Question 2: What is a good drink with red wine? 15 points 1. red wine + mineral water: suitable for men. It looks like the wine is still red, end up the amount is enough to scare people, but in fact the alcohol has been reduced a lot.
2. Red wine + Sprite or Coke: this is for both men and women, sweet and very refreshing, and even a child factory can come on a little.
3. Red wine + plums: this is more suitable for girls. A little bit of sweet and sour flavor can make the taste of red wine become more long. In addition, you can add ice or fresh lemon, fresh cucumber slices.
Question 3: What is the best food to drink red wine with? Red wine with red meat, including Chinese food with soy sauce
White wine with seafood and white meat
Wine and Chinese food
Wine category Examples of dishes
Red wine Sichuan cuisine, roast duck, roast meat, roast chicken, mushrooms, ham, smoked food
White wine fried snacks, seafood, steamed
Champagne wine is the best choice.
Champagne Dim sum, shark fins
Pairing wines with Western cuisine
Wine types Examples of dishes
Red wines Cheese, ham, eggs, beef and lamb chops, poultry, animals, game, offal
White wines Salads, cheeses, chocolates, foie gras, seafood, escargot
Champagne Tea, pudding, turkey
1) Wine should not overpower the food. It is always said that "wine goes with food", but never heard of "food goes with wine". Therefore, the flavor of the wine should not overpower the flavor of the dish. Put a mouthful of food in the mouth, and then drink a mouthful of wine, if you do not feel the flavor of the food, then the choice of wine needs to be reconsidered. The key to wine and food is that they should complement each other.2) Do not force the combination of irreconcilable elements, such as hard red wine with fish is very inappropriate, light and subtle red and white wines with Szechuan chili peppers or cilantro fried beef is also very lame. But finding a way to complement each other, such as dry, coarse-fiber chicken slices with a round, rich white wine, and throat-punching, slightly spicy dishes with a rich, full-bodied rosé are all great pairings.
I once brought a rosé from Provence to South Beauty and found that it was a perfect match, complementing the spicy dishes.
The following may be a bit obscure. But I'm sure you'll have more and more fun learning about Chinese food and wine pairing in this way.
To combine wine and Chinese food effectively, you need to understand the characteristics of each of them.
Before matching the dishes, we have to identify the various components and different characteristics of the wines.
Alcohol is the carrier of most of the flavors; brings heat and body; enhances sweetness; and reduces acidity and bitterness.
The astringent flavor is caused by the tannins contained in the grapes, which dry out the mouth and gums, but is an essential component of the three-dimensionality and structure. It makes the palate dry and rough and is the most important criterion for building the skeleton of the wine. If the astringency is too strong, there is a persistent unpleasant sensation. The right amount of astringency adds acidity and balances the sweetness.
Sweetness Sugar is a pleasant sensation in wine, coming from the metabolism of the yeast or residual sugar and remaining in the wine to complete the fermentation. It gives a "thick", "soft" and "round" structure in the mouth; it enhances the alcoholic heat; it reduces bitterness, envelops astringency and neutralizes freshness.
The acidity comes from the grapes and is a *** sensation that is necessary to give dimension to the wine. The acidity helps to produce saliva, which ensures the quality of the wine. It provides vitality and enhances the three-dimensionality and freshness of the wine; if it is too strong, it can be "corrosive"; if it is not sufficiently acidic, it can be "bland"; it enhances the structure and integrity of the wine, increases the astringency, and neutralizes the roundness of the excess alcohol.
Aroma The extent depends on the breadth and depth of the multiple flavors that cross-complement each other and make the wine powerful. It makes the wine rich and full-bodied; it leaves a long-lasting flavor in the mouth and reduces acidity and astringency.
The characteristics of different foods determine a balanced match between the dish and the wine.
Color The color of a dish can be more or less appetizing; a light color indicates sweetness and good melting of the flavors; a dark color indicates a strong and intense flavor.
Temperature The temperature of the dish determines the temperature of the wine. The tactile perception of temperature is independent of the taste, but temperature is involved in the balance of flavors in the mouth, so the temperature of the dish and the wine should be respected; low temperatures numb the senses and too high temperatures can burn the senses taste buds.
Texture The texture of the dish is another key criterion for the harmonization of food and wine. Fiber meat and boiled fish require different wines to match; the degree of rawness of the food is also very important to the coordination of matching, raw fish and fried meat need to be matched with different wines.
Greasiness Greasiness is the best ingredient for preserving flavor, and dishes that are heavy in oil and water are more flavorful; fatty meats preserve flavor longer; greasy soups or toppings play the same role.
Fragrance degree Ingredients have their own degree of flavor, some light and tasteless, some aroma; whether the soup is produced by the processing of the dish (poured on the dish), or to enhance the sense of aroma and do another (placed on the side of the dish), if its degree of flavor is stronger than the main ingredient, the soup aroma to determine the match with the wine.
