Avoid seafood.
Red wine with red meat conforms to the cooking rules. Tannin in wine is combined with protein in red meat, which is easy to digest. However, when red wine is paired with some seafood (such as Dover flounder slices), too high tannin content will seriously damage the taste of seafood, and eating it with crabs will cause gastrointestinal discomfort, and the wine itself will even bring unpleasant metallic taste. In contrast, beef and mutton dishes with rich flavor should be accompanied by red wine.
The taste of white wine is more suitable for seafood than red wine with heavy astringency. The taste of white wine may be masked by beef or mutton, but they will push the taste to a very high level when accompanied with plate fish, shrimp, lobster or roast chicken breast.
Second, avoid jealousy.
Salad usually does not affect the style of wine, but if vinegar is mixed into it, it will passivate the taste, make the wine lose its vitality and make the taste dull and boring. Lemonade is a good choice for tasting wine, because citric acid can be in harmony with the character of wine. Cheese and wine are an ideal combination of nature, but people should be careful not to match spicy cheese with light wine.
Three taboos are spicy.
It may be difficult to match spicy or fragrant food with wine, but it is a very good choice to match spicy or fruity wine.