Taboo of seafood.

Generally speaking, red wine with red meat conforms to the cooking rules, because the combination of tannin in red wine and protein in red meat can make your digestion more "smooth". However, if red wine is mixed with some seafood (such as crabs, prawns, etc.). ), it will seriously destroy the taste of seafood, and the wine itself will even bring an annoying metallic taste.

Two taboos of "drinking" and vinegar

Salad usually does not affect the style of wine, but if vinegar is mixed into salad and eaten with red wine, the taste will be greatly reduced. At this time, you might as well choose lemonade, because the citric acid in it can be in harmony with the character of wine.

In addition, cheese and wine are an ideal combination of nature, just be careful not to mix spicy cheese with refined wine.

Three taboos "sea" drinking.

Experts believe that drinking red wine every time should be 50 ~ 100 ml, and it should not exceed 250 ml every day. Professor Doyle pointed out that the death rate of people who drink moderately is 28% lower than that of people who don't drink at all, but if it exceeds this limit, the death rate will rise instead of falling. Excessive drinking is not only an important cause of liver cancer, liver cirrhosis and other diseases, but also social problems caused by drinking are endless.

Extended data:

The benefits of drinking red wine:

Red wine can stimulate appetite.

The bright colors and clear and transparent posture of wine are pleasing to the eye; Pour it into the cup, and the aroma of fruit and wine is fragrant; When tasting, the tannins in the wine are slightly astringent, which promotes appetite. The unique flavor and composition of wine determine that it is most suitable to accompany meals. It can not only stimulate appetite, help digestion and improve the quality of food, but also make people excited and relaxed.

2. Red wine has nourishing effect.

The natural raw materials and brewing process in wine make it contain a variety of amino acids, minerals and vitamins, which are nutrients that the human body must supplement and absorb. Without pre-digestion, it can be directly absorbed by human body. Especially for the infirm, drinking a proper amount of wine often is conducive to restoring health. Phenols and oligosaccharides in wine

Lement), which has the function of oxidant, can prevent the damage of reactive oxygen species (Ros) produced in the process of human metabolism to human body (such as DNA and RNA in cells), and is one of the factors leading to some degenerative diseases, such as cataract, cardiovascular disease, arteriosclerosis and aging.

3. Red wine helps digestion.

In the stomach, 60- 100g wine can increase the output of normal gastric juice by 120ml (containing free hydrochloric acid 1g). Wine is conducive to the assimilation of protein; Tannin in red wine can increase the contractility of smooth muscle fibers in intestinal muscle system. Therefore, wine can regulate the function of colon and has certain curative effect on colitis.

References:

People's Network-Six Benefits and Three Taboos of Drinking Red Wine