The combination of wine and food is ever-changing, with a classic combination of traditions, but also in accordance with their different tastes. Therefore, the following is the most general introduction to some wine and food combinations. The ideal combination should make food and wine taste better:
The head plate of Italy's first dish, there are some more vinegar salad.
With this kind of food, it is better to use lighter liquor, or light red wine. Because vinegar can make wine lose its taste, it is not advisable to drink wine with rich wine.
With the sour taste of the head plate, the wine should be reduced to low temperatures.
Soup and spaghetti are added to soups of Italian pasta or vegetables, and should not be suitable for dry or light red wines.
If you eat more dry Italian rice or risotto, if you have meat or eggplant sauce, you should use lighter red wine and rose wine, and drink it at a temperature of 15-16 degrees Celsius.
If you eat spaghetti or rice cooked with white wine, it's best to use dry white wine and ice.
Eggs and oysters are not easy to match with eggs and oysters. Not too strong oysters can be used with less-chilled liquor.
Such as the ingredients with a little spicy eggs or oysters, can be equipped with rich red wine.
Ru genus and fungi are the most suitable to drink aged, rich red wine.
If the chicken is a boiled dish, it can be accompanied by white wine or light red wine.
If it is burned, baked, fried, it can be used with red wine.
Fish should be equipped with white wine or sparkling wine. The more light the fish is cooked and tasted, the lighter it should be. The taste and juice of the fish is rich, including fried fish, and it should be accompanied by rich wines with high alcohol content.
It is appropriate to use dry sparkling wine with fish (and other seafood).
Fried meat should be accompanied by high-alcohol rich red wine, rose wine, wine temperature should be slightly lower.
Barbecued meat and game are best suited to aged red wine.
Meat cowboy meat, pork or other [white meat]. If the juice is not strong, lighter red wine can be added.
The boiled meat also follows the thicker wine.
Cheese/Cheese There are many varieties of Italian cheese. The combination of wine and other foods is similar to light, lighter wine can be served with lighter wine, and thick cheese can be served with high alcohol wine.
Dessert dessert is the last dish, should be accompanied by high alcohol wine.
Fruits that are too sour are not suitable for wine. However, using wine to wash grapes and strawberries can increase the taste of these fruits. Peach, strawberry and red wine are a perfect match. Sweet and sweet fruit such as papaya, mango and honeydew melon can be accompanied by sweet wine.
The head plate of Italy's first dish, there are some more vinegar salad.
With this kind of food, it is better to use lighter liquor, or light red wine. Because vinegar can make wine lose its taste, it is not advisable to drink wine with rich wine.
With the sour taste of the head plate, the wine should be reduced to low temperatures.
Soup and spaghetti are added to soups of Italian pasta or vegetables, and should not be suitable for dry or light red wines.
If you eat more dry Italian rice or risotto, if you have meat or eggplant sauce, you should use lighter red wine and rose wine, and drink it at a temperature of 15-16 degrees Celsius.
If you eat spaghetti or rice cooked with white wine, it's best to use dry white wine and ice.
Eggs and oysters are not easy to match with eggs and oysters. Not too strong oysters can be used with less-chilled liquor.
Such as the ingredients with a little spicy eggs or oysters, can be equipped with rich red wine.
Ru genus and fungi are the most suitable to drink aged, rich red wine.
If the chicken is a boiled dish, it can be accompanied by white wine or light red wine.
If it is burned, baked, fried, it can be used with red wine.
Fish should be equipped with white wine or sparkling wine. The more light the fish is cooked and tasted, the lighter it should be. The taste and juice of the fish is rich, including fried fish, and it should be accompanied by rich wines with high alcohol content.
It is appropriate to use dry sparkling wine with fish (and other seafood).
Fried meat should be accompanied by high-alcohol rich red wine, rose wine, wine temperature should be slightly lower.
Barbecued meat and game are best suited to aged red wine.
Meat cowboy meat, pork or other [white meat]. If the juice is not strong, lighter red wine can be added.
The boiled meat also follows the thicker wine.
Cheese/Cheese There are many varieties of Italian cheese. The combination of wine and other foods is similar to light, lighter wine can be served with lighter wine, and thick cheese can be served with high alcohol wine.
Dessert dessert is the last dish, should be accompanied by high alcohol wine.
Fruits that are too sour are not suitable for wine. However, using wine to wash grapes and strawberries can increase the taste of these fruits. Peach, strawberry and red wine are a perfect match. Sweet and sweet fruit such as papaya, mango and honeydew melon can be accompanied by sweet wine.