Eat mutton in winter and shrimp in summer, 40 days extended version of dog days, what should we use to murder this long summer, of course, wine and crayfish.
Summer is not only the time when the barbecue team is in full swing, but also the day when the "Red Revolution" crayfish swept across the country.
Why do crayfish occupy our fingers, taste buds and circle of friends every summer? What is the charm of crayfish that makes people so obsessed with?
is delicious in the final analysis. 3 words can be summarized - fresh, fragrant, and playful. Fresh is the umami flavor of shrimp roe and meat, the aroma is the aroma of chitin after heating, and the elasticity of shrimp meat is the firm and elastic teeth.
Some people say crayfish are the most suitable food to bring each other closer. Because when eating crayfish, you have to use both hands, so you can't play with your phone, so you have to eat freely, chat happily, let go of your fatigue, and shorten the distance.
A pot of red crayfish, a few bottles of fragrant wine, three or five friends rub their hands to wait, outlining a picture of a happy midsummer night when you take a break from your busy schedule.
However, crayfish of various flavors such as steamed, garlic, braised oil, spicy, thirteen fragrant, etc. are all the best. How to match wine? At this time, don’t stick to the rules and regulations of “red wine with red meat , white wine with white meat”…
iced crayfish X Champagne
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Ice crayfish tranquil tastes lighter, paying attention to the umami flavor of the crayfish itself and the faint aroma of the wine. The lobster must be fresh, the meat is tender and flexible. The rice wine or white wine brings a delicate aroma, without spicy taste, and it can be called the original shrimp with endless aftertaste!
Don’t look at the simple ingredients of iced crayfish, because it is very particular about lobsters and cooking wine, otherwise the defects will be easily displayed, so its price is generally double the price of heavy-flavored shrimp such as Thirteen Spicy.
We believe that the tender meat and delicate aroma are iced crayfish and champagne (Champagne) are a natural pair of CPs. First, iced crayfish is a cold dish, paired with ice-cold and bubbling champagne, which is very appetizing and makes people excited. Secondly, the high acidity champagne can bring out the umami flavor of shrimp. Third, the champagne blessed with fruity and yeast fragrance can completely hold the aroma of rice wine or white wine.
Steamed crayfish X Dried white wine
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It is said that the highest courtesy of a crayfish is steaming. Steamed crayfish is the real authentic flavor. Whether the shrimp meat is fragrant and tastes good enough. Q. It is chewy and delicious, and the truth is revealed when you eat good shrimps and bad shrimps.
aquatic products are often born with freshness and fishy smell. The iced crayfish is fresh enough, but it still has a bit of fishy smell. What should I do? The most important thing to match at this time is the high acidity and refreshing taste of Chateau Marjosse Blanc between the two seas of Bordeaux (Entre-Deux-Mers). First, the high acid in wine can perfectly complete the task of removing fishy smell and improving freshness. Second, its wine is light and mainly fresh fruity. It will never overshadow the main taste and steal the limelight of crayfish.
Garlic crayfish X Rosé wine
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Garlic crayfish is the first choice for people with neither light taste nor heavy star. The red and plump crayfish are covered with a layer of golden garlic. The shell is peeled off, and the shrimp meat soaked in garlic oil has a faint fragrance. After biting it, the deliciousness of the shrimp meat and the slightly sweet, spicy and spicy garlic are perfectly integrated, making people salivate.
garlic crayfish tastes less light than the previous two, and its perfect partner is rosé wine between whitening and dry red. For example, the Cote de Rhone Rose, which is based on Rhone Valley, has a fresh and refreshing style, and the taste is soft and sweet. It can dissolve the spicy taste brought by some garlic. The fresh fruity aroma can also enhance the tender and smooth texture of the crayfish. To be honest, whether it is dry or semi-dry rosé, it is no problem to pair it with garlic crayfish.
Braised crayfish X Pinot Noir Dry red
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Don’t think red wine can only be used with red meat. Last weekend, the editor used dried red with crayfish with dinner, but there was no sense of incongruity. What kind of wine can be paired with a dish depends mainly on how it is cooked. Look, braised crayfish is such a thing.
When it comes to braised crayfish with oil, all I think of is the satisfaction of the fragrance of oil. The flavors of various side dishes are also immersed in the crayfish. Peel one and put it in your mouth. Although it looks a little greasy, it becomes more fragrant the more you chew it. The sweetness brought by crayfish itself, the fresh fragrance brought by various ingredients and side dishes is indescribable.
The main feature of braised crayfish in oil is naturally greasy, and it should naturally be paired with high acid wine. And because its taste is slightly heavy, it can't hold the light dry white and pink. Isn't Pinot Noir a good shot in the hatchback? Villard Estate from the Casablanca Valley, Chile has a high acidity and a lighter and more moderate body, but it does not lose its skeleton and flavor. It is just right with braised crayfish.
Thirteen-spice crayfish X Rhone Valley Dry Red
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"Thirteen-spice" refers to the ingredients made from bolognese , cinnamon, cloves, pepper, large ingredients, angelica, dried ginger, etc. Just by listening to these names, you can imagine the fresh fragrance of crayfish. The essence of Thirteen Scents is to keep the tenderness of crayfish, and to use various spices well. The taste is complex, rich and full, making people feel salivation.
Thirteen-spicy crayfish has a higher taste level and should be paired with wines that are heavier than Pinot Noir. Also, because the outstanding taste inside is fresh, salty and spicy, it is not advisable to pair it with wine with too much tannin, otherwise it will produce a bitter taste. GSM blend or syrah (Syrah) is just right, such as Vacqueyras from the Rhone Valley. The wine is rich and plump, but the taste is soft, with a spice and a little sweet feeling.
Spicy Crayfish X Sweet White Wine
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The famous "Ma Xiao" is the favorite of many crayfish lovers. This classic flavor with mahjong and spicy is really exciting. After the thick and spicy braised braised, the fragrance rippled everywhere. Peel the shrimp shells and the red oil flew everywhere. After a bite, the shrimp meat was fresh, spicy and numb, and it felt so full of happiness that I wish I could eat all my fingers!
Spicy crayfish have both fresh, salty, spicy and erotic flavors, and are both strong in taste. It is suitable for pairing with wines with a strong fruity aroma and a little sweetness. Because the delicious sweet and sour taste can press the spicy taste and ease your taste buds. However, it is not advisable to use wine with too high alcohol content, as the spicy taste will make the burning sensation of alcohol more obvious. Together, it would be better to pair it with a bottle of sweet white or semi-sweet white wine .
A few days ago, the editor saw someone in his circle of friends like this, using Chateau Pey Arnaud with spicy crayfish.
[Speak freely]
What wine do you like to serve when eating crayfish?
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