Breaking the myth: "Red with red meat, white with white meat" is right?
This is the most widely reported meal-breeding machine, although it's at 80%. It is practical, but it is too simplified to allow for extremely complex chemical reactions between wine and food. The real underlying science logic behind this is actually about Tannin and Acidity The game.
Why do red wine have steaks?
Single Nin is the substance that brings a "silent" to red wine (from grapes and rubber drums), which is similar to the feeling of dry mouth when you drink strong tea. Chemical combinations occur when single ninyl is exposed to proteins and fat in the mouth. The rich red meat fibre and grease in steaks can soften the vermin of the red wine like lubricant, making it silky at once. That's why you drink a strong cabenet while eating steak. The wine is a hundred times better than a single drink.
Why is white wine with seafood?
Once the single gin meets the fish, the shrimp crab, it's a terrible reaction -- a strong one. Rusty metal smell. It's gonna destroy expensive seafood. On the contrary, white wines are not monotony and are usually more acidic (like blue apples or lemons). We like to squeeze a little lemonade when we eat fish or a platinum, and drinking white wine does exactly the same "skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-skin-sing-snake-skin-snap-s-skin-s-snap-s.
Two supreme rules for the next-class wine.
Rule I: Complementarity and balance (weight matching)
The “mass perception” of food must match the “body” of alcohol. Heavy beef stew must be accompanied by a strong and full-bold wine. (d) The taste of alcohol would otherwise be completely covered with food, as if it were water; Light must be accompanied by light dry white. White, otherwise the wine would be a vendetta that took away the beauty of the fish.
Rule II: A cure for Chinese and Asian spicy foods.
Chinese food tastes are extremely complex (smack, spicy, acid, sweetweed). Don't open expensive Bordeaux in front of the Kawasawa or Thai curry! Alcohol and single-ning magnify the pain of peppers and make you spicy enough to suspect life. At this point, a bottle of ice-cooled German Riesling or Moscato, whose natural sweets quickly appease the taste buds burned with peppers, is the undisputed soul mate of Asian food.