What kind of red wine is suitable for hot pot? What is the recommended red wine for hot pot?

The spicy hotpot in Sichuan and Chongqing is quite stimulating. The dipping sauce should not be pepper, but a sauce made of garlic paste, oyster sauce and sesame oil, which is more refreshing and refreshing. When many people first went to Chongqing to eat hotpot, they felt that the sauce was very strange, but they found that it was indeed oily but not greasy. So what kind of red wine is suitable for hotpot? What is the recommended red wine for hotpot? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What kind of red wine is suitable for hot pot?

2. What is the recommended red wine for hot pot?

3. What ingredients are used for mutton hotpot?

4. How to make mutton hotpot

What kind of red wine is suitable for hot pot

In the north, people mostly eat mutton in clear soup hotpot. The boiling soup and fragrant meat in hotpot often make people feel hot in the mouth and tongue. Drinking some cold drinks can neutralize it well. From this perspective, chilled refreshing white wine or sparkling wine is an excellent choice. Mutton is delicate and not fat, suitable for pairing with a relatively refreshing and moderate wine, and Chardonnay wine just meets this feature. Chardonnay wine has a high alcohol content and tastes slightly sweet. With its own just right acidity, it can just stimulate the deliciousness of mutton. However, it should be noted here that it is best not to pair it with Chardonnay from the Chablis region of Burgundy, because the acidity of Chablis wine is too high and it is easy to cover the taste of mutton. It is recommended to pair it with Chardonnay wine produced in the United States or Australia.

Generally speaking, the spiciness in spicy hotpot is the nemesis of red wine. It will cover up the aroma of red wine, reduce the fruity taste of the wine, and make the red wine look monotonous and dull. A bottle of sweet sparkling wine can not only relieve the spiciness, but also give you a refreshing feeling like a carbonated drink. It is the best partner for spicy hotpot. Choosing a sweet sparkling wine from Asti, Italy should be the wisest choice. Asti sparkling wine is a sweet wine made from the aromatic grape variety Moscato. The alcohol content is generally not high, and it often has the aroma of honey and flowers. It can effectively neutralize the spiciness when paired with spicy hotpot. In addition, if you are eating seafood hotpot, you should avoid pairing it with red wine, because red wine will increase the fishy smell of seafood and produce a taste similar to rust.

What is the recommended red wine for hot pot?

This ice wine made from frozen ripe grapes has a sweet and tempting aroma like mango, strawberry and honey. The ripe melon and tropical fruit aromas make the taste very lively, suitable for chocolate fondue ingredients such as ice cream, chocolate, pepper cheese or cheese; moderate acidity can reduce greasy feeling by balancing sweetness.

Elegant and stylish, transparent with a golden luster. With rich cashews, sweet almonds, kernels and French oak brings out the complex aroma. The wine is rich, with a lasting aroma of melon, peach and spices. The delicate and smooth body of the wine complements the crisp hot pot ingredients.

All the selected grapes are hand-picked at midnight, using the traditional brewing process of champagne, and Australia's top-quality sparkling wine. It has the aroma of orange and citrus, complex and passionate, and subtle oak aroma. The taste is full, fresh, crisp, and refreshing, with a fresh aftertaste, bringing out the light sweetness of seafood.

New Zealand red wine is of the cold climate type, with delicate and elegant tannins without losing its fruity flavor. The aromatic plum aroma is fragrant, with a hint of ripe black cherry and tobacco. The wine is medium-full body, smooth tannins, low acidity, and delicious. It will not cover the aroma of the fresh soup base.

What ingredients are used for mutton hot pot

If you like it a little more normal, stew the mutton first and set aside;

If you like a strong spicy sauce, braise the mutton first and set aside.

Seafood side dishes: Spanish mackerel fillet, oysters, squid fillet, etc.

Vegetable side dishes: chrysanthemum, Chinese cabbage, Chinese cabbage slices, spinach, etc. Spinach and mutton are the best partners, and eating them together is a delicacy.

How to make mutton hotpot

Ingredients

Ingredients: 30g angelica, 1500g mutton. Seasoning: 100g refined oil, 5g ginger, 5g garlic, 5g onion, 20g MSG, 20g chicken essence, 20g cooking wine, 5g pepper, 3000g white soup.

Preparation method

1. Slice the ginger and garlic, cut the green onion into "horse ear" shape, and cut the angelica into 4 mm thick slices.

2. Wash the mutton, cut it into 3 cm square pieces, blanch it in a soup pot and take it out.

3. Place the wok on the fire, heat the oil, add the ginger, garlic slices, and onions, stir-fry until fragrant, add the white soup, lamb, MSG, chicken essence, pepper, cooking wine, and angelica, bring to a boil, remove all the foam, pour into the pressure cooker, press for 10 minutes, then remove from the pot and put into a bowl. Serve.