各省、市、自治区、*疆新**生产建设兵团：

现把葡萄酒食物搭配十项规定发你们，望严格按照执行——

源自——

The 10 rules of food and wine pairing by Karen MacNeil

Wine writer Karen MacNeil has laid out her guide to food and wine pairing in 10 easy principles to help you navigate what can often seem like a maze full of false avenues. This copy is an excerpt from her new book, The Wine Bible.

凯伦·麦克尼尔：食物与葡萄酒配对的10条法则

葡萄酒作家Karen MacNeil已经制定了她的食物和葡萄酒搭配指南10个简单的原则，以帮助您在酒食搭配的迷宫里迅速找到方位。这是她的新书《葡萄酒圣经》的节选。

1‘Great with great, humble with humble’

This might seem like the most elemental of ideas, but for me, the first important principle is simply: Pair great with great, humble with humble. A hot turkey sandwich doesn’t need a pricey Merlot to accompany it. On the other hand, an expensive crown rib roast may just present the perfect moment for opening that powerful, opulent Napa Valley Cabernet Sauvignon you’ve been saving.

1，“龙配龙，鼠配鼠”

这应该是一个基本原则。对我来说，首要的选项是：龙配龙，鼠配鼠。一个热火鸡三明治不需要昂贵的梅洛来搭配。 另一方面，昂贵的冠肋烤排可能是展现您一直珍藏的强劲华丽的纳帕谷赤霞珠的完美时刻。

2‘Delicate to delicate, bold to bold’

Second, match delicate to delicate, bold to bold. It only makes sense that a delicate wine like a red Burgundy will end up tasting like water if you serve it with a dramatically bold dish like curry. Dishes with bold, piquant, spicy, and hot flavors are perfectly cut out for bold, spicy, big-flavored wines.

2，“秀才对秀才，兵痞对兵痞”

第二，“精致对精致，粗犷对粗犷”。像勃艮第红这样的精致葡萄酒，如果你用一道非常粗犷的咖喱菜来搭配，那它就等于杀了它。浓烈辛辣的菜肴，搭配香味浓郁的葡萄酒。

3‘To mirror or to contrast?’

Decide if you want to mirror a given flavor, or set up a contrast. Chardonnay with lobster in cream sauce would be an example of mirroring. Both the lobster and the Chardonnay are opulent, rich, and creamy. But delicious matches also happen when you go in exactly the opposite direction and create contrast and juxtaposition. That lobster in cream sauce would also be fascinating with Champagne, which is sleek, crisp, and sharply tingling because of the bubbles.

3，“顺着来还是对着来？”

这取决于你想要呼应某个特定的味道，还是要来一个对冲。霞多丽白葡萄酒对奶油龙虾将就是一个呼应的例子。无论是龙虾还是霞多丽都是华丽的，丰富和多脂的。但是有时完全对立的搭配也会形成美味。奶油沙司中的龙虾也会因香槟而变得迷人，因为气泡作用使其光滑、清爽，而且有强烈的刺痛感。

4‘Choose a flexible wine’

Think about a wine’s flexibility. Although Chardonnay is wildly popular in many parts of the world, it’s one of the least flexible white wines with food. Chardonnays often have so much toasty oak and high alcohol that they taste hard and dull when accompanied by food.

For maximum flexibility, go with a Sauvignon Blanc or a dry Riesling, both of which have cleansing acidity. Wines with high acidity leave you wanting to take a bite of food, and after taking a bite of food, you’ll want a sip of wine. The perfect seesaw.

4，“找一个听话的伴儿”

要考虑葡萄酒的随和度、配合度。尽管霞多丽在世界许多地方都很受欢迎，但它也是最不随和的白葡萄酒之一。霞多丽经常因为浓重的樟木烘烤味和高酒精浓度，使得其与食物搭配时僵硬而沉闷。

为最大限度获得搭配的柔顺度，可取长相思和雷司令干白葡萄酒，它们都具有清爽的酸度。酸度高的葡萄酒会让你想咬一口食物，吃了一口食物后，你就想喝一口酒。完美的“二人转”。

5‘Fruity wines for fruity dishes’

Not surprisingly, dishes with fruit in them or a fruit component to them—pork with sautéed apples, roasted chicken with apricot glaze, duck with figs, and so forth—often pair beautifully with very fruit-driven wines that have super-fruity aromas. Gewürztraminer, muscat, viognier, and riesling are in this camp.

