1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil【酒食搭配】白酒與橡木桶，大閘蟹與海鱺魚排 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="CcjYJAnSDm"><a href="https://basil.idv.tw/blog/8899/wine-oak-hairy-crab-fish-fillet">【酒食搭配】白酒與橡木桶，大閘蟹與海鱺魚排</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/8899/wine-oak-hairy-crab-fish-fillet/embed#?secret=CcjYJAnSDm" width="600" height="338" title="“【酒食搭配】白酒與橡木桶，大閘蟹與海鱺魚排” — basil‧草本新鮮" data-secret="CcjYJAnSDm" 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/2014/10/005-2.jpg700466在葡萄酒釀製過程中是否經過橡木桶的培養，對酒的樣貌會有極大的影響；無過桶的酒會有比較多新鮮明亮的果味，有過桶的酒則容易帶有香草、奶油、木質調性等等的風味。除此之外，兩者的差異還可能讓同樣的一道料理從美食變成災難，比方很多人熟悉的「海鮮配白酒」這規則裡就潛藏了許多危機。