Vinegar, lemon and sour spices are often added to dishes made from seafood (fish, dime ...) and fat dishes based on the principle of acid will break down and go through the fat molecules, creating balance for the dish. According to this principle, the appropriate wine for you is white wine. While red wine, thanks to own much tannin which impacts create spicy, bitter and dry up the spines of taste, pull in the most obvious effect is the red meat has a soft feeling, more water and more sweet in the mouth. If your dishes rich in spices, please choose special chat, have a high tannin concentrations. The taste of the food and wine are similar to each other. For example, if your food taste sweet, sweet wines should be equivalent or greater sweetness of the dish if not his wine was hallucinating more sour fact. Sweet wines more endless but the peak was ice wine distilled from the grape freeze survive through the winter.
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