Red wine with dishes:

1. Food suitable for light red wine: light seafood, caviar, light cheese, salad, vegetables, fruits, steamed shellfish, steamed Tofu, sashimi, oysters, sushi, steamed seafood, boiled shrimp, cheese, light biscuits, etc.

2. Food suitable for pairing with medium-strength red wine: roast duck, roast goose, lamb chop, sausage, braised fish, Cantonese pork belly, Dongpo pork, Nanjing sauce duck, red wine braised chicken, roast breast Pigeon, salt and pepper shrimp and crab, air-dried and smoked meats, cowboy steak, fried kidney, fatty barbecued pork, teppanyaki chicken, medium cheese, etc.

The above are suggestions for pairing red wine and food without affecting each other. You can also think of one as the protagonist and one as the supporting role. For example, the purpose of a certain meal is to taste the treasured red wine. You can pair the rich red wine with some light food, so that you can feel the taste of the red wine more clearly.

Extended information:

Taboos for pairing red wine:

1. Avoid mixing with seafood: red wine and red meat are in line with the rules of cooking itself. Tannins combine with the proteins in red meat, causing digestion to begin almost immediately.

Although fresh salmon, swordfish or tuna pair well with light-bodied red wine due to their rich natural oils, red wine does not pair well with certain seafood, such as: For sole fillets, the high content of tannins will seriously damage the taste of the seafood, and the wine itself will even have an unpleasant metallic taste.

White wine is also a good general suggestion to pair with white meat dishes or seafood. The flavors of some white wines may be overshadowed by beef or lamb, but they take the flavor to new heights when paired with slab fish, shrimp, lobster or grilled chicken breast.

2. Avoid vinegar. Various salads usually do not have an impact on the style of the wine. However, if vinegar is mixed with it, it will blunt the experience of the mouth, make the wine lose its vitality, and the taste becomes dull. dull.

Lemonade is a good choice because the citric acid in it harmonizes with the character of the wine. Cheese and wine are a natural pairing, just be careful not to pair spicy cheese with light wine or vice versa.