore easy to accept.

The combination of tannins and food. Tannin is an acidic substance, which mainly comes from grape skins, grape seeds and oak barrels. It provides the skeleton for wine and is one of the most important indexes to evaluate dry red.

Tannin can remove oil, so you can choose dry red with high tannin content for frying and fat meat. Tannin will make seafood smell outstanding, and heavy tannin will also make seafood have a metallic taste, so steamed seafood (fish, shrimp) and chicken (white meat) should be accompanied by dry white wine, because white wine basically has no tannin.

Tannin itself has a bitter taste, which will make the sweet taste bitter. So when ordering beets, don't choose wine with tannins on it. On the contrary, thick juice or salty dishes will reduce the bitterness of tannins. Tannin will make the spicy taste more prominent, so it is best to eat Sichuan food with dry white or low tannin red wine, such as Bai Ruolai's new wine.

Tannin softens the fiber and makes the meat feel tender, so chewy food, such as beef, is best matched with dry red with high tannin content, such as Cabernet Sauvignon, Syrah, Nebiolo and Sangiovese.