1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil【酒食搭配】來自薩丁尼亞的紅酒與第戎芥末烤梅花豬 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="T9Igcu3Iag"><a href="https://basil.idv.tw/blog/8226/sardegna-dijon-mustard-roast-pork">【酒食搭配】來自薩丁尼亞的紅酒與第戎芥末烤梅花豬</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8226/sardegna-dijon-mustard-roast-pork/embed#?secret=T9Igcu3Iag" width="600" height="338" title="“【酒食搭配】來自薩丁尼亞的紅酒與第戎芥末烤梅花豬” — basil‧草本新鮮" data-secret="T9Igcu3Iag" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2013/10/0011.jpg600398很多很飽滿的黑色漿果、一些花香、一點點辛香料，酒體厚實單寧圓潤，甜美而熱情。 這麼一來，搭配的食物就不能太清爽，需要有一定程度的質地與調味來搭配飽滿的酒體；但又不需要到重油脂或風味強烈的菜色，畢竟酒的單寧沒那麼重。此外，可以適度使用一些草本香料或芥末醬來呼應酒裡面的辛香料風味。