What kind of food should be served with red wine? What kind of food should be accompanied by white w

Pairings The choice of wine to pair with a certain menu depends on many factors such as the wine in the cellar, regional traditions, personal tastes, etc., in any case, the red wine that should not be drunk in a single meal.

The order in which red wines are drunk affects the tasting of their quality. In order to reduce the interference of the first wine tasting to the later wine, it is best to arrange the order of wine tasting, so that the lighter wine is placed in the front, and the slightly heavier and sweeter wine is left in the back as much as possible. So usually white wines will precede red wines, sweet wines will come after dry wines, new wines will come before old wines, and high-alcohol wines will come after low-alcohol wines.

In foreign countries, there are aperitifs, table wines, and after-dinner wines, and aperitif wine can prepare some appetizing vermouths and cocktails; The table wine should vary from dish to dish, generally using dry red or dry white wine and champagne. After-dinner drinks include dessert wines, brandy and whiskey.

The wine pairings with the dishes are quite particular: sweet white wine with goose sauce; Dry white and semi-dry white wine with fish, seafood and white meat chicken and poultry, etc.; Red wine with red meat beef, lamb, etc. It can also be simplified to "white wine with white meat, red wine with red meat".

This is because the "acidity" in white wine increases the refreshing activity of the palate and, in the case of seafood, has a deodorizing effect. The "tannins" in red wine soften the fibers and make the meat feel more tender. In this way, the dish and the wine complement each other, which not only appreciates the unique taste of the dish, but also highlights the flavor of the sake.

Of course, it is also possible to use one's imagination to create new pairings, and unusual combinations can sometimes be attractive, especially when pairing French wines with dishes from other countries, China and Japan.

Generally speaking, eat meat with red wine, and eat seafood with white wine.

1. Red wine: Red wine is a type of wine, and does not necessarily refer to red wine. The composition of red wine is quite simple, it is a fruit wine made by natural fermentation, and the most important thing is grape juice, and there are many ways to classify wine.

In terms of the color of the finished product, it can be divided into three categories: red wine, white wine and pink wine. Among them, red wine can be subdivided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine, and white wine can be subdivided into dry white wine, semi-dry white wine, semi-sweet white wine and sweet white wine. Pink wine is also called rosé wine and rosé wine.

The bayberry made is called bayberry red wine.

2. The most suitable food to accompany red wine:

1. Light white wine, with light Cantonese food, salad, light chicken, steamed fish, shrimp, crab, oysters, etc.

2. Full-bodied, medium-bodied white wine, paired with selected shark fin, stewed lamb, beef, Shanghai cuisine and slightly heavier Cantonese seafood.

3. Light and fruity red wine, medium body, paired with Shanghai cuisine, ham, sweet and sour pork ribs, roast chicken, etc.

4. Rich and rich red wine, paired with Peking duck, Western steak, roast suckling pig, minced pasta or some barbecue dishes with strong flavor.

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.

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.

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.