What Wine Goes With Chinese Food? (Question)

Chinese Food Pairings With Suitable Wines

  • Sauvignon Blanc with Vegetable Lo Mein.
  • Malbec with Beef and Broccoli Paired.
  • Lambrusco with Sesame Chicken.
  • Gamay with General Tso’s Chicken.
  • Moscato paired with Sweet and Sour Chicken.
  • Riesling with Kung Pao Chicken.
  • Pinot Noir with Peking Duck.
  • Grenache Paired with Mongolian Beef.

Which wines go best with Chinese food?

  • Riesling. The more versatile the wine, the better and this is why Riesling is our top wine choice to pair with Chinese food. The Riesling grape maintains its acidity and can develop high sugar levels, making it a great compliment to Chinese food.

Contents

What red wine goes with Chinese food?

Wine for strong flavours in Chinese food Stick to a fruitier red like a Merlot (as long as it’s low in tannins), a Syrah or Syrah blend from the New World such as this beautiful Chilean Syrah blend.

Does red or white wine go with Chinese food?

Red wines pair best with boldly flavored meats. White wines pair well with lighter meats (like fish and chicken). Balance bitter wines with fat. Match the wine to sauces rather than the meat.

What do you drink with Chinese food?

What drinks to pair with Chinese takeout

  • RIESLING. The overall go-to wine for Chinese takeout.
  • SPARKLING. Crisp and dry bubbly is another crowd-pleaser.
  • MALBEC. Try this rich, red wine from Argentina with equally rich dishes, such as barbecued pork or spareribs, advises Yarrow.
  • MAI TAIS.
  • SAISON BEER.
  • SHERRY.

What alcohol do you serve with Chinese food?

Chris Horn, a sommelier at Purple Café in the Seattle area, suggests that German Riesling makes a good combination with nearly any Asian food. This is especially true for spicy dishes like Sichuan and Szechuan. He recommends matching the sugar in the wine with the spice of the lunch or dinner.

What wine goes well with spicy Chinese food?

Whatever you choose to pair with spicy Chinese fare, make sure it has low tannins and low alcohol. A wine with either of those in high doses will only make the heat hotter. For this dish, pick pinot gris, an off-dry chenin blanc or a gewurztraminer on the white side. Keep your reds fruity and low in tannin.

What is a Lambrusco wine?

Lambrusco is a slightly sparkling (frizzante) red wine produced in Italy, with roots dating back to Etruscan and Roman times. Although red lambrusco is by far the most common style, the wine is also made in rosé format, as well.

Does Pinot Noir go with Chinese food?

Surprisingly good with Chinese food. Pinot noir – obviously a particularly good match with crispy duck pancakes but if you choose one with a touch of sweetness such as those from Chile, New Zealand or California, flexible enough to handle other dishes too.

Does Pinot Grigio go with Chinese food?

But beyond that, a good general rule when it comes to choosing a wine to go with Asian food is to stick to the German/Alsatian varietals: Riesling, Gewürztraminer, Pinot Gris and Pinot Blanc, wherever they come from.

Is Prosecco good with Chinese food?

As a general rule of thumb, sparkling white wines, such as Prosecco, work very well with the fried savoury and noodle dishes that are so prevalent in Chinese food. Red wines are great when the dish makes use of a rich sauce, with whites coming into the picture when you’re dealing with spiciness.

What wine goes with kung pao chicken?

Kung Pao Chicken Pairs With: Alsace Pinot Gris. Why It Works: Kung Pao sauce may seem like a nightmare to pair with wine. It’s spicy, sweet, sour, and salty, with a touch of fat. Look no further than Pinot Gris from Alsace, France.

What wine goes with fried rice?

Great wines to drink with fried rice

  • Riesling, dry or off-dry.
  • Pinot Gris.
  • Chardonnay.
  • Pinot Noir.
  • Syrah / Shiraz.
  • Bold, off-dry rosé

What alcohol goes with stir fry?

The deep flavors in these dishes really let fruity reds and whites shine. For a white wine try an appley Pinot Blanc or unoaked styles of Chardonnay. For reds, go for juicy, low-tannin, wines, like Beaujolais from France or California Pinot Noir.

What do you drink with kung pao chicken?

Kung Pao chicken pairs well with an off-dry Riesling, aromatic Gewurztraminer, or Viognier from the Northern Rhône region. Dishes served with hoisin sauce, like Moo Shu Pork, go well with an off-dry Riesling or Chardonnay.

What whiskey goes with Chinese food?

Naturally, seafood goes well with whiskies that have a saline quality. These spirits often come from coastal distilleries like Oban or Talisker, where the sea air permeates the whisky barrels during the aging process. Peated whiskies work surprisingly well with raw seafood.

Wine And Chinese Food: 7 Delicious Pairings

Wine and Chinese food may not seem like the most apparent pairing in the world, but it is one of the most delicious combinations available. However, making the correct selections may elevate your takeaway to a whole new level! Chinese food is diverse and not easily categorised. As a result, finding a wine that can handle the richness of its tastes is a difficult task. Let’s take a look at seven of our favorite combinations, as well as some suggestions for what works best with different options.

