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葡萄酒招商加盟分享什么食物与红葡萄酒般配

发布时间:2021-09-03 浏览次数:0网址:https://www.qdljjy.com

要给葡萄酒搭配食物可是件艰巨的任务,尤其是对葡萄者初学者来说。葡萄酒招商加盟为您提供一套基本的葡萄酒配餐方法。
Matching wine with food is a difficult task, especially for grape beginners. Wine Merchants join in to provide you with a set of basic wine catering methods.
1、高酸度的食物和高酸度的葡萄酒相配原则:高酸度的西红柿、柠檬配高酸度的葡萄酒
1. Matching principle of high acidity food and high acidity wine: high acidity tomato and lemon with high acidity wine
2、食物的重量与葡萄酒的酒体相符原则:通常较重的食物比如:烤牛肉、野味、熏肉通常配浓郁的红葡萄酒,清淡的食物,比如:白肉、鱼类,需要配酒体比较请的白葡萄酒或者低单宁的红葡萄酒。酒体中高丹宁可以柔化食物中的纤维,葡萄酒中的酸度可以凸显食物中鲜嫩质感。
2. The weight of food is consistent with the wine body principle: usually heavier foods such as roast beef, game and bacon are usually accompanied by rich red wine, and light foods such as white meat and fish need to be accompanied by white wine with more wine body or red wine with low tannin. The high tannin in the wine can soften the fiber in the food, and the acidity in the wine can highlight the fresh and tender texture in the food.
3、葡萄酒招商加盟要遵循食物的香气与葡萄酒的浓郁度相符的原则:蒸芋头、蒸土豆,用香气清淡的葡萄酒,而烧烤的食物需要配香气浓郁的葡萄酒。
3. Wine merchants should follow the principle that the aroma of food is consistent with the richness of wine: steamed taro, steamed potato, wine with light aroma, and barbecue food needs to be matched with wine with strong aroma.
4、用复杂的葡萄酒配简单的菜,充分体现葡萄酒的特性,用简单的葡萄酒配复杂的菜,充分体现猜的美味。
4. Complex wine with simple dishes fully reflects the characteristics of wine, and simple wine with complex dishes fully reflects the delicacy of guess.
5、把酒与菜中突出的元素搭配起来:识别主要特征;更多的是酱油、调味料或烹饪方法,而不是主要成分。考虑两种不同的鸡肉菜肴:鸡肉马萨拉,它的褐色表面和黑葡萄酒和蘑菇酱,而不是用奶油柠檬汁煮的鸡胸脯肉。前者的焦糖、泥土味使其向柔软、柔顺的红色倾斜,而后者的简单和柑橘风味则要求新鲜的白色。葡萄酒招商加盟认为这对调配葡萄酒关重要。
5. Match the prominent elements in wine and dishes: identify the main characteristics; More soy sauce, seasoning or cooking methods than the main ingredients. Consider two different chicken dishes: Chicken masala, its brown surface and black wine and mushroom sauce, rather than chicken breast meat cooked with cream lemon juice. The caramel and earthy flavour of the former inclines to soft, supple red, while the latter's simplicity and citrus flavor require fresh white. Wine merchants believe that this is very important for the deployment of wine.