In winter, we should be close to warm people and things, I mean: let's go to drink wine and eat hot pot together in winter!
Hot pot and mellow wine seem to be two very different flavors, but they blend perfectly at the table. In this cold winter wax moon, the steaming hot pot makes people feel warm, and the addition of wine adds a touch of elegance to this taste bud carnival. Today, let's explore the wonderful world of hot pot and wine together
There are many types of hot pot, from spicy Sichuan hot pot, to delicious seafood hot pot, to light Chaoshan beef hot pot, each with its own unique charm. And when pairing wine, we need to take into account the taste of the hot pot.
Spicy hot pot
When it comes to hot pot, spicy pot is definitely the first choice. The spicy red soup full of peppercorns and chili peppers stimulates people's eyes and tastes, and many people can't stop it. Any ingredient soaked in a spicy hot pot will inevitably become spicy and heavy. Usually, we choose frozen carbonated drinks to relieve spiciness. If you want to pair it with wine, sparkling wine is a good choice. Chilled sparkling wine has a refreshing taste and high acidity, which not only relieves the burning and greasy feeling of spicy hot pot, but also gives us the pleasure of carbonated drinks.
Medici white bubbles with delicate and soft bubbles with the sweetness of peach, honey and melon natural fruits in the wine, let you be in a sweet and romantic enjoyment, a sip, a continuous sweetness fills the entire mouth, sweet and sour taste from the taste buds fill the whole nerves, a pleasant and refreshing feeling makes people intoxicated for a long time.
Seafood hot pot
Although more people eat hot pot and love to eat spicy pot, some people are born without the ability to bear spicy, and this is when the delicious seafood hot pot comes on.
Seafood hot pot is a natural way to put fresh seafood ingredients into a clear broth with almost no seasonings so that it doesn't spoil its original umami flavor. When pairing this hot pot, you can refer to the recipe for steamed seafood, accompanied by Chardonnay or Riesling wine. It has a slim body, a fresh, natural taste that does not overshadow the aroma of seafood, and its own mineral notes complement the flavor of the seafood.
Kessler's dry white wine presents a noble and elegant golden yellow color, high-mineral planting soil gives Kessler a rich taste, lemon, peach and other wonderful fruit flavors awaken the refreshing feeling, acidity and sugar are perfectly balanced, fresh and refreshing, giving an all-round pleasant experience on the tip of the tongue, more delicious with fish and seafood, and more comfortable with spicy food
Beef hot pot
Chaoshan's beef hot pot restores the original taste of fresh beef, and when choosing wine, you can't choose a wine with too distinct flavor, otherwise it will "dominate the guests". Sauvignon Blanc wine is a good fit, it has a light body, a fresh and delicate taste, and it can complement the freshness of the beef. If you're eating beef with a sauce or bean paste, you should choose a wine that is a little thicker but not too strong, such as Pinot Noir.
Pinot del Carmen Noir, with a beautiful cherry red color, opens the cap and reveals a sweet and rich aroma, containing multiple flavors such as fruit, coffee, toast, etc., with soft and mellow tannins and a supple and rich taste