One Wine to Rule Them All

When you order Chinese takeaway, it’s natural to think that more is better, which isn’t always the case. So, let’s assume you’ve purchased seventeen bags of groceries, but you only have room for one bottle of wine to accompany them all. What is a wine enthusiast to do in this situation? With so many different flavors to contend with, pairing wine and Chinese food might appear to be a daunting task. All of the flavors of the world, including spicy, sweet, tangy, salty, bitter, and umami, may be found in a single meal.

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  1. Read on to find out more Because of the aromatics, mild sweetness, strong acidity, and lighter body found in Riesling, it may stand up to the taste profile of a range of popular Chinese meals.
  2. Cookie stated it perfectly.
  3. Chinese takeout is frequently very salty and fried, necessitating the use of high acidity.
  4. If, on the other hand, you’re eating anything with stronger flavors (black sauces, duck, or pig), try choosing a sweeterSpätleseto provide a nice counterpoint.
  5. Beaujolais and other Gamay-based wines are excellent choices.
  6. Aside from that, the taste profiles of fruity, earthy, and flowery can stand up to a broad range of foods.

Pairing Wine and Chinese Food

But what if you’re looking for something special, or if you’ve just had enough Riesling (which isn’t to say it won’t happen)? Let’s take a look at seven popular Chinese cuisine, as well as the wines that go well with them. Dumplings in a variety of styles. A. Limbu contributed to this article.

Egg RollsFried Dumplings

Egg rolls and dumplings, which are filled with vegetables and a variety of meats and wrapped in a crisp pocket, are a carryout favorite. Franciacorta is a good match for this wine. Why It Is Effective: Franciacorta, which is made in the same way as Champagne using the same Traditional Methods, is frequently associated with more prominent fruity aromas such as lemon, peach, and cherry.

Wine’s low in alcohol and rich in acidity, making it the ideal pairing for these fried snacks. That strong acidity will cut through the oil, and those bubbles are asking to be dipped in something fried. Crab Rangoon is a dish that is popular in Thailand. A. Nguyen contributed to this article.

Crab Rangoon

Crab Rangoon is a crab puff stuffed with crab meat, scallions, garlic, and cream cheese that is a popular pocket snack in the Philippines. This wine pairs well with:Vinho Verde Why It Is Effective: Citrus, white blossoms, and lemon zest characterize this high-acid wine that goes perfectly with this classic American-Chinese dish, according to the winemaker. When it comes to crab and shellfish in general, Vinho Verde is a terrific wine to pair with it since the acidity will help to balance out the fat from the cheese and frying oil.

Fried rice is a type of dish.

Onyeador.

Fried Rice

Fried rice, which is typically served with meat, tofu, or vegetables, is stir-fried in a wok with a foundation of eggs, oil, soy sauce, and garlic, and is served immediately. Lambrusco is a good pairing. Why It Is Effective: Lambrusco is a wine that is mostly made from fruit. Think strawberries, blackberries, and hibiscus tea with a bit of earthiness in your cup of java. So it’s up to the task of competing with something salty, oily, and fragrant, with a hint of umami thrown in there somewhere.

Lambbrusco di Sorbara is a dish that goes well with vegetable, tofu, and shrimp fried rice.

The greater tannin content of Lambrusco Graparossa can help cut through the fat in poultry and pork.

Jules has contributed to this article.

Kung Pao Chicken

Szechuan classic with flavors of chili, garlic, soy sauce, peanuts, vinegar and sugar is a combination of the sweet and sour and the spicy. Suitable for pairing with: Alsace Pinot Gris. Why It Is Effective: Kung Pao sauce may appear to be a nightmare to pair with a glass of wine at first glance. It has a spicy, sweet, sour, and salty flavor, as well as a hint of fat. Look no further than the Pinot Gris from the Alsace region of France for inspiration. You’ll want to go with a more traditional, off-dry style.

Because the wine’s structure corresponds to the structure of the dish, the wine will not be absorbed by the dish.

Written by J.

Vegetable Chow Mein

An old-fashioned stir-fried noodle dish made with rice vinegar and soy sauce and including noodles, onions and peppers, mushrooms, ginger, and garlic as well as other seasonings. Pairs well with: Muscat Pet Nat’s Reason for Working: Pet Nat is an abbreviation for Pétillant Naturel, a kind of wine in which the fermentation is completed in the bottle after the first fermentation. This produces a delicious natural carbonation that does not require the addition of yeast or sugar. Muscat, often known as Moscato, is an aromatic wine that is most commonly associated withMuscat of Alexandria orMuscat Blanc.

Because of their fragrant qualities, these wines pair well with the lighter flavors of the veggies. In addition, the acidity and bubbles help to balance the salt and oil. General Tso’s Chicken is a Chinese dish that is popular in the United States. S. Bassi contributed to this article.

