在法国菜的烹饪中，葡萄酒的价值不只是饮料。料理人借重它使料理富有风味。

在法国菜的烹饪中，葡萄酒的价值不只是饮料。料理人借重它使料理富有风味。葡萄酒与菜肴搭配的原则是：红葡萄酒配红肉，白葡萄酒配海鲜。吃红烧鸡鸭，红烧牛排，搭配干红葡萄酒更对味。因为干红葡萄酒糖度低，饮用能够解腻。吃鱼吃吓，吃各种海鲜，喝干白葡萄酒更舒服。因为干白葡萄酒酸酸的，可以祛腥。

結果 (英文) 1:

In French cooking, the value of wine is not just a drink. It enables people to draw on cooking dishes rich flavor. Wine and food matching principle is: red wine with red meat, white wine with seafood. Eat braised poultry, braised steak with red wine and more for flavor. Low sugar content because red wine drinking can solution tired. Scared to eat fish, eat a variety of seafood, white wine, drink it more comfortable. Because of dry white wine sour, you can remove fishy.

結果 (英文) 2:

In French cooking, Wine value is not just a beverage. People use it to make food dishes rich in flavour. Wine and dishes principle is: red Wine with red meat, white Wine with seafood. Eat stewed duck, roast beef, with red Wine taste more. Because the red Wine sugar degree low, drinking can solution tired. Eat fish to eat well, eat seafood, drink wine Wine more comfortable. Because the white Wine acid, can remove fishy.

結果 (英文) 3:

France cuisine cooking, wine value is not just a drink. Restaurant people build on it make dishes richer flavor. Principles of wine and dishes are: red wine with red meat, white wine with seafood. Ate stewed chicken, duck, braised steak, mix dry red wines are more duiwei. Because of the low sugar dry red wine drinking solutions for greasy. Eating fish, eat a variety of seafood, dry white wine and more comfortable. Because of dry white wine and sour, fishy.