葡萄酒是一种天然的、复杂的而又为人们所欣赏的饮品。它与菜肴的适配原则是酒与菜的风格不要一个压过或掩盖了另一个。总的原则有两忌:一忌与海鲜为伍红葡萄酒配红肉符合烹调学自身的规则,葡萄酒中的单宁与红肉中的蛋白质相结合,使消化几乎立即开始。尽管新鲜的大马哈鱼、剑鱼 Wine is a natural, complex and yet appreciated drink. The principle of adaptation to dishes is that the style of wine and vegetables do not overpower or mask one another. The general principle has two bogeys: a bogey and seafood for the red wine with red meat in line with cooking rules, wine tannin and red meat in the protein combination, so that digestion almost immediately began. Despite the fresh salmon, swordfish