General Tso’s Chicken

A spicy, deep-fried, fragrant, sweet and sour chicken dish that is most typically offered in Chinese restaurants in North America. Complements the Georgian Qvevri Rkatsiteli. Why It Is Effective: It may seem strange to serve Chinese food with a wine made from aqvevri grapes. After all, it is the longer skin contact that results in the tannins in the wine. That is correct, but there are always exceptions to the norm when it comes to wine. Amber wines are quite versatile when it comes to pairing with food.

These tones are a perfect fit for the sweet and sour tastes of General Tso’s Chicken Noodle Soup.

Spareribs from China.

Chinese Spare Ribs

This dish is most typically seen in Chinese restaurants in North America. It is hot, deep-fried, fragrant, and sweet and sour chicken. With the Georgian Rkatsiteli, this pair is a match made in heaven! Reasons for its effectiveness include: Wine made from the aqvevri grape with Chinese cuisine may seem like an unusual pairing at first glance. After all, the tannins in the wine are produced by prolonged skin contact. Certainly, but there are always exceptions to the norm when it comes to wine.

The tastes of orange peel, sweet tea, honey, spice, and stone fruit may be found in well prepared qvevri fermented Rkatsiteli.

Aside from that, these amber wines are often full-bodied and acidic, making them ideal for pairing with a thick sauce.

Wendy is the author of this article.

The Best Wines to Pair with Chinese Food

A spicy, deep-fried, fragrant, sweet and sour chicken dish that is most typically offered in Chinese restaurants in North America. Complements the Georgian QvevriRkatsiteli. What Makes It Effective: It may seem strange to match aqvevri-based wine with Chinese cuisine, but it works. After all, it is the prolonged skin contact that results in the tannins in the wine. That is correct, but there are always exceptions to every rule when it comes to wine. Amber wines are very well-suited to a variety of cuisines.

These tones are a perfect fit for the sweet and sour tastes of General Tso’s Chicken Noodles.

Spareribs in the Chinese style.

Pairing wine with Chinese food in the Year of the Ox

  • Riesling (dry, off-dry)
  • Gewürztraminer
  • Chardonnay sparkling wines
  • Pinot Noir
  • Gamay
  • Riesling (dry, off-dry)
  • Riesling

Choosing the right wine to pair with Chinese cuisine may be difficult, and it is frequently seen differently in Europe and the United States than it is in China. According to Guo Ying, a sommelier based in Shanghai, the term “Chinese cuisine” is an imprecise idea. Because it only takes one and a half hours to travel from Japan to South Korea, it is easy to see why there is such a range of ingredients and culinary styles in different parts of the country. To make matters even more complicated, you may find that your favorite Chinese restaurant attempts to serve everything to your table at the same time.

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You’ll find familiar selections and popular single meals accessible practically everywhere, and as a result, they’ll provide less challenges when it comes to selecting a wine to match with them.

Here are some options for combining wine with Chinese cuisine that is regularly seen in the United Kingdom and the United States.

Wine with Dim sum

Cantonese cuisine is one of the eight main Chinese regional cuisines, and it is the one that is most commonly encountered in western nations. Dim Sum refers to a variety of small dishes that include steamed dumplings, spring rolls, and meats that have been marinated in soy sauce. Because of the relatively moderate flavors, there are several alternatives for wine matching. The natural savoury taste, rather than requiring condiments to accentuate the flavors, lends itself to being coupled with wines, according to Guo Ying’s research.

  1. In order to improve the flavors, pork flesh is used,’ explained Guo Ying.
  2. In a recent post for Decanter.com, food and wine expert Fiona Beckett recommended a’sparkling wine, especially blanc de blancs Champagne, or a cold fino Sherry,’ among other options.
  3. Wines such as a young Gruner Veltliner or a Picpoul de Pinet with hints of green apple would be ideal for this occasion.
  4. To combine with the salty-sweet, rich contents of a Cha Siu Bao (steamed Barbecued pork bun), try a refreshing off-dry Riesling or a chilled Moscato d’Asti, both of which are available in Chinatown.
  5. Generally speaking, heavier, tannic reds should be avoided when matching wine with dumplings since they are prone to dominate the delicate flavors of these delicate delicacies.

Wine with chow mein (fried noodles) and fried rice

Each of these hearty recipes may be served as a whole meal in and of themselves: carbs, meats, and veggies – everything you need is included on a single plate. Fresh ingredients are skillfully stirred in enormous woks over flaming flames, with lots of oil, soy sauce, oyster sauce, spices, and (optional) spring onions being added to keep everything together. Even though these oily foods are filling, they beg for some acidity to cleanse your palette. Riesling with razor-sharp acidity, with or without residual sugar, remains the preferred pick, although a linear English sparkling wine would not be turned down.

Wine with crispy duck and pancakes

Even while this popular duck dish has some similarities to the famed Peking duck, it is typically deep fried rather than roasted as is the case with the latter. The dish of crispy duck topped with hoisin sauce, shredded cucumber, and spring onion and wrapped in tiny pancakes is well-known among foodies everywhere, and for good reason. For this dry and crispy duck meal, Fiona Beckett recommends a ‘excellent fruity Pinot Noir from Oregon or the Sonoma coast, or a cru Beaujolais’, according to the author.

