如何挑選葡萄酒 ZT

How to Pick a Good Wine 2006-08-15 21:07:16 By 雅誌莫違

When Corona just won't cut it, remember this: The stronger the flavor of the food, the bolder the wine. In general, wines from America, Australia, and South Africa are richer and fruitier; European vino tends to be crisp and/or earthy. 挑選原則：食品味道越濃，越要選用更烈的葡萄酒。一般，美國、澳大利亞、南非出產的酒更濃裕、帶水果味，而歐洲出品的葡萄酒味道相對清淡。 Perfect Complements The Dish: The Drink: The Deal: Red meats (beef, pork, lamb) Rioja (Tempranillo), red Zinfandel, Merlot Red-berry flavors complement richer, gamier meats. Chicken Chardonnay Oak and butter flavors round out the mildness of chicken. Meaty fish (tuna, swordfish, salmon) Pinot Noir The intensity of the fish is softened by the taste of berries and citrus fruits. Lighter fish (red snapper, sole, grouper) Sauvignon Blanc Tropical fruit flavors like mango and papaya add extra dimension to these more subtle dishes. Pasta with red sauce Chianti (Sangiovese) Dry red wine with high acidity mixes well with marinara. Pasta with white sauce Pinot Grigio (Pinot Gris) Creamy pasta dishes call for a lighter, crisper white. Asian/Indian Riesling Light, refreshing flavors that are slightly sweet balance out the distinctive tastes of these cuisines.