However, first of all, we still need to pay attention to some basic principles of table wine matching: 1, the principle of similar texture, that is, strong wine with strong medium and light medium with light medium, and light wine with light food, while full-bodied wine with rich flavor food; 2, the principle of similar flavor, that is, use food with similar flavor to fine wine, which can more vividly display the flavor that needs to be highlighted; 3, the principle of complementary flavors, that is, mutually promoting flavors will match the perfect taste, such as salty and sweet to highlight the fruity taste, high acid and high fat to reduce greasy.
1, champagne with caviar
Champagne and caviar are frequent guests at parties, and they are also 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, this only increases the complexity of the two flavors, and together 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 fat of salmon, and the form of charcoal roasting can also increase the complexity of taste, which helps to alleviate the possible oak barrel flavor of wine.
3. goat cheese sauvignon blanc
The traditional custom in France is to match the Sansel cheese in the Loire Valley with the 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 fruit and plant 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. It is fruity, easy to drink every year and has a bright 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 complementary table wine collocation. Miskaday is light-bodied, with a mineral taste and salty and wet taste from the Atlantic Ocean, while oysters produced in the Atlantic Ocean have the same mineral taste as 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 hold Babela wine in oak barrels.
7.lobster chardonnay
Chardonnay with rich flavor and rich butter flavor is very suitable for matching with lobster baked with butter with the same rich flavor. 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. As the most widely planted red grape variety in Tuscany, Sangiovese wine has also become the perfect partner for people's daily food pasta with tomato sauce. The two flavors are similar, and the acidity is similar. The slightly greasy oil produced during cooking is also swept away by fresh acid, making it the most intimate table wine combination.
9. Fairy powder with barbecue
Fairy powder barbecue is a typical American collocation, both of which are representatives of rich flavor. Fresh powder Dai is rich in fragrance and fruit, and has a strong flavor similar to barbecue. Although it will be accompanied by sauce, sweet and sour sauce will make the smoky taste of food and the sweet and fruity 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 sweet white wine has charming fruit aroma, high acidity can soften the fatty feeling of foie gras, while the salty sweetness of foie gras highlights the rich fruit flavor of Susu sweet white wine.
1 1, Cabernet Sauvignon steak with black pepper
Black pepper steak is the most classic dish in western food. It is matched with the rich and chewy Cabernet Sauvignon wine, which makes the steak unforgettable and makes the fruit flavor of the wine more prominent and chewy.
12, Riesling with fresh orange stewed duck
Riesling is full of charming fruit aroma and high acidity, and has a moderate body. With fresh orange stewed duck, it highlights the flavor of citrus, removes the fat taste of duck meat, makes the taste silky and powerful, and perfectly interprets the harmonious beauty of food and wine.