Master of Wine who is both Canadian and Chinese ‘Peking duck’ is a meal that is oily and thick, according to Jennifer Docherty, while Pinot Noir is ‘very linear’, according to her. In addition, she explained, a trace of leftover sweetness complements the hoisin sauce perfectly.

Wine with sweet and sour dishes

The fictional General Tso’s Chicken has little to do with the actual General Tso, and orange chicken has very little in do with the tangerine chicken of Hunan province, which serves as its ‘origin’. Having said that, there’s nothing keeping us from indulging in these lusciously sweet and sour foods in excess. According to Beckett, sweet and sour foods anglicized with fragrant white blends such as Hugel’s Gentil or TWR’s Toru from Marlborough, New Zealand should be served with aromatic white blends.

When matching wines with spicier meals, such as General Tso’s Chicken, residual sugar levels are a more relevant concern than the alcohol content.

Wine with Sichuan-style spices

When it comes to soothing the burn from Sichuan-style spices, a chilled sparkling wine may work wonders — whether it be Prosecco, Asti, Lambrusco, or Brut Champagne. A similar pairing of fragrant white wines with Chinese cuisine can be successful if the dishes have a complex scent due to the use of many spices. You could also opt for sweetness if you wanted to. An Auslese Riesling, or even a milder type of Sauternes or Barsac, might be paired with the peppery feeling for a harmonious pairing.

Reds that are light-hearted and juicy, such as a young Gamay or Pinot Noir, pair nicely with the rich flavors and provide a refreshing palate cleanse afterward.

Sylvia Wu is the editor of DecanterChina.com as well as a regional editor for Decanter magazine.

Morefood and winepairing articles:

Chinese cuisine has continuously been among the most popular types of food in the United States for decades. When you consider how different the ingredients and flavors are within this sort of cuisine, it should come as no surprise that this is the case. From the traces of vinegar found in the sweet and spicy General Tso’s chicken to the salty-sweet tastes of sesame chicken, there’s something for everyone in this collection of delicious recipes. in addition to being something that goes well with every wine

How to Pair Wine with Chinese Food

Wine and Chinese cuisine may not be a well-known pairing, but if you understand how to combine wines with the complex flavors of Chinese cuisine, you’ll discover that the two may work together to create a powerful combination. When it comes to combining wine with food in general, Wine Folly recommends that you follow some tried-and-true guidelines to ensure more consistent pairings. The following are some of their guidelines:

  1. The acidity of the wine should be higher than that of the meal. A sweeter wine should be served with a sweeter meal. The wine and the meal should have taste intensities that are comparable. Red wines are well with foods that have a strong taste. With lighter meats (such as fish and chicken), white wines are a good match. Fat should be used to counterbalance bitter wines. Instead of matching the wine to the meat, match the wine to the sauces. Please keep in mind that white wines make different patterns from sparkling and rose wines. It is important to note that red wines generate more harmonious pairings.

These are not necessarily hard and fast laws that must be followed, but they do serve as excellent beginning points when it comes to combining wines with foods.

According to the China Wine Competition, if you want white wines, stick to German or Alsatian varietals — this includes Riesling, Pinot Gris, and Sauvignon Blanc — and big, powerful reds like New World Cabernet Sauvignon and Malbec, among other things.

Wine and Chinese Food Pairings

It’s impossible to have authentic Chinese cuisine without include egg rolls as a side dish. They’re a traditional carryout staple. Given the fact that they are such a popular option among Chinese cuisine enthusiasts, we felt it was vital to include them in our list of food and wine matching suggestions. Take a glass of sparkling wine from Franciacorta when you bite into a crispy fried pocket filled with shredded cabbage, pork, and veggies the next time you enjoy a crispy fried pocket. Because it is low in alcohol and rich in acidity, Wine Folly advises pairing this Italian sparkling wine with egg rolls because it will help to cut through the oil in the meal.

Vegetable Lo Mein and Sauvignon Blanc

Soy sauce is commonly used to flavor vegetable lo mein, which gives the dish its distinctive flavor. In the opinion of the China Wine Competition, a goodSauvignon Blanchas the ability to cut straight through these salty notes. Sauvignon Blanc is an excellent pairing wine, with core fruit flavors of lime, green apple, passionfruit, and white peach, as well as overtones of bell pepper, jalapeño, gooseberry, and grass, with a finish that is crisp and clean.

General Tso’s Chicken and Gamay

Even people who are completely unfamiliar with Chinese cuisine and who struggle to decipher the foreign names and characters on a takeout menu may appreciate the delectable sweetness that is General Tso’s chicken. These chicken thighs are covered in hoisin sauce, which makes them both savory and sweet at the same time. According to the China Wine Competition, such characteristically Chinese tastes blend nicely with a glass of the beautiful and light-bodiedGamay from the Loire Valley. Known for its flowery smells and earthy taste qualities, Gamay is a near relative of Pinot Noir and is often blended with it.

