摘要
一个红锅，两份肉类，三份青菜，四五知己，六七美酒，围炉小酌，天南地北，可谓寒冬中最惬意的聚会方式。火锅不需要经过繁琐烹饪步骤，是食客和食材直接的对话，如何选择配酒，才能为精选的食材增色呢？且看本文作者为我们一一揭晓。
There is more than the Sichuan style of spicy hot pot. Grace, our Shanghai journalist, as wellas a WSET instructor, tried a newly opened delicate hot pot restaurant, where she hosted an interesting pairing of hot pot ingredients and wine. Let us see how well the “marriage” went.
出处
《葡萄酒》
2013年第2期62-67,共6页
Wine
