葡萄酒与中餐的搭配艺术:Matching art of wine and Chinese food
一、佐餐的酒包括：餐前酒、餐酒、餐后酒
Aperitif
开胃酒又称餐前酒，餐前酒或者是气泡不断升腾的香槟，或者是口感清新宜人的红白葡萄酒……总之，只要清爽、开胃就好。
Appetizers are also called pre-dinner wines, pre-dinner wines is either champagne with rising bubbles, or red and white wines with fresh and pleasant taste .
In short, as long as they are refreshing and appetizing.
Table Wine
佐餐酒，通常只是红白葡萄酒和香槟，伴随正餐喝（accompanied by dinner）。因为葡萄酒的口感相当丰富，所以搭配的食物种类相当广泛。( the taste of wine is quite rich, there are quite a wide variety of foods to match)从健康的角度讲，葡萄酒中的酸和涩(acidity and astring
ency)可以去除口中过多的脂肪，让口感更加清爽干净，开胃健脾。(Refreshing and clean, appetizing and invigorating the spleen)
Dessert Wine
餐后酒在餐后伴随甜品一起吃。酒精度数和糖度(Alcohol and sugar content)比开胃酒和佐餐酒高不少。毕竟，西餐的习惯是菜肴的口味越来越重，最后以甜点、蛋挞、水果结束。
  After all, the habit of western food is that the taste of dishes is getting heavier and heavier, and finally it ends with dessert, egg tart and fruit.
二、葡萄酒与中餐的搭配艺术：Matching art of wine and Chinese food
有人将世界上流行的饮食方式分成三大类：以中国为代表的中餐，以法国为代表的西餐及以土耳其为代表的伊斯兰餐。葡萄酒是西餐文化的精髓。
Chinese food represented by China, Western food represented by France and Islamic food represented by Turkey. Wine is the essence of western food culture.
在法国餐中，葡萄酒与菜肴的搭配丝丝入扣，二者相辅相成，缺一不可。中西餐的差别也很明显：法国人上菜是一道一道地上，前后的次序传统而固定，故此搭配相应的葡萄酒也比较容易；但中餐却是满汉全席，一张圆桌，冷热荤素，酸甜苦辣，齐整端上，上菜的次序也没有非常严格的讲究，加上中餐有鲁、川、粤、闽、苏、浙、湘、徽等八大菜系，烹调手法更是不胜枚举，因此，通过了解葡萄酒与食品的基本与搭配原理和方法我们可以更好地将葡萄酒与中餐进行搭配融合。
In French cuisine, wine and dishes are closely matched, which complement each other and are indispensable. The difference between Chinese and Western food is also obvious: the French serve food on the ground, and the order before and after is traditional and fixed, so it is easier to match the corresponding wine; However, Chinese food is full of elaborate meal , a round table, hot, cold, vegetarian, sweet, bitter and spicy, and the order of serving is not very strict. In addition, there are eight major cuisines such as Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui.Therefore,by understanding the basic and matching principles and methods of wine and food, we can better match and integrate wine with Chinese food.
基本搭配原理：Basic collocation principle
1、酒体与食物的重量平衡(Weight balance between wine body and food)
酒体（Body），是酒在舌头上的重量感觉。具体来说，白葡萄酒基本上都是轻酒体的葡萄酒，薄若莱新酒也是轻酒体的，澳大利亚巴罗莎谷的西拉葡萄酿的干红，则基本上是重酒体的。
Body is the feeling of the weight of wine on the tongue. To be specific, white wines are basically light-bodied wines, so are Beaujolais Nouveau, while Syrah grapes in Barossa Valley, Australia are basically heavy-bodied.
(1)从葡萄品种的角度，同样档次的梅乐和黑比诺要比西拉和赤霞珠轻；(From the perspective of grape varieties, Merlot and Pinot Noir of the same grade are lighter than Syrah and Cabernet Sauvignon;)
(2)从酿造的角度，使用橡木桶陈酿的要比不锈钢桶酿造的酒体重，陈酿时间越长，酒体大致也会越重，价格当然也越贵了。 (From the brewing point of view, the wine aged in oak barr
els weighs more than that brewed in stainless steel barrels. The longer the aging time, the heavier the wine will be, and the more expensive the price will be.)
(3)从菜肴浓郁程度的角度，如果将菜肴根据口味浓郁的程度分成轻、中、重三个档次，并将此作为菜肴的重量，搭配问题就简单了：轻酒体配轻重量的菜肴，重酒体配重菜，这其实也就是“白酒配白肉，红酒配红肉”的原理。(From the point of view of the rich degree of dishes, if the dishes are divided into three grades according to the rich degree of taste, and this is regarded as the weight of the dishes, the matching problem will be simpleLight wine with light weight dishes and heavy weight dishes, which is actually the principle of "white wine with white meat, red wine with red meat")
比如，纳帕谷陈酿的赤霞珠配多汁而浓郁的黑椒牛扒，酒体较轻的梅乐可以搭配多种蔬菜等等。
2、酸度的对应
葡萄酒的酸度既跟品种有关(如赤霞珠酸度比黑比诺高)，也跟酿造工艺有关系。
The acidity of wine is not only related to the variety (such as Cabernet Sauvignon has higher acidity than Pinot Noir), but also related to the brewing process.
（1）有一定酸度的菜肴，最好搭配更酸一点的葡萄酒。（Dishes with a certain acidity are best served with more sour wine.）
比如意大利的餐酒酸度都比较高，原因就是意大利人做菜或者吃面条，特别喜欢加入番茄酱和橄榄油，番茄酱比较酸，需要同样高酸度的酒，同时酸度还可以中和油腻。
For example, the acidity of table wines in Italy is relatively high. The reason is that Italians cook or eat noodles, especially like to add tomato sauce and olive oil. Tomato sauce is sour and needs wine with the same high acidity. At the same time, acidity can also neutralize greasy.
（2)比较高的酸度且酒体较轻的葡萄酒，还可以让菜肴有更加新鲜的感觉，故此可以用来搭配海鲜。像东坡肉、扣肉，就可以选中高以上酸度的葡萄酒。
Wine with higher acidity and lighter body can also make dishes feel fresher, so it can be us
ed with seafood. Like Dongpo meat and braised pork, you can choose wines with higher acidity.
weight的搭配(3)酸味令味蕾清新，甜味与油脂容易使味蕾疲倦，吃油炸食品、油腻的鱼肉及高脂肪的贝类，一杯干白可以焕发食欲。
Sour taste makes the taste buds fresh, while sweet taste and oil easily make them tired. Eating fried food, greasy fish and high-fat shellfish and a cup of dry white can stimulate appetite.

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