Sweet and Sour Chicken and Moscato

Moscato is a deliciously sweet sparkling wine with overtones of Meyer lemon, mandarin orange, pear, orange flower, and honeysuckle in the aroma and flavor. Sweet and sour chicken is, as the name indicates, a combination of sweet and sour flavors, however it can also have a hint of spice on occasion. Food and wine pairings like this one are extremely enjoyable since the flavors of the meal and the low-alcohol Moscato complement each other so nicely.

Fried Rice and Riesling

In terms of versatility, fried rice is a great option because it can be served as a side dish or as an entire entree. This recipe provides you with everything you need — veggies, protein, and carbohydrates — by combining all of the ingredients in a wok or on a griddle at the same time. There are only a few things missing: the citrus tastes of lime and Meyer lemon, pineapple, and apricot, as well as the high acidity levels seen in a decent German Riesling. Depending on your own choice, you may drink this wine either sweet or dry.

Conclusion: Corking Our Thoughts

In certain elements of life, it is OK to compromise on quality, but when it comes to wine enjoyment, we do not believe in compromising on quality. Of course, you want a variety that will pair well with your cuisine, but it’s even more crucial that it will pair well with you as well. As a result of this article, you should shop with JJ Buckley Fine Wines the next time you treat yourself to Chinese takeout so that you may experiment with each of the combinations described above. In order to avoid the time-consuming task of sifting through webpage after webpage of information, consider consulting with a JJ Buckley wine consultant for assistance.

We can also answer any questions you have regarding wine pairings, tasting notes, and wine reviews. Also available are custom-tailored suggestions based on your palate and preferences, as well as unique discounts on the greatest wines from across the world.

Top pairings

Some areas of life may be compromised for the sake of quality, but when it comes to wine, we don’t believe in compromising on flavor. Although you want a variety that will pair well with your cuisine, it is even more vital that it will pair well with you as a human being. As a result of this article, you should shop with JJ Buckley Fine Wines the next time you treat yourself to Chinese takeout so that you can try each of the matches. In order to avoid the time-consuming task of going through webpage after webpage of information, consider consulting with a JJ Buckley wine consultant.

We can also answer any questions you have regarding wine pairings, tasting notes, and ratings.

Contact us for more information.

You may also enjoy …

Yes, it is possible to pair wine with Chinese cuisine. (Photo courtesy of Abel Uribe / Chicago Tribune) Ah, Chinese cuisine, that delightful, uncomplicated, enjoyable-to-eat meal that, unfortunately, frequently presents wine-pairing difficulties. Intense flavors dominate the cuisine, whether spicy or sweet, or overflowing with savory umami, the fifth flavor that is difficult to define but easy to enjoy. Sometimes a mouthful of Chinese food will include all three of these characteristics at the same time.

  • It’s difficult to mix wine with such extremes, but thankfully, there are many different wine styles to choose from.
  • I prefer to bring a sparkling wine, a white wine, and a red wine with me when I travel.
  • It’s best to be prepared in advance.
  • No matter how small the group (even if it’s just one other person and myself), I want to order a few appetizers, some entrees, and a few of side dishes and indulge in sampling everything.
  • The same might be said about wine consumption — however, oddly enough, wine never seems to make it home with me.
  • Wine pairing ideas for nine popular Chinese cuisines are provided in the next section.
  • As with any type of Chinese cooking, Cantonese cuisine is as fresh and unadorned as any other, which makes dry riesling a suitable pairing with it.

Riesling, particularly off-dry riesling, is the perfect medicine for Chinese cuisine, since it, like Champagne, balances out the exquisite salt, sweetness, and spice of Chinese cuisine with acidity, body, and a tinge of residual sugar.

If the wine is off-dry, the arrow will point to a position in the “medium dry” range, which is anywhere between a quarter of the way in from the left side of the scale and the halfway point on the right side of the scale.

Aside from that, there are other more possibilities available, some of which are described below.

The dumplings filled with shrimp and chives, the huge noodle pillows stuffed with pork, the beef balls, the turnip cakes, and a variety of other meals are often offered in the morning and early afternoon, whether from rolling carts or from the menu, among hundreds of other dishes.

You can drink champagne, cava, or prosecco if you like, and you’ll most likely be OK no matter what.

It’s a chow mein.

To prepare the noodles, they must be stir-fried, which necessitates the use of wine that may cut through the heavy and richness of the oil used in the preparation.

The same wine types might be used for fried rice as well, as long as there is enough fruit and acidity to cut through the richness.

Umami, sometimes known as the “fifth flavor,” is found in plenty in this rich, mouth-filling meal, which is served in pancakes that are as thin as paper.

Peking duck is a delicacy in China.

To pair with reds, choose for a fruity pinot noir, or a stronger merlot for something a bit more substantial.

Ma po tofu, ma po tofu.

What ever wine you pick to combine with spicy Chinese cuisine should have minimal tannins and alcohol levels.

Choose a pinot gris, an off-dry chenin blanc, or a gewurztraminer on the white side of the spectrum for this meal.

Try a Beaujolais, a pinot noir, or a Lambrusco, which is pleasantly effervescent.

We’re getting even spicier at this point.

Off-dry whites pair well with spicy foods, much as Batman pairs well with combatting crime.

