Wine goes with these foods.

1, light-bodied red wine

Mutton, sausage, filet mignon, chicken, cinnamon cloves, cheese nuts, pecans, peanut truffle sauce, goat cheese.

2. Medium-bodied red wine

Pork tenderloin, ribs and mushrooms, nutmeg, sausage, hamburger clove, cinnamon, roasted nuts, applesauce.

3. Strong red wine

Beef, mutton and onion, quick choice of sauce? Cheese nuts, garlic sauce, pre-painting, sweet nuts barbecue sauce, aged cheddar cheese.

4. Dry white wine

Pork, roast chicken, sea fish tarragon, almond basil cream sauce, pistachio, da cheese, parmesan cheese.

5. Sweet white wine

Hot pot, ribs, jalapenos, ginger, seafood curry, hot sauce, hot sauce walnuts, curry sauce.

6.sparkling wine

Lobster, scallop sea fish, roast chicken salad, roasted pumpkin, fish and chips, sushi, sauce, cheese/nuts.

Have a little knowledge of red wine

Red meat with red wine and white meat with white wine?

This is not a golden rule that applies to all situations. Also pay attention to the collocation of tastes. The tastes of wine and food need to be combined. For example, sour food needs wine with high acidity. The sweeter the food, the sweeter the wine should be. Wine with insufficient acidity will become thin and lack aroma under the influence of sour food.

For a full-bodied red wine, the sour taste in food will destroy its body; For a liquor with low acidity, the acidity in the food will completely cover up the only sour taste in the wine. Therefore, foods with sour taste can be paired with white wine with strong aroma and refreshing taste or red wine with light body and high acidity. If wine is not as sweet as food, the taste of wine will be masked by food, making the taste of wine drier, bitter, sour and fruity.

On the contrary, the sweetness of wine is higher, and the sweetness of food will not make you feel particularly tired. Therefore, when tasting cakes and chocolate desserts, it is best to match sweet sparkling wine. In addition, more and more people like spicy food, but spicy food will make alcohol more spicy and exciting, and make wine containing tannins drier, more bitter, more sour and less fruity. Therefore, for example, when paired with Sichuan food, curry food or Thai food, low-alcohol wine is the first choice.

Eight principles of catering

1. The acidity of wine is higher than that of food;

2. The sweetness of wine is higher than that of food;

3. The taste of wine and food should be the same;

4. General red wine with heavy meat;

5. Liquor with light meat (such as fish or chicken);

6. Wine with strong tannins (heavy astringency) is suitable for greasy food;

7. Wine with strong acidity is suitable for dessert;

Wine and food should pay more attention to the matching degree with sauce, not just the food itself.