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Message in a bottle

2014-07-11 09:01:20

(Shanghai Star)

 

PAIRING WINE WITH FOOD

Did you know that the taste of wine differs when accompanied by different dishes?

How does one find the perfect combination of wine and food for a pleasant dinner? Here are some wine-buying tips from the Heritage Wine Club on how to match wines with different types of dishes.

Red meat

Premium rib-eye can pair with wines that have very good structure (such as Margaux, Saint-Julien, Pauillac).

Braised or stewed beef can pair with oaked Bordeaux wines (such as Chateauneuf de Pape).

Tendered and soft-grilled veal goes well with softer red wines with less-tannin (such as Loire Valley, Burgundy).

Cream sauce-based veal rib-eye can match with fruity white wines with a bit of oaky characters to enhance a smoother and full-bodied palate.

     

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