Homemade wine goes well with what food

Seafood. Red wine has a high content of tannins, which can make seafood lose its umami flavor and produce a metallic taste that causes oral discomfort. Therefore, seafood should not be eaten with red wine.

Liver. If red wine is eaten with pork liver, the polyphenols in red wine will affect the body's absorption of iron in pig liver and reduce the nutritional value of pork liver.

Agaric. The iron content in fungus is very high, and the polyphenols in red wine will reduce the body's absorption of iron in fungus and affect the nutritional value of fungus.

Spicy food. Spicy foods are best not eaten with red wine, as spicy flavors can mask the aroma of red wine. If you want to eat together, it is best to choose a red wine with a strong aroma.

Vinegar. It is best not to eat cold dishes or salads accompanied by vinegar when drinking red wine, because the sour taste of vinegar will make red wine taste worse. The sour taste of lemon is in harmony with red wine, and lemonade can be used instead of vinegar to not affect the quality of red wine, and it can be eaten together.

Tea. The alcohol in red wine enters the body and decomposes into acetaldehyde, and the theophylline in leaf tea has a diuretic effect, which will accelerate the excretion of acetaldehyde from the kidneys, although it has the effect of relieving hangover, but it increases the burden on the kidneys.

Coffee. Coffee is not to be drunk with red wine. Because both red wine and coffee have the effect of promoting heartbeat and blood circulation, drinking them together will increase the workload of the heart and be detrimental to health.

Leek. You can't eat leeks when you drink red wine, because red wine and leeks have the effect of invigorating blood and removing blood stasis, and eating them together will cause symptoms such as fire and rapid heartbeat. Leeks can be eaten 2-3 hours after drinking red wine.

Milk. Dairy products are rich in protein, and the acids in red wine can denature the protein and reduce the nutritional value of milk. It is best to drink more than 1 hour between the two.

Drugs. You can't take medicine with red wine. The alcohol in red wine breaks down the components of the drug, so it is best to take the medicine 1 hour after drinking red wine.

However, cephalosporin anti-inflammatory drugs can control alcohol metabolism in the body and aggravate the drunken reaction. You should not drink red wine while taking cephalosporin or within a week of stopping the drug.

1. Medium-strong red wine suitable for food pairing:Roast duck, sausage, roast goose, lamb chop, cowboy steak, braised fish, fat barbecued pork, Dongpo meat, fried kidney flower Hao Nian roast pigeon, Nanjing sauce duck, red wine stewed chicken, Guangdong button meat, salt and pepper shrimp and crabs, teppanyaki roast chicken, Chinese cheese, etc.

2. Light red wine is suitable for food disturbance fools:Light seafood, light cheese, salad, vegetables, melons and fruits, steamed tofu, sashimi, oysters, sushi, steamed shellfish, steamed seafood, boiled shrimp, light biscuits, etc. Of course, if you want to taste the treasured red wine, you can also use the rich red wine with some light food, so that you can taste the taste of the red wine more obviously, according to your own preference.

Related Notes:

It can be served with beef, sheep, pork, chicken and other foods when drinking red wine.

If you choose a lighter red wine, the food should also be relatively light.

Such as light seafood, caviar, light cheese, salad, vegetables, melons and fruits, steamed shellfish, steamed tofu, sashimi, oysters, sushi, boiled shrimp, cheese, light biscuits, etc.

Conversely, if you prefer a heavier red wine.

It can be served with roast duck, roast goose, lamb chop, sausage, braised fish, Cantonese button pork, Dongpo meat, roast pigeon, salt and pepper shrimp and crabs, air-dried and smoked meat, cowboy steak, teppanyaki roast chicken, etc.

The above content reference: Baiyou Li Sleepiness Encyclopedia - Red Wine.

The pairing of wine with food depends on what type of wine you drink or what kind of food you eat. Here are some basic catering principles:

1.The Effect of Food on Wine》The Effect of Wine on Food.

2.There is a dish first, look at the wine side dishes, and the hungry sales have the wine first, and order the food with wine.

The specific catering tips are as follows:

1.The taste is similar.

Thick with thick, light with light (such as heavy Cabernet Sauvignon with beef and mutton, smoked meat) sour with sour, sweet with sweet (such as acidity with high Sauvignon Blanc with sea fish and lemon juice) 2Complementary flavors.

Sour, bitter, alcoholic wine with greasy food (e.g. champagne, MCC with cheese cream cake) sweet with salty, e.g. (sweet wine with salty blue cheese) 3Red with red, white with white.

Red wine with red meats, including soy sauce in Chinese food.

White wine with seafood and white meat.

4.There is a difference between China and the West.

Chinese food: red wine: Sichuan cuisine, sausages, roast duck, barbecued pork, roast chicken, shiitake mushrooms, ham, smoked sauce.

White wine: fried pastries, seafood, steamed wine.

Sparkling wine: pastries, shark fins.

Fortified wines: game, pastries.

Western food: red wine: cheese, ham, eggs, beef and lamb chops, poultry, animals, game, offal.

White wine: salad, cheese, chocolate, foie gras, seafood, snails.

Sparkling wine: refreshments, pudding, turkey.

Fortified wines: desserts, cheeses.