Wine-Chinese food pairings might sound as arbitrary as Mr Pibb-Chinese food pairings or baijiu and American cheese burgers, but wine producers often pawn it off as a science to get in bed with the Chinese market. Nonetheless, some wines and Chinese foods do marry well, and the Drinks Business has listed their top five pairings. Agree or disagree?
1. Crispy duck with a slightly sweet, acidic white wine like Pineau de la Loire.
2. Sichuan food (all of it, apparently) with a dry, fruity white like Alsace Riesling.
3. Dim sum with champagne. According to Zach Yu, wine aficionado at Hong Kong’s Ming Court restaurant, “champagne is always at home with delicate seafood dishes and with crisp, deep-fried foods. Therefore, it goes well with dim sums because they’re a mixture of flavours and textures – some delicate and steamed [like seafood], some more robust or fried like pork buns.”
4. Yangzhou Gansi, soft shredded chicken with ham and bamboo shoots, with Château Pechedey Graves 2004.
5. Sweet and sour dishes with Chilean rosés. Guardian wine critic Fiona Beckett writes, “when a rosé’s sweet flavours and pop of carbonation hits the lips, it sets the stage well for the complex flavours of sweet and sour food.”
[Image credit: @danielygo]