Sweet white wine with foie gras; Dry white and semi-dry white wine with fish, seafood and white meat; Red wine with red meat. It can also be simplified as "white wine with white meat, red wine with red meat". This is because the "acid" in liquor can increase the refreshing activity of taste, and as far as seafood is concerned, it has the effect of removing fishy smell.

"Tannin" in red wine can soften the fiber and make the meat feel tender. In this way, the food and wine complement each other, which not only appreciates the unique taste of the food but also highlights the flavor of the wine.

Extended data

Notes on wine tasting

Control the temperature of red wine. Traditionally, the temperature of drinking red wine is cool room temperature, ranging from 18 ~ 2 1℃ (white wine is between 9 ~ 12℃). At this temperature, the red wine of each year is at its best.

A bottle of chilled red wine has more obvious tannin characteristics than red wine at room temperature, so it tastes astringent. The situation of liquor is just the opposite, in order to highlight freshness and acidity, so it is suitable for drinking after being chilled. The correct way to drink is to hold the column of the goblet with your fingers instead of holding the cup with your hands, otherwise the temperature difference of the wine will affect the coordination of the wine.

People's Daily Online-Red wine is good, but excessive drinking is also harmful.

Baidu encyclopedia-red wine