the principle of red wine side dishes is that the taste of wine can't cover the taste of food, and the taste of food can't cover the taste of wine. Therefore, light wine is suitable for dishes with light taste; Rich wines are suitable for dishes with rich flavors. The following are detailed suggestions for food matching:

Light red wine is suitable for food matching:

Light seafood, caviar, light cheese, salad, vegetables, melons and fruits, steamed shellfish, steamed tofu, sashimi, oysters, sushi, steamed seafood, boiled shrimp, cheese and light biscuits.

Food suitable for medium-strong red wine:

Roasted duck, roasted goose, lamb chop, sausage, braised fish, Guangdong braised pork, Dongpo pork, Nanjing sauced duck, braised chicken with red wine, roasted pigeon, shrimps and crabs with salt and pepper, air-dried and smoked meat, cowboy chop, fried kidney flower, pork roast with fat, teppanyaki chicken, Chinese cheese and so on.

the above suggestions are the collocation of red wine and food. You can also take one as the leading role and the other as the supporting role. For example, the purpose of a meal is to taste the treasured red wine, so you can mix rich red wine with some light food, so that you can feel the taste of red wine more obviously.