Ordering red wine in a western restaurant pays attention to the collocation of red wine with side dishes.

there are many choices of bordeaux wines. The combination of wine and food comes from a system of western food. From the first dish to dessert, each dish has its own appearance time, and each appearance time can be paired with a bottle of wine.

Bordeaux has more cheap and simple wines, besides the common dry red wine, there are also white wine and peach red wine, and Sudai region is also the best producing area of expensive, rotten, sweet and white in France, which is a must for dessert.

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Wine is best not to go with spicy dishes. Gourmets have tried to use dry white with fried bun, because the meat stuffing of fried bun is a simple taste of meat, which may be a little salty and easy to match with dry white acid. The collocation rule of Chinese food and wine is to try to start with some foods with light taste, and not to find foods with too complicated taste, which makes it easier to find the beauty of mixing.

The pink wine of Bordeaux Oak Manor belongs to a new school. Its biggest feature is purity and purity, and the taste of cherry is obvious. The interesting thing is that it is used to match Chinese cabbage fried dumplings. Although the jiaozi is a little thick, the acidity of the wine body is reduced at the same time, and the sweetness of the aftertaste is slightly stimulated, which can be regarded as an interesting collocation attempt.

spicy food is not easy to match, because if the tannins of wine are too strong, it is easy to cover up the fragrance of the food itself, while if the wine is too weak, it is out of balance.

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