What foods do red wine go with, and what foods can t be eaten with red wine

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.

Three taboos for drinking red wine:

Don't go with seafood.

In general, red wine with red meat is in line with the rules of gastronomy itself, because the tannins in wine combine with the protein in red meat to make your digestion better"Smooth"。But when red wine is paired with some seafood (such as crab, prawns, etc.), it can wreak havoc on the flavor of the seafood, and the wine itself can even have an obnoxious metallic taste.

Two taboos with vinegar"Drink"

A variety of salads usually don't have an impact on the style of the wine, but if the salad is mixed with vinegar and eaten with red wine, the taste can be greatly reduced. This is where you might as well choose lemonade, as the citric acid in it harmonizes with the character of the wine.

In addition, cheese and wine are naturally the ideal combination, just be careful not to pair spicy cheese with refined wines.

Three taboos"Sea"Drink in large quantities.

Experts believe that drinking red wine should be 50 100 ml each time, and should not exceed 250 ml per day. Professor Dole pointed out that the mortality rate of drinking moderate alcohol is 28% lower than that of people who do not drink alcohol at all, but if it is exceeded, the mortality rate does not decrease but increases. Excessive alcohol consumption is not only an important cause of diseases such as liver cancer and cirrhosis, but also social problems caused by alcoholism.

Drink red wine and avoid eating the following foods:

1. Seafood. Red wine with red meat follows the rules of gastronomy itself, and the tannins in the wine are combined with the protein in the red meat for easy digestion. But when red wine is paired with certain seafood (such as dover oil sole fillet), the high tannins can wreak havoc on the taste of the seafood; Eating with crab can cause gastrointestinal upset.

2. Vinegar A variety of salads usually do not have an impact on the style of the wine, but if vinegar is mixed in it, it will dull the feeling of the mouth, make the wine lose its vitality, and the taste becomes dull and flat.

3. Apples. You can't eat apples when you drink red wine, and there is an old proverb in the wine industry: "Buy wine with apples, sell wine with cheese." "Apples will bring out the imperfections of the wine, while cheese will make the wine feel more delicious.