几个世纪以来,奶酪早已成为酒会餐桌上的葡萄酒必备,如何搭配令两方交汇出彩?跟着奶酪专家Reto Kistler学上几招。奶酪配酒的搭配原则1.重配重,轻配轻重口味的食物搭配味道同样重且浓烈的酒,但凡比较油腻的食物,更适合选择单宁较重的酒来搭配,可以起到除油腻感和平衡的作用;而味道偏清爽、温和的酒则更适合口味轻的食物。 For centuries, cheese has long been a must for wines on reception tables, and how do you get the best of both worlds? Learn a few things with cheese expert Reto Kistler. Cheese with wine with the principle 1 re-weight, light and light taste of the food with the same weight and strong flavor of wine, Whenever more greasy food, more suitable to choose tannin heavier wine to match, you can play in addition to greasy Sense of balance and role; and partial taste fresh, mild wine is more suitable for light food taste.