Adding Sprite or soda to wine destroys the original pure fruit flavor of the wine on the one hand, and on the other hand, it also affects the nutrition and efficacy of the wine due to the addition of a large amount of sugar and gas. Wine is a liquor made from grapes as raw material, and is the world's higher production of wine. Wines are mainly red wines and dry white wines. Red wine is the original wine made from red or purplish-red grapes by the method of mixed skin fermentation. The wine is bright ruby red in color, fruity, pleasantly fragrant, moderately sweet and sour, and rich in nutrients. Dry white wine is generally used as a table wine. It contains organic alcohol, vitamins and a variety of amino acids, and has the effect of tonifying blood, strengthening the body and softening blood vessels. It is characterized by pleasant fruity fragrance, elegant wine aroma and harmonious taste. Most red wines are suitable for drinking at a lower room temperature. If the temperature is too low, you can hold the glass in your hand and use your body heat to warm the wine. Traditionally, dishes that go well with red wines are beef, certain cheeses, semolina tossed with red sauce, and poultry. Non-sparkling pink wines are also part of the red wine family. They are served chilled. Pair them with entrees that are light in flavor, such as fish, veal, chicken, and fruit. To enjoy a good vintage red wine to its fullest extent, it is important to carefully follow its slightly more complicated serving procedure: one or two days before serving, take the wine out of the cellar or wine closet, transfer it in the gentlest way to a straw basket and keep the bottle in a semi-horizontal position - a little more than when hiding it. -15 or 20 degrees higher than when the wine was hidden. Then let it rest for at least a day to allow the sediment to settle to the bottom of the bottle. If you don't have a dedicated cellar, the wine must be purchased a day or two before and prepared following the same procedure. The best time to uncork the wine is about an hour before serving. This hour after uncorking is the "breathing period" of the agar in the bottle, which allows it to dissipate any musty or strange odors that it may have absorbed during its storage in the cellar. In order to let the guests know the condition of the wine, the bottle must be placed in a basket and the label must not be removed. Be very careful when pouring the wine, otherwise the wine may "backflow" from the spout to the bottom of the bottle or even froth, stirring up the sediment at the bottom of the bottle. Finally, the bottle should obviously not be emptied, but left about an inch deep, as it will have already become cloudy from sedimentation. Even unopened wines are improperly stored simply in a wine cooler. The proper method of storage is lying down or inverted. The main reason for this is to prevent the cork from drying out too much and oxidizing the wine when it gets airy, causing changes in taste. The principle of matching wines and dishes is that the style of the wine and the dish should not overpower or overshadow the other: one should not be paired with seafood. Red wine with red meat conforms to the rules of cookery itself, the tannins in the wine combining with the proteins in the red meat to make digestion begin almost immediately. Although fresh salmon, swordfish or tuna can go well with light-bodied red wines due to their rich natural oils, when red wines are paired with certain seafood, such as fillets of sole in Dover oil, the high tannin content can seriously spoil the flavor of the seafood, and the wine itself may even take on a nasty metallic taste. White wines with white meat dishes or seafood are also generally good suggestions. The flavors of some white wines may be overshadowed by beef or lamb, but they can be taken to the next level by accompanying slabs of fish, shrimp, lobster, or grilled chicken breasts. Vinegar with salads of all kinds doesn't usually have an effect on the style of a wine, but if it's tossed with vinegar, it can dull the sensations in the mouth, making the wine lose its vibrancy and the flavors become stagnant and bland. Lemonade is a good choice because the citric acid in it harmonizes with the character of the wine. Cheese and wine are born with the ideal combination, just be careful not to match the spicy cheese with the volume of light wine, and vice versa. Third, spicy food with wine have to pick spicy or aromatic food with wine may be difficult, but with spicy or fruity wines, can be considered to find the right partner. Chocolate can sometimes have a negative effect on the flavor of wine, and some people claim to have success with aged Cabernet Sauvignon wines. Banfi Bacchetto d'Aqui is a delightful wine that pairs well with chocolate, especially dark chocolate. This Italian wine is fruity and crisp, with just the right amount of natural acidity to balance the richness and sweetness of the chocolate, while keeping your mouth pleasantly fresh and clean.