紅酒,白酒

馬後砲 · 發表於 2012-9-1 10:48:15

我唔識飲酒,
所以食飯叫餐酒只有師傅教落個套:
紅肉(如牛,,,)飲紅酒,白肉(如魚,,,,)就飲白酒..

今日想起,咁食鮑魚應該飲乜?

祖C · 發表於 2012-9-1 12:45:42

這是配白酒. 其實簡單來說, 紅酒配紅肉或肉質較密的食品, 其單零有助配合.

其餘魚, 雞, 豬, 鳥, 海鮮等肉質較鬆者亦配白酒為佳.

fokker · 發表於 2012-9-1 18:39:03

本帖最後由 fokker 於 2012-9-1 18:55 編輯

There are no strict rules in food and wine pairing. It all depends on the cuisine, the cooking method, the sauce,and the taste and texture of the main ingredient.
Here we have abalone, a seafood, braised in a thick sauce made from pork spare ribs and chicken. So really there is a combination of sea, earth and sky (chicken is a bird after all). And this is Chinese cuisine, food with very complex flavour resulting from a slow and prolong cooking process, and mouthfuls of smooth and expansive tasting sauce. You need a smooth wine, light on it's feet and yet has a cleansing your palate effect, so you could enjoy the second bite, and the dish that follows; yet the wine should marry the abalone and in combination raising the overall taste to an orgasmic finish.
A youthful, tannic, big red with lots of oak would definitely NOT fit the bill. A floral, fruit bomb-ish, aged white (hence no acidity) does not work either. My personal choice is a burgundian/ traditional styled red Chateauneuf du Pape without new oak treatment, such as a Charvin, Clos de Pape, Mont Oliver esp Cuvee de Papet, Rayas, Pegau Cuvee Reserve. A red burgundy from Cote de Beaune with a few years of bottle age also works: think Volnay from Comte Lafon or Corton from Bonneau du Matray. Similary, a fine aged Barolo/ Barbarresco from not the best vintage ( otherwise too powerful) is great; a good example is
1993 Sandrone le Vigne or the 98 Giacosa Asili. A Brunello with some age also works, say a 97 Valdicava. Even an aged Pommerol, with it's intrinsic smoothness and matches this dish--imagine a 94 Clinet or a 95 L' Evangile.
White wine wise a 10 year plus and not too floral Alsatian Riesling is fine eg Trimbach. With white Burgundies I go for an adolescent Puligny-Montrachet; try the 04 Leflaive Pucelle or Clavoillon. Bordeaux Blanc are great, but one should carefully avoid the young wines raised in new oak. Aged oak-raised wine can be OK, as with age the oak may subside. A 10 year plus Laville is excellent, so are 94 de Fieuzal and Chevalier Blanc.
I could go on giving infinite examples. But I think I have demonstrated the fact there are endless possibilities for food and wine matching.
Let me also tell you this: my personal favourite with Sushi is a Rose Champagne or red Burgundy (Pinot Noir). Who tells you that fish is only good with white wine?