5，果味酒对果味菜

毫不奇怪，含水果或果味成分的菜品，像有熟苹果的猪肉，带有杏花的烤鸡肉，无花果的鸭子等等 ，经常与果香浓郁的葡萄酒像琼瑶浆、麝香葡萄酒、维欧尼、雷司令完美搭配。

6‘Salt versus acidity’

Saltiness in food is a great contrast to acidity in wine. Think about smoked salmon and Champagne, or Parmigiano-Reggiano cheese and Chianti. Asian dishes that have soy sauce in them often pair well with high-acid wines like riesling.

6，咸与酸

咸味食品与酸性的葡萄酒形成很大的反差。想想腌熏三文鱼配香槟，或帕玛森干酪配基安蒂红葡萄酒。含酱油的亚洲菜往往很配高酸的葡萄酒像雷司令。

7,‘Salt versus sweet’

Saltiness is also a stunningly delicious contrast to sweetness. Try that Asian dish seasoned with soy sauce with an American riesling that’s slightly sweet, and watch both the food and the wine pull together in a new way. This is the principle behind that great old European custom of serving Stilton cheese (something salty) with Port (something sweet).

7，咸与甜

咸味也是和甜口映照的绝妙美味。尝试用一个轻甜口的美国的雷司令搭配酱油调味的亚洲菜，看看全新模式下的酒与菜品是什么样。这是伟大的欧洲传统定制服务的原则：斯蒂尔顿奶酪（咸）配波特酒（甜）。

8‘High-fat food and high-powered wines’

A high-fat food, something with a lot of animal fat, butter, or cream, usually calls out for an equally rich, intense, structured, and concentrated wine. Here’s where a well-balanced red wine with tannin, such as a good-quality Cabernet Sauvignon or Merlot, works wonders. The immense structure of the wine stands up to the formidableness of the meat. And at the same time, the meat’s richness and fat serves to soften the impact of the wine’s tannin.

8，“高脂肪食品对强劲葡萄酒”

一种高脂肪的食物，含有大量动物脂肪、黄油或奶油的食物，通常会要求匹配同样的浓郁、强劲、和浓缩的葡萄酒。这里有单宁平衡的红葡萄酒，比如优质的赤霞珠或梅洛，很有效。葡萄酒的强大结构化解了令人畏惧的肉品。同时，肉的丰富性和脂肪能软化葡萄酒单宁的影响。

9‘Consider umami…’

Consider umami (see The Wine Bible, page 105), the fifth taste, which is responsible for a sense of deliciousness in foods. Chefs increasingly use foods high in umami, such as Parmigiano-Reggiano cheese, soy sauce, wild mushrooms, and most red meats, to build a dish, and potentially make it sensational with wine. When wine and food are paired well together, adding an umami component to the food often serves to heighten the overall experience. So, for example, we know steak and cabernet sauvignon to be a successful match. Topping the steak with grilled mushrooms gives the overall combination even more punch.

9，考虑用鲜味……

考虑用鲜味（参见酒的圣经，105页），这第五味，负责为食物提鲜。厨师们越来越多地使用富含鲜味，如Parmigiano Reggiano奶酪、酱油、野生蘑菇，和大多数红肉，打造一道菜，并搭配葡萄酒使其更炫惑。当酒和食物搭配得好的时候，向食物中添加鲜味成分通常可以提升整体体验。 所以，例如，我们知道牛排和赤霞珠已成为上好搭档。 用烤蘑菇来升华牛排，可使整体组合富诱惑力。

10‘Beware of sweet on sweet’

With desserts, consider sweetness carefully. Desserts that are sweeter than the wine they accompany make the wine taste dull and blank. In effect, the sweetness of the dessert can knock out the character of the wine. Wedding cake, for example, can ruin just about anything in a glass, although happily, no one’s paying attention anyway. The best dessert and dessert wine marriages are usually based on pairing a not-too-sweet dessert, such as a fruit or nut tart, with a sweeter wine.

10，慎重甜对甜

甜点，慎重考虑其甜度。甜点比他们所配的葡萄酒更甜，使得酒的味道黯然失色。 实际上，甜点的甜度可以毁了酒的特质。 例如，婚礼蛋糕可以使任何杯中物无味，只是由于过程愉快，所以没人注意到这一点。 最好的甜点和甜葡萄酒搭配方式通常是，以不太甜的甜点（如水果或坚果馅饼）与甜葡萄酒配对。

感谢漫画家英子给设计的新头像

看哪儿呢！