Red wine with red meat and white wine with white meat are the basic principles of wine side dishes. So what are the taboos about the combination of wine and food?
First, avoid interaction with some seafood.
Red wine with red meat conforms to the law of cooking itself. Tannin in red wine and protein in red meat combine to make digestion begin almost immediately. Although fresh salmon, swordfish or tuna are rich in natural oils and can be well matched with reddish 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 it will be pushed to a very high level if it is accompanied by plate fish, shrimp, lobster or roast chicken breast.
Second, avoid jealousy.
Salad usually does not affect the style of wine, but if vinegar is mixed into it, it will passivate the taste, make the wine lose its vitality and make the taste 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 an ideal combination of nature, just be careful not to mix spicy cheese with light wine, and vice versa.
Third, there is a selection of spicy food and wine.
It may be difficult to match spicy or fragrant food with wine, but you can find a suitable partner with spicy or fruity wine.
Chocolate sometimes adversely affects the taste of wine, and some people claim that it can be successful with aged Cabernet Sauvignon. L 'Aquila wine from Banfeiba, Cetto, has a very pleasant effect with chocolate, especially dark chocolate. This Italian wine tastes delicate and crisp, and the right natural acidity is enough to balance the richness and sweetness of chocolate, while keeping your mouth comfortable, fresh and clean.
(More information comes from "French Wine" wine website)