Hi, I'm Rachel Mae. And today, we're going to talk about wine pairings.
嗨，我是 Rachel Mae。今天，我們要來聊酒的搭配。
Now, there's certain elements of wine: There's sugar, acid, fruit, tannins, and alcohol. And there's also flavor components of food: There's fat, acid, salt, sweet, bitter, and texture. So, when we think about pairing, we need to think about how these flavor elements are going to work together. Let's talk about some of the basic rules of wine pairing.
酒含有特定幾種成份：有糖份、酸、果實、單寧及酒精。而食物中也存在著風味要素：有油脂、酸、鹽、甜度、苦味以及口感。因此，當我們在思考搭配方法時，我們得想想這些味道元素要怎麼共同呈現。來談談餐酒搭配的一些基本守則吧。
Rule number one: Hors d'oeuvres need a dry rose. The reason is a rose combines the light crispness of a white with the fruitiness of a red. And if you have a table of hors d'oeuvres, there's many different flavors and textures that you need to accommodate.
守則一：開胃前菜需要配乾型粉紅酒。因為粉紅酒融合了白酒的清爽與紅酒的果香。如果你有一整桌前菜，那就有各式各樣需要兼顧的風味和口感。
Rule number two: Acid needs acid. So any food that has a high acidic level, something you'd wanna squeeze a lemon onto, that's a great pairing with a light, citrusy, acidic white wine. If you have a dish like chicken piccata, pasta with tomato sauce, or a roasted fish with citrus, which will pair with a bright, citrusy Pinot Grigio or Sauvignon Blanc, it will be like a zap of fresh lemon in your dish.
守則二：酸上加酸。任何酸度較高的食物，你會想擠上檸檬的食物，那和輕盈、帶柑橘香氣且有酸味的白酒是最佳拍檔。如果你點了檸檬香煎雞排、番茄義大利麵或是柑橘烤魚那類的料理，搭配上輕盈又帶柑橘水果味的灰皮諾或白蘇維濃，那就像注入一股新鮮檸檬的活力到料理中。
Rule number three: Tannins need fat. If you have food with a higher fat content, say, a marbled rib eye steak or a braised duck or grilled sausages, you really need a wine with a textural element that will balance it out. If you pair with a bold red wine, like a Syrah or a Cabernet, the tannins in that red wine really balance out the fat element.
守則三：單寧需要搭配油脂。如果你吃的是油脂含量較高的料理，例如雪花肋眼牛排、燒鴨或烤香腸，你十分需要帶有質感的酒來平衡一下。如果你搭配一支濃郁的紅酒，像是希哈或卡本內，紅酒中的單寧真的會中和掉那種油膩感。
Rule number four: Heat needs sweet. If you're serving a dish that has a little kick to it or a little bit of spice, you're going to need a lighter, slightly sweet wine to pair with it. A good example would be a Riesling or a White Zinfandel.
守則四：辣味需要配上甜味。如果你端上的是一道帶點刺激性或辛香料的料理，你需要更為清爽、有點香甜的酒來做搭配。雷司令或白金粉黛是不錯的範例。
Rule number five: Salty needs bubbles. Now, it can be a little hard to pair salty or fried foods with a wine. But similar to a beer, the carbonation of sparkling wine adds a whole different texture and brings a whole new flavor to it.
守則五：鹹味需要氣泡。要將鹹食或炸物和酒搭配可能有點難度。不過就像啤酒，氣泡酒中的碳酸會增添不同口感，並為食物帶來全新滋味。
Rule number six: Earthy needs earthy. Now, if you have a earthier food, like mushrooms, lentils, or gamey meats, they're gonna be great paired with an earthy wine. A good choice would be a Syrah or a Pinot Noir.
守則六：大地風味需要土味。如果你有一道大地氣息較濃厚的料理，像是蘑菇、小扁豆或野味，它們和帶泥土香氣的酒絕配。希哈紅酒或黑皮諾是不錯的選擇。
You really wanna think about your dominant flavors. Is it sweet? Is it salty? Is it citrusy? These are the elements you wanna consider when pairing your wine with your entree.
你真的應該思考一下主導的風味。是甜味？鹹味？帶有柑橘果香？這些都是餐酒搭配時要考量的要素。
Hopefully this gives you a better idea for how to pair your wines with your food. These tips are brought to you by Shoptopia. Just what you want. Right where you are.
希望這有讓你更了解餐酒搭配的方法。這些訣竅是由 Shoptopia 為您提供。在你所在之處，實現所想願望。
