What foods go well with red wine?

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

2. Light red wine is suitable for food to go withLight 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: Encyclopedia - Red Wine.

The best foods to go with red wine are as follows:

1. Beef and lamb. Both of these foods can usually be paired with red wine. Among them, the full-bodied Australian Shiraz or Australian Cabernet-Shiraz blend is the best choice to pair with it.

Other wines that are also available are Barbera, Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir and Zinfandel.

2. Chicken. Chicken is usually served with white wine. If it's a roast chicken, try pairing it with a white Chardonnay wine; If you're looking for chicken with a rich sauce, try pairing it with an Australian Shiraz or a medium-bodied Cabernet Sauvignon.

3. Fish and seafood. These dishes go well with white wines such as Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc and Gewurztraminer. Grilled fish with firmer meat is best paired with Chardonnay or Semillon wines; Fish stew is best paired with Pinot Noir; Fillets are best paired with Riesling white or Chardonnay wines.

4. Spicy food. Riesling and Gewürztraminer Sweet White are great pairings with spicy foods. The sweetness of these two wines can quickly dilute the spiciness of the food.

Avoid Chardonnay wines, especially those aged in oak barrels and spicy foods, as this can make the wine even more bitter.

5. Game. For game meats such as venison, bison and kangaroo meat, the spicy Sangiovese and Australian Syrah are the best choices.

Wine and dish pairing.

Generally speaking, red wine is more suitable for red meats, cheeses, sauces and bacon products, such as roast lamb with mellow red wine.

Chinese food to pair with red wine: roast duck, roast chicken, roast meat, ham, shiitake mushrooms, soy sauce and smoked food.

Western food to pair with wine: ham, cheese, steak, lamb chops, game, eggs.

Now that we know the correct way to drink and pair red wine, let's take a look at which foods should not be paired with red wine from a health perspective, and what you need to pay attention to when drinking red wine.

The best food to pair with red wine is beef, lamb, salmon, oysters, lobster, etc.

1. Beef. Consumed day in and day out for weeks or even months, chicken breasts appear annoying. Beef is different, hind legs, flanks, loins, and slices of meat are different in taste and texture, and the monotonous chicken breast is indeed not comparable.

Beef is the third most consumed meat in the world, accounting for about 25% of the meat market, behind pork (38%) and poultry (30%), with the United States, Brazil and China being the top three countries in the world for beef consumption.

2. The mutton ruler laughed.

Mutton is divided into goat meat, sheep meat, and wild mutton meat, and in ancient times, mutton was called boiled meat, lamb meat, and lamb meat. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its flavor and maintain its mutton flavor.

3. Salmon.

Salmon (oncorhynchus), also known as salmon, salmon, and sarmon, belongs to the class of bony fishes, salmoniformes, and salmon, mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean. Studies have shown that both tuna and salmon are delicious. There are more than 30 commercially valuable species of salmon, the most common being two species of trout and four species of salmon.

4. Oysters. Oysters (ostreidae) are commonly known as sea oysters, oysters, etc., and belong to the phylum Mollusca. Bivalves, Oysters, and species under the Oyster family are collectively referred to as oysters.

Oysters are the world's largest farmed shellfish and one of the important marine biological resources available to human beings. There are many types of oysters, among which there are about 20 species of commercially valuable oysters, and the oyster species that can be eaten by humans are usually from the genera Oysters (Ostrea) and Giant Oysters (Crossostrea).

5. Lobster. Lobster (scientific name: palinuridae) is a common name for a species in the family Lobsteridae of the Molluscausta phylum Arthropodae.

It is also known as prawns, dragon head shrimp, shrimp kui, sea shrimp, etc. It has a coarse cephalothorax, a hard shell, colorful colors, a short abdomen, a body length of generally between 20 and 40 centimeters, weighs about kilograms, and is partially chelae-free, and the abdominal limbs can evolve into chelae. The heaviest can reach more than 5 kilograms, and is known as the lobster goby.