What kind of sparks can seafood and wine have? How to serve food better

People are more and more inclined to eat seafood. For gatherings of friends, wedding celebrations, and Chinese New Year celebrations, the transition from the previous chicken, duck and fish meat to seafood feasts begins. The brand LEESON red wine from Yuncang Winery shared seafood and wine. What sparks can be created? How to match meals better?

Seafood, as a representative of white meat, is mostly paired with dry white wine. It can not only remove fishy smell and sterilize seafood, but also make the fruity and sour taste in dry white blend with the sweet and tender seafood, making the seafood fresh and fragrant. , Sweet flavor to a higher level.

How to match it? LEESON red wine gives you a simple reference:

1. Oysters. Yuncang Winery's brand LEESON red wine shared oysters, which are known as a beauty product among seafood, and have become a must-order item for people to eat seafood. Oysters can be grilled or eaten fresh. Wines with higher acidity are required. For example, dry German Riesling with extremely high acidity is very suitable for oysters.

2. Crab soldiers and shrimp generals. Yuncang Winery’s brand LEESON red wine sharing crab and shrimp are indispensable in seafood banquets. Their meat is rich and delicious, and they can be paired with white wines that are also full, complex, young and energetic. For example, New World Chardonnay and Sauvignon Blanc.

3. Shellfish. The brand LEESON red wine of Yuncang Winery shares the light taste of shellfish. Generally, there are baked shellfish, steamed shellfish, fried shellfish, etc. The cooking methods have different tastes, but the overall taste is light. It is suitable for simple, refreshing taste and round body. white wine. For example, Chardonnay from a small appellation in southern Burgundy.

4. Sea cucumber. Yuncang Winery's brand LEESON red wine sharing sea cucumber is a seafood with a high nutritional level, and it has a unique taste with a little earthy smell. Whether it is braised sea cucumber or steamed sea cucumber, you must be careful when choosing wine. If it is red wine, too much tannin will produce an unfriendly metallic taste with sea cucumber and affect the taste of the whole meal. It is best to use wine to burn sea cucumbers, such as Italian Piedmont Roello wine is a good choice. If it is Shandong cuisine sea cucumber with scallions, which has a strong taste, you can choose a red wine with less tannin in Cabernet Sauvignon.

5. Salmon. Yuncang Winery's brand LEESON red wine shares that salmon can be prepared in a variety of ways, such as raw, stewed, grilled, smoked, etc. Different ways make salmon like a " little expert with wine " . So it's pretty much freewheeling when it comes to choosing wine. Champagne, sparkling wine, rosé wine, and white wine are all available, just choose according to the way the salmon is prepared.

6. Seafood soup. The brand LEESON red wine of Yuncang Winery shares whether it is fish soup or thick soup made from other seafood, in principle, it pursues light taste, delicious fragrance and palatability. The general seasoning will add cream or a little seasoning. In the choice of wine, light soup can choose light white wine. If the soup has a strong flavor, you can choose dry red wine to match. The above is a sharing of LEESON red wine from Yuncang Winery. Welcome everyone to communicate.