Big wines are powerful, full-bodied, and can develop richer, more complex flavors with age, so what kind of food pairs better with big wines?
Full-bodied big wines are usually served at room temperature of 15-18°C. In the cold winter months, when room temperature tends to be lower, red wines may taste thin and astringent because of the low temperature, and then we can hold the glass in the palm of our hand to let the wine warm up slowly to help it show its best. When the temperature of red wine exceeds 18°C, the wine will gradually lose its freshness, so if it is a hot summer day, we can also choose to chill the wine lightly before drinking to help restore its balance, depending on the circumstances. At the same time, it is advisable to have a 1-2 hour wake-up call before serving to soften the tannins and bring the elements of the wine together better.When pairing with a meal, Grand Vin has a rich, fruity and full-bodied flavor, care should be taken to choose foods of comparable intensity, such as barbecue, beef stew, ribs, lamb and steak, which are all good choices for flavorful dishes. However, it is important to note that the flavor of the dishes served with the wine should not be too rich, otherwise the combination of the two may overwhelm the mouth. In addition, because big wines are made from fully ripe grapes, they generally have relatively low acidity, so they are not suitable for delicate foods such as seafood.
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