[問題] 為什麼台式筵席多半喝紅酒？
老爸公司春酒宴喝紅酒，昨天喝喜酒也喝紅酒，從小到大有印象的台式筵席
都是喝紅酒，頂多偶爾有紹興。
可是一大半的菜都是海鮮，配紅酒......好腥，很難昧著良心說好吃。喝酒
不吃菜，吃菜不喝酒，好艱難的二選一......還好有柳橙汁可以漱口。
想了一個晚上決定請教酒板各位專業的大大，為什麼台式筵席多半喝紅酒？
如果是為了喜氣，怎麼不選粉紅酒？印象中粉紅酒搭海鮮或獸肉好像都ok。
by 想不通的初學者
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