Unlike the previous two, this savory meal is not as spicy, so it would pair well with smooth red wines such as merlot, grenache, or a GSM (grenache, shiraz, mourvedre) mix, or with a sweet wine such as carmenere.

Michael Austin works as a self-employed contractor. [email protected] Twitter handle: @pour man

Tips for Pairing Wine With Chinese Food

Are you seeking for a place to unwind after a hard and exhausting day? If you enjoy wine but also enjoy Chinese food, don’t be discouraged—check out these suggestions for matching the two! Do you need some relief after a hard workweek or a stressful situation? Look no further. Many people’s go-to meal is Chinese food, which is known for its salty, rich deliciousness. But what is the greatest pairing for this? We frequently wish to match it with the refreshing comfort of a glass of wine. With these wine matching suggestions for Chinese cuisine, you can relax and enjoy yourself.

Two Quick Tips:

You may be seeking for a place to rest your weary bones after a long and hectic day. Instead of feeling discouraged if you enjoy both wine and Chinese food, look into these suggestions for combining the two. Having a hard day at work or dealing with a stressful situation? Need some soothing? Among many individuals, Chinese food is their go-to meal because of its salty, savory goodness. But what is the greatest pairing for this? We frequently wish to match it with the cool, refreshing comfort of a glass of wine.

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If You Want Red, Go Light

Let’s say your favorite comfort wine is a red. When purchasing most Chinese meals, avoid selecting the deepest crimson available on the store. Instead, choose for a lighter option! Red wines such as Pinot Noir, Beaujolais, and other lighter red types will be able to stand up to the spicy Chinese meals, but they will not be overpowering.

Best Chinese Food and Wine Pairings

Everything fits under the category of Dim Sum, which is why it makes such an excellent choice for wine matching purposes. You have a few alternatives to choose from when it comes to wine pairings because they are often light in flavor. Chardonnay is actually a lovely choice for most people, but you may also try a Blanc de Blancs Champagne, a Gruner Veltliner, or an off-dry Riesling if you want something different. Generally speaking, a white wine (still or sparkling) should be served with these foods.

Sichuan-Flavored Dishes

Is it the flavor of spice that you prefer? As with other spicy foods, you don’t want to try to overshadow the flavor by adding too much. As a substitute, try for bubbles and even a hint of sweetness. Off-dry Rosé, a juicy Pinot Noir, or even a sparkling wine like Prosecco will assist to soothe the burn and enhance the rich scents!

Fried Rice and Chow Mein (Chicken, Shrimp, Pork—You Name It!)

These hearty recipes provide you with all you need in a single serving. Chow mein and fried rice are classic Chinese meals that are filled (possibly) with carbohydrates, delicious meats, and delectable vegetables before being thrown in a pan. Choose a high-acid Riesling, a Chenin Blanc, or another sparkling wine to complement your meal.

Sweet and Sour Dishes

Aromatic meals call for aromatic wines, and vice versa. This pairing is best paired with Gewurztraminers, but really anything sweet and acidic will do the trick with these dishes. Try something new, though, because there is such a wide variety of meals that fall under the “sweet and sour” category. Individual taste buds differ, and the more you play with them, the greater chance you have of knowing your own. Don’t be afraid to put your hypotheses to the test with the assistance of Wines ‘Til Sold Out.

Our last-call wines feature a wide variety of alternatives from which you may pick to put your skills to the test. And don’t worry, you’ll still get that satisfying sense of accomplishment at the end of the day.

Asian Take Out And Wine Pairings

Makes 4 servingsSpicy chicken with peanuts, similar to what is served in Chinese restaurants, is easy to make. The ingredients reduce to a nice, thick sauce, and you can substitute cashews for peanuts, or bamboo shoots for the water chestnuts.2 tablespoons white wine, divided2 tablespoons soy sauce, divided2 tablespoons sesame oil, divided2 tablespoons cornstarch, dissolved in 2 tablespoons water1 pound skinless, boneless chicken breast halves, cut into chunks1 ounce hot chile paste1 teaspoon distilled white vinegar2 teaspoons brown sugar4 green onions, chopped1 tablespoon chopped garlic1 (8-ounce) can water chestnuts4 ounces chopped peanuts1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoonsesame oil and 1 tablespoon cornstarch/water mixture and mix together. Place chickenpieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place inrefrigerator for about 30 minutes.2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1tablespoon sesame oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar andsugar. Mix together and add green onions, garlic, water chestnuts and peanuts. In amedium skillet, heat sauce slowly until aromatic.3. Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is whiteand juices run clear. When sauce is aromatic, add sautéed chicken to it and let simmertogether until sauce thickens. Serve with rice.

A Guide to Pairing Wine with Chinese Food

Tips for Choosing the Right Wine with Chinese Food For those searching for a fast and dirty breakdown of which wines pair best with Chinese cuisine, the alternatives are quite obvious. However, I believe that white wines from Germany and Alsace like Gewürztraminer, Müller-Thurgau, Pinot gris, Pinot blanc and Riesling are the greatest pairings for Chinese cuisine. If you’re serving a spicy food, go for white wines that have a slight sweetness to them. And if you’re eating fried food, such as fried spring rolls, consider pairing it with a sparkling wine, since they’re quite fantastic!

