Wine is a natural and complex beverage that is also easily appreciated, so when we pair wine with food, we must pay close attention to~~~
First, avoid pairing with seafood
Red wine with red meat follows the rules of gastronomy itself. The tannins in the wine combine with the proteins in the red meat, starting digestion almost immediately. Although fresh salmon, swordfish, or tuna, being rich in natural oils, can pair well with light-bodied red wines, when red wines are paired with certain seafood, such as Dover sole, the high tannin content can severely overpower the flavor of the seafood, and the wine itself can even take on an unpleasant metallic taste.
Pairing white wine with white meat dishes or seafood is also a universally good suggestion. Some white wines' flavors might be masked by beef or lamb, but they accompany turbot, shrimp, lobster, or grilled chicken breast, elevating the deliciousness to an extreme level.
Second, avoid pairing with vinegar
Various salads usually do not affect the style of the wine, but if they are dressed with vinegar, it will dull the palate, making the wine lose its vibrancy and its flavor become dull and flat. Lemon water is a good choice because the citric acid in it can harmonize with the character of the wine.
Cheese and wine are a naturally perfect match; just be careful not to pair spicy cheeses with light-bodied wines, and vice versa.
Third, pairing with rich and spicy foods requires careful selection
Pairing wine with spicy or intensely flavored foods can be challenging, but pairing them with wines that are particularly spicy or have a very fruity character can be considered finding the right partner.
If you want to experience more nutrition in your diet and eat more healthily, then we should stay away from the foods mentioned above when we eat, especially when drinking red wine.