💡點解「紅肉配紅酒 白肉配白酒」?
🍷紅肉配紅酒 因為紅酒入面既「單寧」可以令到紅肉纖維軟化 食落肉質就會更細嫩 🥃而白酒入面既「酸」可以令到白肉食落更清爽 白酒一般口味較清淡 如果搭配口味較重既紅肉就會蓋過左白酒味 飲落就會好淡好似飲水咁💁🏻
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🦀而海鮮配白酒係可以去腥 不過高單寧既紅酒就千其唔好配搭好似蚌 蟹依d腥味較重既海鮮 如果唔係就只會食到更多腥味架啦👻
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