What wine is good for eating seafood and drinking?

What kind of wine do you drink for seafood? Eat seafood and drink yellow wine. Yellow rice wine is warm and seafood is cold. Can't drink beer, easy to gout.

What kind of wine do you drink for seafood? It is best to drink hot wine when eating seafood. Because seafood is cold, it is best to eat seafood with hot wine. The common hot wine is white wine, and there is also a kind of Luzhou-flavor white wine, Wulingdong wine, which is very good: soft, delicate, smooth, delicious, economical and cost-effective.

How about drinking red wine with seafood? Not so good.

The taste of red wine itself is sweet and sour. Putting it together with seafood will enhance the umami and fishy smell of seafood itself. High tannin content will seriously damage the taste of seafood. Eating with crabs will upset the stomach, and the wine itself will even have a nasty metallic taste.

Moreover, seafood contains a large number of bacteria, and red wine is rich in vitamin C. When people eat seafood and drink red wine, vitamin C in red wine fights fiercely with bacteria, which will cause discomfort.

What wine is good for Zhoushan to eat seafood and drink? Zhoushan people usually drink beer, seafood beer is not good, so they should drink red wine or wine.

How about eating seafood and drinking white wine? The acidity in white wine can remove the fishy smell and increase the refreshing taste.

How about seafood and wine? With the improvement of people's living standards, people's diet structure has also changed, and seafood is no longer a very scarce seafood. Nowadays, many people like to eat all kinds of seafood, but everyone is not very clear about what wine seafood goes with. Below, the author introduces you to what wine to eat seafood: First, what wine is better to eat seafood? When we eat seafood, it is more appropriate to drink white wine or dry white wine, because we all know that the seafood we eat is cool, while the white wine we drink is strong and has bactericidal effect, and the fruit acid in dry white wine has the function of deodorizing and sterilizing. Therefore, it is more appropriate to drink white wine or dry white wine when eating seafood, and it is best to eat more garlic. Second, what kind of wine is not suitable for eating seafood? When eating seafood, it is best not to choose to drink beer. Because, in our daily life, we can often see some people eating seafood and drinking beer, which is very refreshing and comfortable. However, nutrition experts believe that the seafood we eat is a high-protein and low-fat food, which contains purine and monophosphate, while beer contains vitamin B 1, which is a catalyst for the catabolism of purine and monophosphate. When purine and monophosphate in seafood are mixed with vitamin B 1 in beer, a chemical reaction will occur, which will lead to a sharp increase in uric acid content in human blood, thus destroying the original balance of human body. Uric acid in the human body can not be excreted in time, but will precipitate in the body in the form of sodium salt, thus forming stones or gout. When people with this disease are serious, they will have red pimples all over their bodies, which is unbearable. What's more, they can roll and can't walk.

What kind of wine do you drink for seafood? Eat seafood and drink white wine or dry white wine, because seafood is cold, white wine is strong and bactericidal, and the fruit acid in dry white wine has the function of sterilization and deodorization. Better eat more garlic.

You can't drink beer when you eat seafood.

Many people like to eat seafood, eat seafood and drink white wine or dry white wine, because seafood is cold, white wine is strong and bactericidal, and the fruit acid in dry white wine has the function of sterilization and deodorization. Better eat more garlic. You can't drink beer when you eat seafood. Drinking beer while eating seafood may be a habit of many people, but some nutrition experts point out that seafood is a high-protein, low-fat food, containing purine and monophosphate; Beer contains vitamin B 1, which is the catalyst for the catabolism of purine and monophosphate. When purine, monophosphate and vitamin B 1 are mixed together, a chemical reaction will occur, which will lead to the rapid increase of uric acid content in human blood and destroy the original balance. Uric acid can not be excreted in time, but will precipitate in the form of sodium salt, forming stones or gout. In severe cases, this kind of patients are covered with red papules, itchy and painful, and can't walk after rolling.