Why is red wine served with “red meat”, white wine with “white meat”?

Date: 2014-01-21 From: 管理员 Print Font size: LargeMediumSmall

This is a relatively scientific and reasonable matching mode for wine and gourmet, since such “red meat” as pork, beef and mutton are relatively greasy, while tannin in red wine can de-grease; acid in white wine can relieve the smell of such “white meat” as seafood, fish and shrimp.