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I tried an unconventional red wine with white meat at the award-winning celebration lunch of Helan Shenjiu Village in Ningxia. Guess how delicious it is?
5 types of wine for lunch
A white and red food match. At this luncheon, Helan Shenjiu Manor and Dongfang Red Wine Cellar cooperated, and there were many attempts to break the convention by matching seafood with dry red wine, bringing people a different experience of wine and food. Usually food and wine lovers will be used to the principle of red wine with red meat and white wine with white meat. This challenging seafood white meat and red wine match, the overall harmony, and there is no sense of conflict. It is mainly the use of sauce that increases the thickness and sense of weight. Therefore, although it is seafood, it can still support these dry red wines with heavy tannins.
The first line of noble incense ribbon
With the first dish of lemon vanilla and fresh sweet ribbon, Guiren Fragrant Dry White 2014 is very refreshing in summer without losing its fragrance. This wine won the silver medal of Gilbert Award. From Xinjiang to Ningxia, I haven't been disappointed by the taste of noble fragrance for several times. Honey, melon and dried apricots are fragrant. My acceptance and love of Chinese made fragrance of noble people has increased day by day!
The second course Cabernet Sauvignon mixed with tuna matsutake
The mixed dry red wine 2013, which is dominated by cabernet sauvignon and cabernet sauvignon, is served with low-temperature tuna matsutake sashimi. The matsutake is a little lacking in the placement. If it is decorated with some hot sauce, it will gain more points visually. However, the newly picked tricholoma matsutake in Yunnan is really fresh, with strong forest flavor and mushroom fragrance. I think it is very successful to dip it in hot sauce with this wine. Tuna dipped in a spicy dry dish can also enhance the aroma. With a mouthful of red wine with very full fruit flavor, the aroma and taste are extremely rich.
The 3rd Cabernet Sauvignon Stewed Matsutake with Spring Water
The bottom soup of matsutake is clear and fresh, so it must take a lot of effort to hang the soup... I think it is a difficult problem for wine waiters everywhere to mix the soup with wine.
The fourth course Cabernet Sauvignon mixed with curry seafood
Cabernet Sauvignon Merlot Mixed Wine 2011, served with curry seafood and coconut cups. The grain rice is rice and rice. The grain is a bit sandy, and can be more refined, including on the display of the plate; The curry taste is very good, the seafood is very elastic, and the meal of Li Mai is very wrong. It has a grain fragrance. This wine won the Wine100 Black Gold Award and the Brucelle Silver Award. It has a solid structure, but because of the strong spicy flavor of curry, it does not feel that the seafood collocation is too light.
No.5 Shiraz with naked eye steak
Super Shiraz 2014, with naked eye steak, this is a classic match, very safe.
Shiraz fruit aroma and baking aroma are more surging and new world style. He won the Brussels Gold Award, Wine100 Silver Award and Gilbert Silver Award. I can't remember the award accurately. My favorite match is the first 3-star organic dry red wine with the first dish; The person who most wants to drink is the noble fragrant dry white wine. The villa owner Chen Qide, a Thai overseas Chinese from Fujian, smiles naively. It's hard to imagine that he has spent 1.5 billion yuan on the Gobi in the past 10 years, developed 100000 mu of organic vineyards, introduced advanced equipment and talents from Europe, and is dedicated to brewing high-quality organic wine in China. This time, he won several international awards in succession, such as Gilbert and Brussels, and also won the Black Gold Award of Wine100 and the best winery of the year.
About the author: chief editor of catering and food media, senior nutritionist, wine taster, nominee of La Liste's most outstanding 1000 restaurants in the world in China, and double bachelor's degree in food science and Chinese.
(Statement: This article only represents the author's view, not Sina.com's position.)
