The golden autumn is here,and it's the season of plump crabs.Crab meat has the characteristics of high protein and low fat,and is rich in vitamins.It is a rare good ingredient.However,the nature of crabs is cold.It is a good choice to add green onion and ginger when cooking,and to eat with moderate wine.

　　Modern medical research has found that white wine has a strong bactericidal effect,which can effectively inhibit the multiplication of Escherichia coli,Shigella and other bacteria in the human body;in addition,white wine contains a lot of vitamins,these vitamins can The umami is stimulated,making it more delicious.

　　The dry white wine has a strong fruity aroma,but the taste is light and refreshing.Not only will it not cover up the deliciousness of the crab itself,but it also has enough acidity to relieve greasiness and improve freshness.It can not only cover the smell of seafood,but also inspire the original thin taste of grape varieties.Moreover,the dry white wine has enough active acidity,just like a sharp sword to open the umami flavor in the crab meat protein.It not only refreshes the crabs,but also uses its own fruit acid instead of acetic acid.Even the original crab vinegar with crabs can be omitted.Is the best companion for crabs.
　　The Chaman Collection dry white wine under the Tupu brand,the grape variety is Sauvignon Blanc,contains more beneficial ingredients such as amino acids and vitamins.Compared with the most characteristic of dry red wine-"tannin",the most important characteristic of dry white wine is"acid".The organic acids such as tartaric acid,malic acid and citric acid in dry white wine can remove fishy,Sterilization and mouth-clearing effect,especially suitable for white meat and seafood.On the other hand,the acidity of Tupu Chaman dry white wine is more balanced,and the taste is more fresh and refreshing after being refrigerated.The slightly acid reveals a refreshing fragrance and feels full of vitality.

　　Let's have a"crab"encounter with wine this season!