Love between food and wine

The acidity and saltiness in food are easy to match with wine. They can make wine taste "softer" (less bitter, sour, sweeter and more fruity).

Acidity in food

It can improve the fullness, sweetness and fruitiness of wine

It can reduce the acidity of wine

The acidity in food can balance a wine with high acidity and increase the fruit flavor of wine. However, it should be noted that if the acidity of wine is low, food with high acidity will make wine taste dull and loose.

Tips: food with high acidity should be accompanied by wine with high acidity. For example, fruit salad can be accompanied by dry white wine with high acidity.

Saltiness in food

It can improve the fullness of the wine

Reduce the bitter and sour taste of wine

Saltiness is also one of the ingredients in food that is easy to match with wine. It can help balance other ingredients in food that are difficult to match with wine.

Tips: ham, barbecue and foie gras can be matched with any kind of wine, either red grape or white wine!

The "hate" between food and wine

Many of the foods that are difficult to match with wine contain heavy flavor, but there is no corresponding salinity to neutralize it, so it will make wine taste unpleasant.

Taste in food

It will increase the bitterness and acidity of wine and the burning sensation of alcohol

It can reduce the fullness, sweetness and fruitiness of wine

Umami generally exists in dried mushrooms, tomatoes, cheese, dried meat and some cooked game. It is the main element of aquatic shellfish, such as oysters and sea fish. When you taste a dry seafood, you will get a rusty red wine.

Tips: delicious food is suitable for matching with fruity dry white wine.

Love between food and wine

Finally, when it comes to desserts, how many fairies make a living by desserts and rely on them to survive! The most wonderful match is sweet wine with desserts.

Sweetness in food

It increases the bitterness and acidity of the wine and the burning sensation of the alcohol

It can reduce the fullness, sweetness and fruitiness of wine

The sweetness of food will make a dry wine lose its fruit flavor. For food with high sugar content, a basic principle of wine matching is to choose wine with higher sweetness.

Tips: Classic collocation, such as ice wine and tiramisu, can also be late harvest wine, especially expensive rotten wine, which can neutralize the taste of desserts to a certain extent and complement each other.

"Feud" between food and wine

The sensitivity of bitterness and pungency in food varies greatly for different people. Generally speaking, bitterness will overlap with each other. Therefore, bitterness meeting wine is not a "romantic encounter", so is pungency.

Bitterness in food

It increases the bitterness of wine

Tips: white wine is recommended.

Spicy taste in food

Increase wine bitterness, acidity and alcohol burning

The plumpness, richness, sweetness and fruitiness of the wine were reduced

The higher the alcohol content in wine, the stronger the pungent feeling. When we eat hot pot, a delicious food with both hot and spicy flavor, the pungent spice will highlight the tannin and alcohol of wine and stimulate our taste sense, so that we can neither drink with hot pot nor drink with pleasure.

Tips: choose a sweet wine, such as Riesling or Asti sparkling wine, to delay the hot feeling in the mouth.

If you don't remember all the above methods, I have a secret script for you

"Red wine with red meat, white wine with white meat"

The simplest color matching, also can have a good dining experience.

Food with wine, enjoy the happiness on the tip of the tongue,

After all, eating well and drinking well is the most important thing in life!