When enjoying a proper dinner, a solid wine pairing can elevate the flavor experience of both the wine and food. These elements should work in harmony to create a cohesive meal from start to finish — which is why, before you order a whole bottle at a restaurant, it’s crucial to first choose the courses you’re planning to enjoy (from appetizer through entree). Take it from this career-bartender-turned-writer: A wine that clashes with your meal can snub out an eager appetite like the candle flame on your dining table.
在享用正式的晚餐時，一段恰當的酒搭配能提升葡萄酒與餐點的風味體驗。這些元素應該和諧地協同，從頭到尾打造一個連貫的用餐過程——因此，在你在餐廳點整瓶酒之前，先確定你打算品嘗的菜餚（從前菜到主菜）是至關重要的。就讓這位曾在酒吧任職、後來成為作家的專家說法告訴你：若酒與餐點彼此衝突，會像餐桌上的蠟燭火苗一樣，讓你原本的好胃口熄滅。
Ultimately, selecting one wine that can “do it all” — complementing every dish in a multi-course meal — is a fairly tall order. This is why many structured prix fixe meals typically come with a different wine pairing built into every course. However, in the quest to choose one bottle that works from course one to dessert, it can be helpful to lean into contrasting pairings. An off-dry pinot grigio can artfully juxtapose a plate of salty cured charcuterie meats. Meanwhile, that same off-dry pinot grigio complements an entree course of briny linguine with clam sauce, carrying cohesively throughout the entire meal.
究竟要選出一瓶能「全部搞定」、能與多道菜肴相搭配的酒，實在是一件相當艱難的事。這也是為什麼許多設計精準的套餐餐常在每一道菜中提供不同的酒搭配。然而，在尋找從第一道到甜點都能通用的一瓶酒時，採用對比性搭配會更有幫助。一款半乾型的皮諾格里喬（off-dry pinot grigio）就能巧妙地與鹹味的風乾香腸拼盤形成對照。與此同時，同一款半乾皮諾格里喬也能搭配帶鹹味的蛤蜊醬扁麵（linguine with clam sauce）的主菜，整顿餐點也因此更具連貫性。
Chardonnay complements an entree of lobster or herbed chicken breast. Here, it’s wise to open with an appetizer like spinach and artichoke dip, Caesar salad, or shrimp cocktail. Craving something red? Reds with moderate tannins, like savory Sangiovese or flinty pinot noir, would complement umami-forward, earthy entrees like mushroom risotto, grilled winter vegetables, and tomato-based pasta dishes like bolognese. To open the meal, Sangiovese or pinot noir does well alongside a rich, fatty appetizer like burrata and crostini or steak tartare.
霞多麗（Chardonnay）搭配龍蝦或香草雞胸肉等主菜時相當合適。此時，開胃先以菠菜、洋薊蘸醬、凱薩沙拉或蝦 cocktail 等開場會是明智之選。想要來點紅酒？中等單寧的紅酒，如風味十足的桑嬌維塞（Sangiovese）或帶礦物感的黑皮諾（Pinot Noir），能與充滿鮮味與土感的主菜如蘑菇烩飯、烤冬季蔬菜，以及以番茄醬為基底的義大利麵（如肉醬）相輔相成。為了開場，桑嬌維塞或黑皮諾與濃郁油脂的前菜如布拉塔奶酪配烤麵包片（burrata with crostini）或牛排塔塔也都十分適合。
Pick your appetizer and entree before selecting a bottle of wine
Working in tandem, your wine and food choices should create a transformative interaction across the palate. To make that happen, a general rule is to match the weight of the wine to the weight of the dish. A heavier meal like braised short rib or duck confit, for instance, will require an equally heavy, full-bodied wine to stand up to its boldness. In this case, woody cabernet sauvignon or velvety, plum-forward merlot make ideal accompaniments. Their dryness and firm tannic structures cut through the richness of meat. Conversely, a lighter meal like blackened whole branzino would be overpowered by these fuller-bodied wines. Instead, a lighter, more acidic offering like zippy, vegetal sauvignon blanc makes a better, brighter, balanced fit. If you were chowing down on an oilier fish, however, a dry rosé would slice through the entree’s fattiness while keeping the bouquet floral and lively.
酒與餐點的協同搭配應該在味蕾上產生轉變式的互動。要做到這一點，一般規則是讓酒的風格與菜餚的重量相匹配。較重的餐點，如慢燉肋排或鴨腿油封，將需要同樣濃郁、酒體較重的酒，才能中和其 bold。此時，木質感的卡本內蘇維翁（cabernet sauvignon）或柔滑、以梅子為主的梅洛（merlot）都是理想搭檔。它們的乾度以及堅實的單寧結構可以切開肉的脂肪感。相反地，較清淡的餐點，如煎黑煎整尾布蘭齊諾（branzino）會被這些較濃重的酒力壓過。取而代之的是較清新、帶酸度的酒款，如活潑且帶蔬果香的長相思白葡萄酒（sauvignon blanc），能帶來更好、明亮、平衡的搭配。如果你吃的是油脂較重的魚類，乾型的玫瑰紅酒（dry rosé）則能削減主菜的油脂，同時保持花香與活力的酒香風貌。
Ordering wine at a restaurant can seem daunting, especially for the unacquainted. A knockout (or strike-out) wine pairing colors the overall experience of your meal — and, when shelling out for a multi-course dinner and whole bottle to go with it, gourmands want to be sure they’re getting their money’s worth. When in doubt, consult your server before ordering. It’s always a good idea to ask the pros for help. “We’re thinking about ordering the braised lamb entree and garlic scape salad to start, which wine would you pair with that?” can make all the difference between a memorable meal and one you’d rather forget.
點餐酒在餐廳裡確實會讓人感到畏懼，特別是對於不熟悉的人。出色的酒搭配能顯著影響整個用餐體驗——而當你為一次多道式晚餐與整瓶酒花費時，美食愛好者都想確保花得值得。若不確定，請在點單前諮詢服務員。向專業人士尋求協助永遠是個好主意。「我們打算以燉羊主菜與蒜蓋沙拉作為開場，您會為這道搭配哪一款酒？」這樣的詢問，往往能決定整場用餐是難忘還是遺憾。