Look for full-bodied wines with vivid fruit and balanced acidity, such as GSM (Grenache-Syrah-Mourvèdre), Merlot, and Malbec if you truly want to indulge in a rich experience.

Here are a few of the most popular meals, along with some wine pairing suggestions for each dish:

MA PO TOFU WINE RECOMMENDATIONS

Wines of this category include semi-sec whites and soft reds. Sylvaner, Pinot Gris, Chenin blanc, Riesling are examples of white wines. Portugal’s reds, Cotes du Rhone reds, and Austrian Zweigelt are examples of red wines. Ma po tofu (Chinese: mápó dufu) is a well-known dish in Chuan cuisine, with a history dating back more than a century. A spicy and fiery taste is described by the word Ma (), which refers to pepper powder, and the tofu is enhanced with ground beef and finely chopped green onion.

HOTPOT WINE RECOMMENDATIONS

Aromatic whites are the preferred wine style. White wines: Viognier, Moscato, Torrontes, and Grüner Veltliner are examples of white wines. In China, hotpot (hugu) is a classic cuisine made by boiling a pot of soup stock at the table while adding various ingredients such as thinly sliced meats and vegetables (leaf vegetables and mushrooms), vermicelli (rice noodles), potatoes, bean products, egg dumplings, tofu, and shellfish. Raw ingredients are pre-sliced into thin bits, which are then cooked fast in a boiling broth to bring out their flavors.

Aromatic whites are the ideal pairing for this selection!

SICHUAN PORK WINE RECOMMENDATIONS

Light reds and fragrant whites are the preferred wine styles. Gewürztraminer, Moscato d’Asti, Pinot blanc, Pinot gris, and rose are examples of white wines. Beaujolais is a red wine produced in France. Shuzhi rupiàn (also known as Sichuan pork) is a popular dish in Sichuan cuisine. Pork is poached rather than stir-fried or deep-fried, and it is covered with egg white and starch before being cooked.

The peppery and spicy soup is a staple of Sichuan cuisine, and it contains a lot of ground beef. The dish’s fresh and fragrant spicy scents are complemented by light reds and aromatic whites that are not overpowering.

SWEET AND SOUR PORK WINE RECOMMENDATIONS

Aromatic whites are the preferred wine style. Pinot gris, Moscato, Torrontes, fruity rosé, Gewurztraminer are examples of white wines. Sweet and sour pork (tángcù lj) has a delightful sweet and sour flavor that is unique to China. Other proteins, such as chicken or beef, are frequently replaced, and the meal is enhanced by the presence of acid in the wine. Fruity rosé wines are also a nice pairing with this dish.

MOO SHU PORK WINE RECOMMENDATION

Wines of this kind include off-dry whites and mild reds. Riesling, Riesling off-dry, and Point gris are examples of white wines. Cabernet Franc, Dolcetto, and Beaujolais are examples of red wines. Moo shu pork (o shénme zhru) is a Northern Chinese meal that is seasoned with a meat and vegetable stir-fry and served with rice. Wood ear and enokitake mushrooms are stir-fried in peanut or sesame oil with slices of pork tenderloin, cucumbers, and scrambled eggs before being topped with sliced wood ear or enokitake mushrooms.

FRIED SHRIMP WITH CASHEWS WINE RECOMMENDATION

White wines with a fizzy or fragrant finish Sparkling wines, Pinot gris, Riesling, and Gewürztraminer are examples of white wines. Fried shrimp with cashew nuts (yogu xirén) is a soft and juicy dish that is popular in China. The delicacy of the shrimp is enhanced by the addition of crisp, sweet cashew nuts. This dish is best served with effervescent or fragrant wines.

SHUIZHU WINE RECOMMENDATIONS

Aromatic wines with a little amount of residual sugar are the preferred kind of wine. Gewurztraminer, Viognier, and Riesling are examples of white wines. Traditional Sichuan cuisine consists of thin slices of meat or fish that are cooked briefly in broth before being placed on a bed of vegetables such as onions and mushrooms as well as spinach and bean sprouts or celery. Shuizhu is a type of stir-fry that is served with a variety of vegetables such as mushrooms, spinach, bean sprouts, and celery.

The pungent, spicy flavor of Shuizhu-style foods distinguishes them from other cuisines.

FRIED SPRING ROLLS WINE RECOMMENDATION

Wine style: Whites and reds that are light and fresh. White wines include: Riesling, Gruner Veltliner, sparkling wines, and Rosé wines. Red wines: Pinot noir or Tempranillo are good choices. Fried spring rolls (chnjun) are a Cantonese dim sum appetizer that pairs well with white wines that have a little of acidity because the veggies and pork, which may be either sweet or savory, complement the acidity of the wine. Due to the fact that they are fried, avoid oaky whites and instead go for a fragrant wine such as Riesling or Gruner Veltliner.

If the rolls contain pork, a Tempranillo or Pinot noir might also be appropriate.

