酒食姻緣–葡萄酒搭配中式料理之探究

Abstract

本研究以葡萄酒搭配中式料理的新興題材做探討，綜觀過去在此領域的研究偏少，現今亞洲市場強勢崛起，東西融合的社會下，餐桌上處處可見葡萄酒搭配中菜的用餐模式，故此研究不管在市場或學術上皆有一定的需要及價值性。本研究採用質性分析法，以文獻分析法探討本研究範圍裡的八款葡萄酒(卡本內蘇維濃、梅洛、西哈、黑皮諾、霞多麗、長相思、麗絲玲、起泡酒)和八大菜系(臺、魯、川、粵、蘇、閩、湘、浙)之口味及特色；再以半結構式訪談法訪談七位葡萄酒專家和各菜系代表之八間餐廳及一位美食專家做為研究參與者，其後進行分析做出結論。依結論設計八款葡萄酒搭配八大菜系適性圖，從圖中可以發現共通點，幾乎各菜系都有可以搭配的葡萄酒，只是適合的比重不同；從研究中也歸納出各菜系主調不同，但不管何種菜系，主調大致都是在一定的範圍內做變化，餐酒搭配則會因主調差異而決定葡萄酒的選擇，而葡萄酒的品種特徵及味道要與主調相互協調才是適合的搭配。所謂適合的搭配是彼此能夠相輔相成或互補；而最佳的搭配則是在口感平衡的基礎上同時為彼此放大或增添優點；反之，搭配不協調的情況下，會搶味或放大另一方的缺點；最糟糕的搭配是兩方結合下同時凸顯、放大彼此缺點。而研究模型圖中設計的四個基準點就是以此設計，分為不適合、尚可、適合、最適合。基於上述結果，本研究發現，在餐酒搭配中優先要考慮菜系的主調，以利葡萄酒的選擇。針對未來研究，建議可以質、量並重的方式且能探討更多菜系及國家和特色區域的葡萄酒做延伸，以發掘更多大眾喜好及趨勢，深化研究實用度。This study explores the emerging topic of wine pairing with Chinese cuisine. Given the limited research in this field historically and the rising dominance of the Asian market in today's globally fused society where wine and Chinese dishes are increasingly seen together, this research holds both market and academic value. The study employed qualitative analysis, through a literature review, it examined eight types of wines (Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling, sparkling wine) and eight major Chinese culinary styles (Taiwanese, Shandong, Sichuan, Cantonese, Suzhou, Fujian, Hunan, Zhejiang) to analyze their flavors and characteristics. Subsequently, semi-structured interviews were conducted with seven wine experts, representatives from eight restaurants specializing in each culinary style, and one Chinese food research expert. The findings from these interviews and the literature review were analyzed to conclude. Based on the unique characteristics of each wine and the flavor profiles of the Chinese cuisines, suitability charts were designed. These charts revealed commonalities, showing that almost every cuisine could be paired with wine, albeit with varying degrees of suitability. From the research, it is also concluded that the main tones of each cuisine are different. But no matter what kind of cuisine, the main tone generally changes within a certain range. The key to successful pairing lies in matching the wine with the dominant flavors of the dish. Food and wine matching will determine the choice of wine based on the main tone, the variety characteristics and taste of the wine must be in harmony with the main tone to be suitable. The study concluded that the best pairings achieve sensory balance, where the wine and dish enhance each other's qualities. Conversely, poor pairings can detract from or exaggerate each other's shortcomings. The four reference points designed in the picture are based on this design and are divided into unsuitable, acceptable, suitable, and most suitable. In summary, this study found that in Chinese food pairing priority should be given to the characteristics and taste of the cuisine to facilitate the selection of wine. For future research, it is recommended that the study be extended in a way that paysequal attention to quality and quantity and can explore more Chinese food, and wines from different countries and characteristic regions to discover more public preferences and trends and deepen the practicality of the research.