Warm male Shenhao started from traveling around the world

Chapter 176 Beauty, Wine and Food

After Qian Ruoxue helped everyone order local delicacies such as cheese and potatoes, shabu-shabu hot pot, perch fillet, fried beef, etc., the waiter asked:
"May I ask what drinks you want?"

Li Xiaofan asked: "Is there any local red wine?"

"Sir, when I first recommend the white wine made from the Chasselas grape in Switzerland! Chasselas is one of the earliest grape varieties cultivated by humans. In other countries, it is cultivated as a table grape, but it is the only We in Switzerland use it as a wine grape, and our people here have fully exploited its potential and characteristics to produce diverse and exquisite white wines. Chasselas white wine can be called the ambassador of our Swiss white wine!”

The waiter brought a dry white called Alitote and introduced:
"This Chasselas Chasselas white wine is produced in the canton of Geneva. The canton of Geneva has vast vineyards in the suburbs and ranks third in Switzerland in wine production. The Rhone, Alve and Geneva river basins surrounding the city It is the main producer of wine. The soil near this area is a subtle combination of clay soil and moderate gravel, so the grapes cultivated are very special. The hilly areas outside Geneva, located along the river, are the most popular places for grape cultivation. If you have time, you can take a river cruise down the Rhone River and visit the wine cellars around the Rhone River Basin. The typical Chasselas Chasselas wine in my hand is light gold in color. Yellow, with a refreshing taste, it is a dry wine with a light, soft but long taste, tending towards floral and mineral aromas, with linden flower aroma as its representative floral aroma..."

The waiter is very professional and recommends them vividly.

Li Xiaofan smiled and said: "Then let's try this white wine first, our mouths will water after you talk about it!"

"Okay, then let me chill it for you first, this white wine tastes more mellow and delicious after being chilled!"

"Okay, thank you! Could you please recommend another red wine to us?"

The waiter brought another bottle of red wine and introduced to Li Xiaofan and the others:

"I have this Oeil de Perdrix red wine in my hand, which is a light pink rosé wine made from Pinot Noir grapes. It is a red wine that our locals are very happy with. It is produced in our Switzerland. The Neuchatel region, this Neuchatel is one of the smallest wine-producing regions in Switzerland, located in the French-speaking region of Switzerland, across the Jura Mountains from Arbois in France. This region is often called the "Three Lakes Region" because its vineyards are mainly Distributed around the western part of the Swiss lake, there are three lakes: de Morat, de Bienne and de Neuchatel. The ancient calcareous soil in this production area is very similar to that of Chateau Chalon, a famous French red wine production area 60 miles away, so the quality is quite good ,very popular!"

"Okay, let's have a bottle first and let's try it!"

Then the waiter added a red wine glass to each of Li Xiaofan and the others, one glass poured Alitote white wine, and the other poured Oeil de Perdrix red wine.

First they tasted the chilled Alitote white wine.

After pouring into a wine glass, this dry white shows a beautiful light golden yellow color under the light, and the taste is clear.

Qian Ruoxue praised: "The taste is very good, soft and lingering, you can feel the aroma of linden tree flowers, a little lily flower, a slight aftertaste of almonds, elegant body, low acidity..."

She asked Li Xiaofan, "Dude, when I took the food experience elective class last time, I mentioned why white wine tastes better when chilled in summer, do you remember?"

"Well, white wine tastes better after being chilled. Because white wine has relatively high acidity, the acidity will be more obvious after being chilled, and the taste will be more sour and refreshing. On the other hand, after being chilled, the wine in the wine The aroma and flavor substances are condensed together again, and after being poured into the wine glass, the aroma and flavor slowly open and bloom as the temperature rises, and the smell that people smell is more obvious and lasting..."

"Well, the answer is correct. Let me ask you again, what are the characteristics of the aroma of wine?"

"You said in the last class that the aroma released during the ripening process of wine is the most fascinating part. Wine aromas can be divided into three categories: the original fruity aroma of grapes, the aroma produced by grape fermentation, and the aroma produced during aging. Aroma. As time goes by, the original fruity aroma of the first two grapes and the aroma produced after grape fermentation will slowly disappear, and finally replaced by the aroma of aging wine. The volatile acids and esterified substances gradually produced by wine during the ripening process , is the main reason for the formation of the aroma of the aged wine. It is naturally difficult for the wine without the ability to age to appear the aroma of the aged wine."

"Well, I have a good memory. What are the characteristics of the aromas of white wine and red grapes?"

"White wine will have mainly floral and fruity aromas when it is young. White wines with the ability to age will gradually change into overripe or boiled fruity aromas as they mature. After that, nutty aromas such as almonds and walnuts will gradually change. Appears. Older white wines have spice flavors such as cinnamon and cardamom, as well as oxidative smells such as apple peel, caramel, and mushrooms..."

"The aroma of red wine is also transformed from fresh fruit aroma to strong ripe fruit aroma, and at the same time, the smell of spices, wetland and animal fur appears. When the red wine begins to age, the aroma of tea and straw will appear, and finally it will show the aroma of rotten wood, Pu'er and the smell of mushrooms..."

Qian Ruoxue praised: "Guy, you have a good memory, full marks!"

The two Korean girls, Park Hye-kyo and Kim Ji-yeon next to her, opened their eyes wide and were stunned when they heard it.

Li Xiaofan quickly explained to them in Korean.

They listened carefully, as if they had learned a lot.Li Xiaofan finally introduced to them that Miss Qian Ruoxue is a professor from China and an expert in the tourism management industry.

Park Hye Kyo and Jin Zhiyan opened their mouths wide and exclaimed: ",,.! (God, you are actually a professor, so admirable, we are so lucky tonight!)"

At this time, the waiter brought up a large plate with fragrant aroma and introduced:
"Everyone, this dish is our famous Swiss local dish perch fillet. Its raw material is fresh sea bass from Lake Geneva. It is sliced ​​and then fried in butter. It is served with lemon slices and boiled potatoes. It tastes very tender! It is recommended to try this While the perch fillets are delicious, enjoy chilled Alitote white wine!"

"Well, great, very good advice, thank you!"

Li Xiaofan raised his glass and said to Qian Ruoxue and the two Korean girls in English:

"Come on, cheers! Let's enjoy the food!"

"Well, cheers!"

"Thank you and have a nice weekend!"

“Wow, this river bass fillet is really tender and not fishy at all. It’s so delicious!”

"The taste of this dry white wine is really good. When paired with a good mood and beautiful scenery, it's really intoxicating!"

And our professor Qian is still questioning Li Xiaofan: "Student Li Xiaofan, why is there a saying that dry white goes with seafood?"

(End of this chapter)