How to Pick a Good Wine | 2006-08-15 21:07:16 | | By 雅志莫违 |
When Corona just won't cut it, remember this: The stronger the flavor of the food, the bolder the wine. In general, wines from America, Australia, and South Africa are richer and fruitier; European vino tends to be crisp and/or earthy. 挑选原则:食品味道越浓,越要选用更烈的葡萄酒。一般,美国、澳大利亚、南非出产的酒更浓裕、带水果味,而欧洲出品的葡萄酒味道相对清淡。
Perfect Complements | The Dish: | The Drink: | The Deal: | Red meats (beef, pork, lamb) | Rioja (Tempranillo), red Zinfandel, Merlot | Red-berry flavors complement richer, gamier meats. | Chicken | Chardonnay | Oak and butter flavors round out the mildness of chicken. | Meaty fish (tuna, swordfish, salmon) | Pinot Noir | The intensity of the fish is softened by the taste of berries and citrus fruits. | Lighter fish (red snapper, sole, grouper) | Sauvignon Blanc | Tropical fruit flavors like mango and papaya add extra dimension to these more subtle dishes. | Pasta with red sauce | Chianti (Sangiovese) | Dry red wine with high acidity mixes well with marinara. | Pasta with white sauce | Pinot Grigio (Pinot Gris) | Creamy pasta dishes call for a lighter, crisper white. | Asian/Indian | Riesling | Light, refreshing flavors that are slightly sweet balance out the distinctive tastes of these cuisines. |
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