What is the best dish to go with red wine?

Personally, I think... It's better to drink red wine or drink it pure. In that way, you can drink the taste and feeling of it、、It's not in vain、、 The good intentions of the brewer、、And。

I always think that wine and red wine are based on feelings. I felt it. The artistic conception is there.

That glass of wine. is the most alignment. The most mellow.

That's what it's called a product. Belch.. In particular, high-grade sake should be cherished.

Mixed with something else. It doesn't feel right.、、Uh.。。 If you're for...

Usually drink and play、、Uh.。。 It doesn't hurt either. It's easier to get drunk.

But if you drink well (red wine is fine), it's nothing. Recommend you some methods to it、、 1Serve with iced red and green tea drinks, and drink slowly and quickly 2

Sprite is also OK, with an alcohol content of 3It's also good to add ice cubes, so it's more refreshing 4I tried.

Red wine and latte. The taste is special. Veyron oak barrels with Sprite are good Rose wine, good for adding ice cubes In summer, cold red wine is good:

Fill half a bucket of ice cubes in an ice bucket, add a little boiling water to melt the ice cubes, put the unopened bottle of red wine into the ice bucket, and then take out the open bottle after 10 minutes on ice You can also buy some rum syrup and other cocktails for your own pair.

Western Food: If you want to eat seafood, switch to white wine.

sweet white red wine with foie gras; dry white and semi-dry white red wine with fish, seafood and white meat; Red wine with red meat. It can also be simplified to "white wine (white wine) with white meat, red wine with red meat". This is because the "acidity" in white and red wine increases the refreshing activity of the taste 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.

The most famous way to say it is:"Red wine with red meat, white wine with white meat"Red wine is most suitable for beef, lamb and pork (lightly roasted, white cut, plate chops, and bacon); Poultry meat such as chicken is also available.

If your wine is strong and fruity, it can also be accompanied by mousse desserts, animal liver, and spicy food.

If your wine is thin and tasteful, it can also be served with salads (in the order that suits: ham salad - garden salad - fruit salad - egg salad - seafood salad), butter desserts, pesto bread, cheese

Red wine should avoid white meat (shrimp, crab, fish), mustard, curry, rich soy products, milk, coffee. The side dishes of heavy red wine and the side dishes of light red wine are mutually avoided.

Red wine side dishes: 1. Light red wine suitable for food: light seafood, caviar, light cheese, salad, vegetables, melons and fruits, steamed shellfish, steamed tofu, sashimi, oysters, sushi, steamed seafood, boiled shrimp, cheese, light biscuits, etc.

2. Foods suitable for medium and strong red wine: roast duck, roast goose, lamb chop, sausage, braised fish, Guangdong button meat, Dongpo meat, Nanjing sauce duck, red wine stewed chicken, roast pigeon, salt and pepper shrimp and crabs, air-dried and smoked meat, cowboy steak, fried kidney flower, fat barbecued pork, teppanyaki chicken, medium cheese, etc.

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