Wine is a natural, complex beverage that is easily appreciated by people. The principle of adaptation of wine and dishes is that the style of wine and dishes should not be a pressure on or cover up another, wine and food should not be noisy and beating the marriage.
A bogey accompanied by vinegar
Various salads usually do not affect the style of the wine, but if mixed with vinegar, it will passivate the feeling of the mouth, make the wine lose its vitality, the taste becomes dull. Lemonade is a good choice because of the harmony of the citric acid and the character of the wine.
Cheese and wine are a natural combination, just be careful not to mix spicy cheese with light wine, and vice versa.
Second bogey and seafood
Red wine with red meat meets the rules of cooking. The tannins in wine are combined with the proteins in red meat, allowing digestion to begin almost immediately. Although fresh salmon, swordfish, or tuna are rich in natural oils and can be paired with light red wines, red wines are paired with certain seafood, such as Dover Oil Cod fillets. The content of tannins can seriously damage the taste of seafood, and even the wine itself can have an unpleasant metallic taste.
White wine with white meat dishes or seafood is also a good general advice. The taste of some white wines may be overshadowed by beef or mutton, but they will be pushed to a very high level for table fish, shrimp, lobster or grilled chicken breasts.
Third, spicy and spicy food with wine selection
Spicy or fragrant foods may be difficult to match with wine, but with spicy or fruity wines, you can count your partner.
Sometimes chocolate has an adverse effect on the taste of wine. Some people claim that Cabernet Sauvignon wines with ageing can succeed. The Bainbacheto Aquic wine with chocolate, especially dark chocolate, is very good and enjoyable. This Italian wine is fruity and crisp. The right natural acidity balances the chocolate's richness and sweetness, while keeping your mouth cool and clean.
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