As far as catering is concerned, dry red is not sweet, and the acidity is more lively. When it is paired with meat, the greasy effect is better. Without sweetness, it's easier to match meals, because most of our China dishes are salty, spicy, fragrant and so on. The higher the sweetness, the more likely it is to conflict with these flavors, and the more likely it is to step on thunder. In terms of taste, dry red is not sweet, which is more suitable for most China stomachs and most women's tastes.

From the taste, dry red is not sweet, and there is basically no residual sugar to balance the acidity, so the acidity is relatively prominent. It is not a novice-friendly wine. If you are new to red wine, choose a sweeter red wine, and the probability of stepping on thunder is lower. However, after you have drunk a lot of red wine, you will probably prefer dry red to sweet red. So it's better to drink dry red.

How to store red wine?

1, ventilation: red wine actually has a certain adsorption function like a sponge, and they will suck all the surrounding flavors into the bottle. Therefore, it is best to keep the environment ventilated for a long time, rather than the airtight environment, which will make the taste of wine change a little. It is suggested that it must be stored away from light, so as not to affect the quality of wine.

2. Constant temperature and humidity: It is best to keep the place where red wine is stored at about 13 degrees, and the gap between the front and the back should not exceed two degrees, otherwise it is easy to destroy the wine body. At the same time, under the action of thermal expansion and cold contraction, it will also affect the cork, thus causing the leakage of wine. Therefore, constant temperature is the best preservation method, which will not make the temperature difference too big and will not have any impact on red wine.