Wine and food go hand in hand with a matter of fact , red wine with red meat , white wine with white meat , what is actually enough red meat , white meat then what is ? Now briefly as follows:

- red meat , including : beef , lamb , duck , tuna fish, red-brown after cooking the meat , sauce or strong hint of taste of food .

- white meat including : pork , chicken , seafood and other white after cooking the meat , or a taste of the sauce cooking light

Red wine with red meat , the most important reason is that red wine in the " tannin " fiber can soften , feeling tender meat, combined with meat protein and tannin from the chemical change , to make gravy feel more sweet . The red meat with white wine is not suitable for the reason , in addition to liquor lack of " tannin ", the other reason is that white wine generally tastes less rich , if with a taste of red meat or heavier than the thick of the sauce , white wine will be overwhelmed , feeling flat Such as drinking white water .

White meat with white wine , the most important reason is that liquor in the " acid " , can increase the taste of fresh activity , the seafood , the best conditions and with the role , the effect will be as if cooking fish or seafood , it will drop the lemon juice The same ; on pork , chicken, and veal , the taste for this kind of food lighter , smaller meat , usually accompanied by mild flavor of the sauce , mix together the wine taste less so overwhelmed .

Necessary to emphasize that this wrap , red wine , particularly red wine with high tannins and avoid heavy with the smell of seafood , such as mussels , crabs , and you will feel even more mouthful of flavor , even unpleasant metallic taste .

To the restaurant , you may fear their own lack of knowledge and not some wine , in fact, have some wine for as long as the principles and drinking etiquette , you will be able to enjoy the pleasure of wine , table the fun .