quicksearch
Chinese New Year 2017 begins January 28, kicking off two weeks of celebrations honouring the Rooster.
Befitting such an important celebration, there will be much feasting, prompting the familiar question, “Which wine to pair with Chinese food?”
That’s as bonkers a question as “which wine to pair with Italian food?” There is no one “Chinese Food”, of course, but rather eight distinct regional styles. What they do share is a mix of flavours on the palate; often a dish has many or all of the spicy, salty, sour and umami flavours, not to mention varying textures and temperatures. Whereas most folks give up and drink beer, we are not folks to back down from a challenge. We prefer to have a few different bottles open on the table, picking and tasting amongst the wines just as we do with the dishes. Of course, if you want to go with just one wine, make it sparkling – the acidity and bubbles help keep the mouth fresh, and a touch of sweetness, or a rosé, help to bridge the flavours.
Here are a few basics when selecting wines to ring in the Rooster, or with Chinese flavours throughout the year.
Sweet flavours like dried fruits and plum sauce benefit from wines that have sufficient or greater sweetness. Dry wines can become bitter, tannic or sour.
Think: Riesling, Torrontes, Gewurztraminer, Viognier
Sour flavours like lime and tamarind benefit from crisp, flavourful light-medium bodied wines with high acidity to match the acidity of the dish. Without the acidity, the wine will taste thin and acerbic.
Think: unoaked Chardonnay, Chenin Blanc, Grüner Veltlinter, Vinho Verde
Salty flavours like soy sauce, oyster sauce and shrimp paste accentuate tannins, so selecting a white or red with soft tannins and bright fruit and acidity to match.
Think: Pinot Gris, Gamay, or dry and fruity rosé
Bitter flavours like ginger and herbs can enhance tannins and create an unfavourable earthy note in many wines. Fuller bodied whites or reds with some oak can mitigate the bitter edge.
Think: Grenache, Cru Beaujolais/Gamay, Malbec
Umami flavours like mushrooms, fermented beans, cured meats can make many wines without equal potency seem bitter or earthy. Selecting savoury wines with restrained tannins and complexity to match works well.
Think: Juicy Pinot noir, GSM blends, new world Shiraz
Here are our Top 10 wines that would make a great match for any Chinese feast table. Xin nian kuai le.
-TR
