摘要
懂得烹饪的人对于香气和食材特性的互搭比较敏锐，对于菜式与餐酒之间该如何平衡更能融会贯通，比起纯粹研究葡萄酒的侍酒师有着对酒食配搭更直观的理解。
People who master the skill of cooking find it easier to match food with the prefect wine; more so, than the sommeliers who only study wines. Micheal Grimmer, F＆B Director of Sheraton Guangzhou Hotel would shares hisown experience from managing a kitchen to the wine world in a hotel.
出处
《葡萄酒》
2013年第11期74-75,共2页
Wine