The characteristics of the dishes are different, and the wines that go with them are naturally different. Usually the texture, aroma and greasiness of the dish are most important, followed by color and temperature. Foods with thick fibers should be paired with rounded wines, while ...... >>
Question 4: How to drink red wine is the best drink Pay attention to the temperature If it is the old world wine in the drink when the wine is generally to be placed in the winemaker for a period of time time to the taste will be very good
Question 5: Wine and what to mix together the best drink Add Coke Sprite are ***, including Chivas with green tea. Drinking grapes on the temperature requirements are very high, different wines have different drinking temperatures, which is why some people use their hands to hold the bottom of the cup of a tall glass to drink, is to not let the temperature of the hand to destroy the taste of wine. Whiskey is just better when it's drunk dry, the most you can do is add some ice.
Question 6: What is the best drink to add to red wine? 1. Red wine + mineral water: suitable for men. It looks like the wine is still red, the end up the amount is enough to scare people, but in fact the alcohol has been reduced a lot. 2. red wine + Sprite or Coke: this is men and women eat, sweet and very refreshing, and even small children can come on a little bit. 3. red wine + plums: this is more suitable for girls. A little bit of sweet and sour flavor, can make the taste of red wine become more long. In addition, you can add ice or fresh lemon, fresh cucumber slices.
Red wine poured out of the wreckage quickly oxidized, so add carbonation is better, the best is to add the drink does not have a very strong taste and color. Sprite is a good choice
Question 7: red wine can add what to drink together, taste better In general, dry red can add ice, ice red or soft red is best to not mix anything, the most mellow taste.
Question 8: dry red wine with what to drink in dry red wine with carbonated beverages, will break the ring of the original pure flavor of wine, due to the addition of a large number of sugar and vapor, the nutrition and efficacy of wine will also be affected. The addition of ice dilutes the wine, making it unsuitable for consumers with excessive stomach acid or ulcers. The correct way to drink wine is to drink it without any added substances. 1.. No need to chill. General dry red wine at room temperature (20 ℃ or so) to drink, no need to chill, the best in the open after pouring into the wine glass for a while, to be wine breathing air and then drink; dry white grapes are chilled (8 ~ 12 ℃) and then drink the better taste. 2. There are "rules" for storage. Generally speaking, wine should be consumed immediately after opening, and if you can't finish it at one time, you can replace the remaining wine with a small bottle or put it in the refrigerator, but it should not be more than a week. Even for unopened wines, there are rules for storage. The correct way to store wine is lying down or upside down. This is mainly to prevent the cork from over-drying and oxidizing the wine after airing out, and at the same time, the cork flavor will enter the wine, resulting in quality changes; or the cork will lose water excessively, and it will be easy to break when opening.
Question 9: red wine to what drink better drink you add Sprite is good! But don't add too much. Only have that red wine flavor! Sprite is also best to be frozen.
Question 10: dry red wine how to drink good? What is the best brand? Wine + Sprite
For popular drinking methods, such as wine with Sprite is now the method chosen by most people, many people believe that when drinking wine, adding carbonated drinks can dilute the degree of alcohol.
Mr. Zhang, a nutritionist, analyzed that, in fact, adding carbonated beverages to wine will cause the original pure flavor of wine to be damaged due to the addition of a large amount of sugar and vapor, and the nutritional and efficacy of wine will also be affected. It is also best not to add ice cubes when drinking wine, as the wine will be diluted by the addition of ice cubes, which is not suitable for people with excessive stomach acid or ulcers to drink. So it's best not to add any other substances to the wine when drinking it.
Distilled Spirits + Juice
Distilled spirits that contain grapes are also called spirits. For the classic distilled spirits with fruit juice drinking method, such as Gordon's Gin with tonic water, mixing out of the wine has a very fragrant juniper berry flavor, after drinking a very excited feeling, lips and teeth; or French gourd green mint wine with coffee mixing out of the wine, can refresh, make the breath fresh, there is a feeling of ice cold, if you drink a single drink of coffee, drink two cups of it will be tired of, but after the mixing, drink it four or five cups won't get tired of it. So in the bar, many friends like to drink this way, is this good? Listen to what the experts say. Wine + Fruit Nowadays, there is a popular way to drink wine among young people, which is to use fruits to match with wine and mix various different flavors. For example, with the green apple and red wine with fruit wine, taste calm, green apple acid and some of the sweetness of red wine, do not feel greasy; with oranges and white wine with fruit wine, there is a light orange flavor, the wine texture is rich and smooth in the mouth; with blueberries and white wine with fruit wine, there is a light blue, can calm your irritability, in the hot summer is the majority of the girls more like it; with green tea or black tea and white wine with wine, the wine, the wine, the wine and the wine, the wine and the wine. White wine blended wine, sweeter flavor, wine flavor is not strong, suitable for friends who are not very good at drinking ......, who can go with the heart to blend their own fruit wines, slowly tasting, tasting out of the alternative culture of wine, tasting a new era of health, tasting fashion, tasting romantic ... ...