However, first of all, we still need to pay attention to some basic principles of table wine collocation: 1, the principle of similar texture, that is, strong with strong, weak with light, light-bodied wine with light food, and full-bodied wine with rich flavor food; 2, the principle of similar flavor, that is, using food with similar flavor to wine, so that the flavor that needs to be highlighted is more incisive; 3, the principle of complementary flavors, that is, mutually promoting flavors will match the perfect taste, such as salty and sweet to highlight the fruit flavor, high acid and high fat to reduce greasy.
1, champagne with caviar
Champagne and caviar are both frequent guests at parties and the most classic food and wine with complementary flavors. Although the fruity taste of champagne and the salty taste of caviar sometimes seem out of place, it only increases the complexity of the two flavors, and with the seamless light texture and rich flavor, it has become a precious classic of food and wine.
2. Black Pi Nuo with grilled salmon.
Oregon, USA, borders the Pacific Ocean to the west. The ocean here is rich in delicious salmon, while the inland is a paradise for iconic red wine and black Pi Nuo. Both of them belong to medium fragrance type and are good at fine fragrance type. The acidity of Oregon Black Pi Nuo can just dissolve the fatness of salmon, and the form of charcoal roasting can also increase the complexity of the taste, which is helpful to alleviate the possible oak barrel flavor of wine.
3. goat cheese sauvignon blanc
It is a traditional custom in France to match Sansel wine produced in Loire Valley with goat cheese rich in this area. The fresh flavor of Sauvignon Blanc helps to dilute the unpleasant smell of goat cheese, while the bright taste of its wine dissolves the fat taste of cheese, which reflects the complementarity of texture and taste, and also highlights the fruity and botanical flavor of Sauvignon Blanc.
4. rioja paella.
Rioja wine with paella is a local traditional combination, which is as famous as Sansel dry white with goat cheese. There are many kinds of paella, the most classic of which is truffle-flavored rice, which contains all kinds of meat and seafood. Its flavor is extremely complex, and it needs a simple wine to match it in order to highlight its own characteristics. Rioja wine is such a kind of wine, which is fruity, delicious every year and bright in taste. The rich fruit flavor is enough to match truffles and Spanish sausages with the same flavor, while the light body is very suitable for dishes such as shrimp or chicken.
5.oyster meat
This is another example of wine with complementary flavors. Muscadet is light-bodied, with a mineral taste and a salty and wet taste from the Atlantic Ocean, while the oysters produced in the Atlantic Ocean have the same mineral taste with them, giving full play to their respective characteristics.
6. Babela with roasted vegetables.
Babela wine with Italian Piedmont-style roasted vegetables is also a typical regional wine collocation. A large plate of roasted vegetables smells of olive oil. Babela with high acidity can not only dissolve the greasy feeling brought by olive oil, but also highlight the sweet fruit flavor of wine with the smoky taste of roasted vegetables. This dish of roasted vegetables can even be packed with Babela wine in oak barrels.
7.lobster chardonnay
Chardonnay with rich flavor and butter flavor is very suitable for grilled lobster with the same rich butter. In the rich butter aroma, the acidity of Chardonnay enhances the delicacy of lobster and sweeps away the greasy feeling brought by butter.
8. Tomato sauce Sanjay Obis
In Italy, refreshing acidity is the iconic feature of food and wine, and as the most widely planted red grape variety in Tuscany, Sangiovese wine has become the perfect partner for people's daily food tomato sauce pasta. The two tastes are similar, and the acidity is similar. The slightly greasy oil cooked has also been swept away by fresh acid, making it the most intimate combination of table wine.
9. Fairy powder with barbecue
Fairy powder barbecue is a typical American collocation, both of which are representatives of rich flavor. Fresh Daidai is full-bodied, fruity and has a strong flavor similar to barbecue. Although it will be mixed with sauce, sweet and sour sauce will make the smoky taste of food and the sweet fruit taste of wine harmonious.
10, fried wine with foie gras
Xie Su sweet white with French foie gras is a classic French table wine match. Susu's sweet white has charming fruity aroma and high acidity to soften the fatty feeling of foie gras, while the salty sweetness of foie gras highlights Susu's sweet white rich fruity flavor.
1 1, Cabernet Sauvignon with black pepper steak
Black pepper steak is the most classic dish in western food. Paired with mellow and chewy Cabernet Sauvignon wine, it makes the steak memorable, and also makes the fruit taste of the wine more prominent and chewy.
12, Riesling with fresh orange stewed duck
Riesling is full of charming fruity aroma and high acidity, and has a moderate body. With stewed duck with fresh orange, it highlights the citrus flavor, removes the fat flavor of duck meat, makes the taste silky and powerful, and perfectly interprets the harmonious beauty of food and wine.