Paring ไวน์ขาวตัวโปรดกับกุ้งชุบแป้ง

Paring ไวน์ขาวตัวโปรดกับกุ้งชุบแป้งทอดก็ฟินได้ เพราะ Acidity ในไวน์จะช่วยดึงรสอูมามิออกมาจากเนื้อกุ้ง อีกทั้งยังช่วยลดความมันของอาหารทอดจานนี้ได้ด้วยนะคะ...เมนูง่าย ๆ ที่ลงตัวได้สุด ๆ แบบนี้ ต้องที่ “Private Room” Speakeasy Wine Bar @มาเลเซีย เลยค่ะ

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My favorite white wine Paring with fried shrimp, it's fin because of Acidity in wine is helped pull out the umami taste comes from the shrimp. It also reduces it's this dish fried food? ... a simple menu that are extremely similar to the "Private Room" Speakeasy Wine Bar @ Malaysia EP-

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Paring favorite white wine with fish, shrimp fritters was because Acidity in wine, umami to pull out of shrimp. It also helps reduce oiliness of fried food, this dish is too simple menu ... perfect for any of this to the "Private Room" Speakeasy Wine Bar @ Malaysia it.

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Paring favorite white wine with deep fried"s fin. Because Acidity in wine will pull out of the area, อกุ้ง umami flavor It also reduces the fry cook this dish too... A simple menu, the perfect end. This need. "Private Room Speakeasy." Wine Bar @ Malaysia.

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