1 Suitable food for light red wine: light seafood, caviar, light cheese, salad, vegetables, fruits, steamed shellfish, steamed tofu, sashimi, oysters, sushi, steamed seafood, boiled shrimp, cheese, light biscuits, etc.

2. Foods suitable for medium-strong red wine: roast duck, roast goose, lamb chop, sausage, braised fish, Guangdong braised pork, Dongpo meat, Nanjing sauced duck, braised chicken in red wine, roasted pigeon, shrimp and crab with salt and pepper, air-dried bacon, cowboy steak, fried kidney flower, fat barbecued pork, teppanyaki chicken and Chinese cheese.

The above are suggestions for matching red wine with food, which do not affect each other. You can also play a leading role and a supporting role. For example, the purpose of eating 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.

Extended data:

Red wine collocation taboo:

1, avoid interaction with seafood: red wine with red meat conforms to the rules of cooking itself, and the combination of tannins in wine and protein in red meat makes digestion start almost immediately.

Although fresh salmon, swordfish or tuna are rich in natural oils and can be well matched with light red wine, when red wine is matched with some seafood (such as Dover sole fillets), high content of tannins will seriously damage the taste of seafood, and the wine itself may even have an unpleasant metallic taste.

White wine with white meat dishes or seafood is also a good suggestion. The taste of some white wines may be masked by beef or mutton, but they will push the taste to a very high level if they are accompanied by plate fish, shrimp, lobster or roast chicken breast.

2. Avoiding the combination of vinegar and various salads usually does not affect the style of wine, but if vinegar is mixed, it will passivate the feelings of the mouth, make the wine lose its vitality and make the taste dull and boring.

Lemonade is a good choice, because the citric acid in it can be coordinated with the characteristics of wine. Cheese and wine are an ideal combination of nature, just be careful not to mix spicy cheese with light wine, and vice versa.