問題詳情

(42 ~45)I received a few emails concerning matching wineswith different kinds of fish. While I got a sense from a fewreaders that all they really wanted was my “OK” for them todrink their favourite red wine with red snapper, a couple ofreaders wanted me to go a little deeper.Can you drink red with fish? Of course you can. And I’mnot joining the current fashion of certain sommeliers whobelieve that you should “drink what you want.” You can, butmy feeling is that it is a bit of a waste if you can go for amarriage that will truly benefit both what you are eating andyour wine. When you get that perfect, or even near-perfectmatch, then you create an even greater taste sensation. It’salso a waste if you drink wines that are too powerful or notstrong enough for what’s on your plate. Too strong a wineand you can overpower the taste of the fish; too weak awine and you might as well be drinking water. Texture is alsoan important consideration.So let’s dial down the fish thing. For all you red-wineonlydrinkers, you have many opportunities to legitimatelyavoid whites. You just have to pick the right type of fish,and/or preparation.The first thing to look at is what kind of fish you arecooking. Is it a light and flaky, or meaty and rich? For moredelicately flavoured, non-oily fish like tilapia, sole, haddockand perch, you want to drink a similarly delicate wine.Unless they are battered and fried, which changes things,these types of fish are generally served with just a wedge oflemon. This is your clue. Go for higher acid, citrusy whiteslike a New Zealand or Loire Sauvignon Blanc, GrünerVeltliner, Vinho Verde or an Assyrtiko from Greece.For slightly weightier fish, but still delicately flavoured,like trout, cod, red snapper, sablefish and swordfish, you cango for a richer white. Soave, white Burgundy, Rhône whites,Chenin Blanc and southern Italian whites like Fiano areperfect. They aren’t too powerfully flavoured, but offer theright palate weight for the fish.Now, for all you red wine drinkers: darker fleshed fishlike salmon and tuna is where you can start cracking openthe Pinot Noirs and Cru Beaujolais. While I haveexperimented with nearly every style of white wine, there issomething about the marriage of a silkier, red fruited Pinotand salmon that just works. If you want to stay thematic tothe summer, you can open a good Rosé as well, but serve itaround 12°C.And finally, for the family of oilier, strong flavoured fishlike mackerel and sardines, as well as smoked fish, you needto bring out equally powerful wines. Both red and whitescan work here. You still aren’t opening a Napa Cabernet, butI have had Barolo with mackerel, and the oil in the fish is anice counterpoint to the tannins. Riesling and Alsatian PinotGris also work very well.
42. Who do you think the author may be?
(A)a waiter at a seafood restaurant
(B)a wine critic writing for a newspaper
(C)a wine importer for a retail store
(D)an expert on types of fish

參考答案

答案：B
難度：簡單0.76
統計：A(3),B(38),C(5),D(2),E(0)

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