中国菜搭配葡萄酒,就像是跨国婚姻。因为彼此的生长环境、文化背景大不一样,就需要更长时间的细致磨合。中国本土习惯饮用的,不管是以大米、黍米、粟为原材料发酵而成的黄酒,还是以粮食谷物为原料蒸馏而成的白酒,都是谷物类酒。传统谷物类的酒,风味大多偏向中性,而来自世界各地的优质葡萄酒则往往带有明显的个性和各自不同的风味。因而,当葡萄酒配餐这一概念被放上中国人的 Chinese cuisine with wine, is like a transnational marriage. Because of each other’s growth environment, cultural background is very different, you need a more meticulous long run. Chinese domestic habit of drinking, whether rice, millet, millet as raw material fermented rice wine, or grain and cereal distilled as raw materials are cereal wine. Traditional cereal wine, mostly biased toward neutral, while wines from around the world often have a distinct personality and different flavors. Thus, when the concept of wine catering is put on the Chinese