first, what to eat with red wine

The main principles of red wine side dishes are: neither the taste of wine can cover the taste of food, nor can the taste of food cover the taste of wine. Therefore, light wine is more suitable for dishes with light taste, while rich wine is more suitable for dishes with rich taste.

1. Food suitable for medium-strong red wine

Roasted duck, sausage, roasted goose, lamb chop, cowboy chop, braised fish, fat barbecued pork, Dongpo meat, roasted pigeon with fried kidney, Nanjing sauced duck, braised chicken with red wine, Guangdong braised pork, salted shrimp and crab, air-dried and smoked meat, teppanyaki chicken, Chinese cheese and so on.

2, light red wine is suitable for matching food

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

second, the matching principle of what to drink and eat with red wine

the significance of wine and food matching lies in that they can promote each other's delicacies, or wine enhances the characteristics of food, or food shows the mellow style of wine. In our real life, there are a large number of examples of this kind of mutual promotion of delicious food, strengthening the flavor of delicious food and highlighting the style of delicious food.

color rule:

red wine with red meat and white wine with white meat and seafood are the most basic rules. The so-called red meat includes cattle and sheep and game. Duck meat is also classified as red meat because of its hard meat and heavy taste. The so-called white meat includes fish and chicken; However, one exception is that the aged white champagne, because of its heavy aroma and taste, is the best choice with game.

Flavor rule:

The harmony between the flavor of wine and dishes is also an important consideration. For example, West Point fruit pie is best matched with sweet white wine with fresh fruit flavor. If you want to eat seafood, you need to drink dry white wine with lemon flavor.

Acidity rule:

Foods with high acidity often destroy the taste balance of wine, which is not easy to match, especially those with vinegar, so it is best to match the wine with ordinary wine without characteristics, but dry white wine with high acidity is a good partner of seafood.

Sweetness rule:

It is a general habit to match sweet wine with dessert, so the dessert is mainly matched with expensive and rotten sweet white wine or German ice wine "Wine Business", which is priced in 8 yuan all year round. However, the sweet wine has a rich and round taste, and it is also suitable for matching with thick, smooth and round dishes, such as foie gras or cheese, and it can also be matched with some salty and braised foods with slightly sweet ingredients.

Tannin rule:

Although the unique tannin in red wine will produce a dry feeling in the mouth, it can soften the fiber of meat and make the meat tender, so red wine with heavy tannin can be matched with meat with tough bite.

richness rule:

simple food at home can be matched with ordinary and simple wine. If the taste is exquisite and rich, you might as well use multi-level wine with delicate taste, changeable taste, so that food and wine can set each other off, and more importantly, don't let the importance of the two be unbalanced, so that either side of the wine and the dish can become a supporting role. For example, the general barbecue food tastes closer to the original flavor, so it is ok to choose a simple wine; If it's a complex main course, it's suitable for wine with rich taste after a long time.

Rule of cooking wine:

Wine is sometimes used as a seasoning in cooking. If you meet a dish with cooking wine, you should pay attention to whether cooking wine and table wine are in harmony. Usually, it is best to use the same wine.

before and after the law of order:

just like the order of wine tasting, if a meal is accompanied with a variety of wines, it is best to arrange the light and simple wine in front, so as to get better and better.

3. What are the taboos for drinking red wine

1. Avoid mixing with seafood

Red wine with red meat conforms to the rules of cookery. Tannin in wine is combined with protein in red meat, so that digestion begins almost immediately.

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

white wine with white meat dishes or seafood is also a general 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 breasts.

2. Avoid vinegar

Various salads usually have no influence on the style of wine, but if vinegar is mixed in them, it will passivate the feelings of the mouth, make the wine lose its vitality and make the taste dull and dull.

Lemonade is a good choice, because the citric acid in it can be in harmony with the character of wine.

Cheese and wine are a natural ideal combination. Just be careful not to mix spicy cheese with light wine, and vice versa.

3. There are some difficulties in choosing spicy or fragrant food with wine, but you can find the right partner with spicy or fruity wine.

4. How to drink red wine

1. Observe the cork

After opening the red wine, you should check it visually first. The cork should not be rotten or deformed, and then put the end soaked in wine in front of your nose to smell it. If there is a musty smell, it means that the wine is not well stored and has been broken.

2. Look at the color of the wine

In order to observe correctly, put the glass in front of the white background and tilt the glass slightly outward. Pay attention to whether there are sawdust or impurities, and observe the color of the wine. Brown, broken; Purple, the wine is very young; Dark color in the middle (dark red), brownish yellow on the periphery, good wine.

3. Smell is the smell of wine.

Cover the nose with the mouth of the cup and take a deep breath. High-grade red wine smells very thick, which makes people feel that it is very thick and complicated. It takes a lot of oxygen, and it takes a long time to give off all the fragrance.

4. Then try a

shallow sip, put it in your mouth, and push the wine around your mouth with the tip of your tongue, so that all taste cells can feel it as much as possible-

.

5. Pour wine

All the bottles of high-grade red wine are collected, and some wine labels are an art of painting. In order to avoid the flow of wine label, the correct pouring is to make the label face up.

6. sober up

after opening a bottle of red wine, depending on the type, quality and maturity of the wine, let it stand still for 15 minutes to 1 hour, and let it react chemically with air breathing.

If you have no patience, you can directly pour it into the glass (according to international standards, it should not exceed one-third of the capacity of the glass), or even shake the glass to speed up the chance of the wine contacting with the air.

7. Tasting wine

Good red wine is a work of art. For art, don't drink it, but taste it. Before each tasting, shake the glass, then take a deep breath through your nose, then take a sip, let the wine stay in your mouth for a while, and then swallow it reluctantly.