People who drink wine usually also love food. As alcoholics, we want to be accompanied by fine wine no matter what we eat, even if it is extensive and profound Chinese cuisine! Chinese cuisine has a wide range of cuisines and many changes. How to capture the characteristics of the food and choose the right wine? Here are 10 tips for mixing and matching.
Spicy hotpot : Because of its strong taste and salty seasoning, avoid red wines with strong tannins . Asti (Asti) and spicy hot pot can be said to be a perfect match; because the excitement of the bubbles harmonizes with the taste of spicy hot pot, and it is full of fruity aroma, it tastes sweet and can relieve the spiciness. It is a quick match.
Lu Pork Rice : Lu Pork Rice is sweet and salty, with a lot of seasonings mixed in the aroma. You can use Grenache (Grenache) to perfectly blend the meat. It has the aroma of black pepper and licorice, thick and plump The sweet ripe berry flavor makes the Lu Rou Rice have distinct layers, and you’ll end up eating an extra bowl if you’re not careful.
Roast Duck : Roast duck with crispy and plump skin is paired with Cabernet Sauvignon from Bordeaux. The fat and tannins offset each other. The combination of the two can reduce the astringency of the wine and highlight the layered flavor of the roast duck!
Goose meat : The plump and tender meat is combined with the fruity Merlot (Merlot). The moderate tannins can remove the greasiness in the mouth, and the sweet taste can control the game flavor of the goose meat and bring out its sweetness.
Steamed dumplings : The sweet and plump taste is combined with the semi-sweet aromatic type: Medium-sweet Moscato or late-harvest Riesling sweet white wine (Riesling spatlese). The fragrance is light and elegant without overpowering the host. .
Hong Kong-style dim sum : Generally speaking, the emphasis is on the original flavor of the ingredients, and the seasoning is light! It goes very well with the light-flavored Chardonnay or Sauvignon Blanc.
Braised pork belly : Sangiovese ( Sangiovese) is a native grape variety in Italy. It has a strong body, high acidity, and sufficient astringency. It complements the sticky braised pork belly and has a first-class anti-greasy effect. The two are a perfect match.
Braised food : Beaujolais Nouveau, which is not too astringent, not too sour and smooth in the mouth, is a characteristic of the grape variety Gamay. It is most suitable to be paired with a moderately flavored braised food. The soft body of the wine helps neutralize your taste and prevents you from feeling salty. If you are not careful, the more you eat, the more your mouth will be rinsed.
Beef Noodles : Using Cabernet Sauvignon with braise can bring out the freshness and sweetness of beef soup; using Riesling with clear stew will not take away the flavor of beef soup because of its strong aroma.
Salty Crispy Chicken : The fried salty crispy chicken with a faint nine-story tower aroma can be paired with sparkling wine or champagne; its acidity and bubbles can balance the greasiness, freshen the taste, and make you irresistible!
Wine and food pairing is an interesting subject and a shortcut to learning wine. The principles of food and wine pairing are actually very dynamic and not static. And when the East meets the West, when wine is integrated into daily life, as long as you try boldly, you will be surprised.
The worst is that you don’t like some of the results, so change the bottle of wine next time and start over!
