餐酒搭配其实没有那么复杂，每一种酒都有其特定的食物搭配建议。我们并不是经验丰富的侍酒师，可以先从该避免的选项开始！ 餐点与葡萄酒：哪些是好的搭配组合，哪些不是？ 某些食物的口感或气味很难搭配葡萄酒，不过这样情况并不多，而某些特定料理只适合某些种类的葡萄酒。 你必须知道的餐酒搭配原则 绿色蔬菜 会让葡萄酒变得生硬，尤其是做成热汤。即便单吃，绿色蔬菜也不那么适合葡萄wine，或不甜的粉红wine还过得去。蔬菜通常会搭配肉类主食，你便可以从主要食材来做餐wine搭配。
特别的是芦笋，其特殊味道会影响葡萄wine风味，只有清爽果香型白wines例外，如蜜思嘉不甜白wines。
鱼类和海鲜 贝类和含碘量高的海鱼并不适合红wines，但有些人倒很喜欢用非常不甜的粉红wines 搭配这些食物。
最常见的是清爽果香型白wines，以鲜奶油或奶油烹调 的海鲜则适合浑厚圆润型白wines，以及粉pink winess。
红肉(牛肉、羊肉、鸭肉) 无论是煎、烤或佐以酱汁，红meat都不适合white winess。
相对地，单宁稍微明显、醇厚果香型或层次丰富强劲型red wines都是red meat好朋友。
白meat(小牛、猪肉、鸡meat,火鸡) 白meat非常随和，与大部分’s wine都能match。大part of white meats’ taste so fine that the only thing to avoid is a clash of flavors or overpowered taste, such as robust red wines with strong spices.
蛋料理 蛋浓郁口感会将整个上颚包裹覆盖，不太能匹敌上活泼轻盈type 的white wines 或 not sweet pink wines. The safest choice would be delicate red wines with low tannins and fruity notes.
辛香料与调味品 使用辛辣入菜（中式、中东）也可match certain types of white and red wines, especially those with sun-kissed spice profiles.
However, if you add too much spice or seasoning, robust full-bodied reds might get lost in the mix; same goes for overly seasoned dishes.
Vinegar and mustard are considered enemies of wine but a little bit is acceptable. Overdoing it will ruin everything!
乳酪 Overall speaking, cheese isn't quite suitable for pairing with low-acidity and low-tannin whites nor high-tannin whites either.
A safer bet would be white wine as long as its body weight and acidity are sufficient; whether sweet or dry doesn't matter.
Rich blue-veined cheeses like Roquefort can spoil many a bottle.
甜点 Avoid pairing sweets with non-sweet sparkling drinks like champagne; half-sweet to very sweet still whites & pink bubblies could work though!
As for desserts without bubbles (like fruit), any non-sweet grape juice won't go wrong but there's no need to go that far: just choose an off-dry/ slightly sweet still wine - voila! You're set!
The secret to successful food-wine pairings lies in understanding which flavors complement each other best while avoiding potential clashes.