CRISPY DUCK WINE RECOMMENDATIONS

Wine style: Reds and whites that are light and fresh. Sparkling wines, Riesling, Chenin blanc, and Viognier are examples of white wines. Wines from the red grape varieties Grenache, Barbera, Syrah, cru Beaujolais, Pinot Noir, and Barbera It’s impossible not to enjoy crispy duck in a sweet hoisin sauce when served with a Chenin blanc or anything effervescent.

Light-bodied red wines are also a good pairing since the acidity of the wine helps to temper the fattiness of the duck breast.

KUNG PAO CHICKEN WINE RECOMMENDATIONS

Aromatic whites are the preferred wine style. White wines: Riesling or a Gewurztraminer with a hint of spice Kung Pao Chicken ( gngbào jdng) is a popular spicy Sichuan cuisine prepared with chicken, dried chile, and fried peanuts, which provide a little of heat to the meal. It is served with a sauce made with soy sauce, vinegar, and chili paste, which complements the food perfectly. It pairs particularly well with fragrant white wines that are little off-dry, such as a Riesling or a somewhat spicy Gewurztraminer.

HUNAN FRIED PORK WITH CHILI

Style of wine: semi-dry whites and mild reds Sparkling wines, Riesling, and Gewürztraminer are examples of white wines. Beaujolais is a red wine produced in France. Fermented soy beans, garlic, ginger, soy sauce, and long green chilies are used in the preparation of Fried Pork with Chile (Làjio cho zhru), which is a Chinese dish. When the meal is flash-fried, the result is a very fragrant and spicy dish that pairs nicely with Riesling and a somewhat sweeter Gewürztraminer wine. Sparkling wines would also be appropriate.

CHONGQING CHICKEN WINE RECOMMENDATIONS

Style of wine: semi-dry whites and mild reds. Champagne, Riesling, and Gewürztraminer are among the white wines available. Beaujolais Nouveau is a red wine produced in France. Fermented soy beans, garlic, ginger, soy sauce, and long green chilies are used in the preparation of Fried Pork with Chile (Làjio cho zhru). When the meal is flash-fried, the result is a very fragrant and spicy dish that pairs nicely with Riesling and somewhat sweet Gewürztraminer wines. The same may be said about sparkling wines.

FISH WINE RECOMMENDATIONS

Aromatic whites are the preferred wine style. Chenin blanc and Viognier are examples of white wines. Fish is frequently cooked with ginger and onion when served whole. Cantonese cuisine is characterized by its fragrant and delicately flavored dishes, which always match well with aromatic wines. enobytes2020-09-22T11:31:30-04:00 This article was authored by members of the Enobytes team. Consume Properly. Drink Plenty of Water. Live a Happy Life! Spam is reduced on this website by the usage of Akismet.

The Best Wines to Pair With Chinese Food

Takeaway: Enjoying a glass of wine with your Chinese takeout or delivery order is a simple and affordable way to reward yourself while elevating your dinner to something spectacular. Here are the finest ways to enjoy your Chinese cuisine with a drink! Now, we are huge fans of Chinese cuisine. Fortunately, there are several possibilities, all of which are quite tasty. We all know we could use some comfort food right about now, let’s face it. Are you looking for something to drink with your meal?

Consider the information in this article to assist you in finding the finest wines to match with Chinese cuisine.

Some General Guidelines

When choosing a wine to pair with many popular Chinese meals, the kind of protein is actually secondary to the tastes in the sauce, according to Wine Spectator.

If you want to order family style (i.e., ordering a large number of meals to share), there are several wines that perform very well across the board. For example, a semi-dry Riesling is a good choice for this occasion. Why?

  1. It’s freezing outside. Cold white wines are ideal for taming the heat of a spicy food, and a refreshing sip can assist to do just that. It has a modest sweetness to it, and sweetness in wine pairs well with saltier or spicy dishes. It has a low alcohol content. The ease with which you may consume liquids during a meal is a significant benefit.

If you don’t have any Riesling on hand, you might substitute a light white wine such as Gewürztraminer or Viognier, which both have mild, flowery flavors, for the Riesling.

Wine Pairings

When it comes to fried favorites like egg rolls, spring rolls, and other fried favorites, a sparkling wine like Cavais is a fantastic choice. Using the bubbles, you can cut through the fat in fried dishes. Are you not a lover of sparkling wine? Alternatively, a crispSauvignon Blanc might be appropriate.

Noodle Dishes

Lo mein, which is served with soy sauce, has a strong umami flavor that is hard to resist. This taste profile pairs well with a light, grassySauvignon Blanc or a bright, pepperyGrüner Veltliner. Dishes that are deep-fried, such as Chow Mein and Fried Rice, combine nicely with a crisp, unoaked Chardonnay or a dryRiesling, or even with a sparkling wine.

Popular Entrees

When eating fried meals in sweet sauces, choose a light wine that may be chilled before serving.

  • With Sesame Chicken, a light, slightly fizzy Lambrusco is a good match
  • The sweetness of a Moscato is a good match with Sweet and Sour Chicken or Pork. Alternatively, a zesty, floralTorrontésor an aromaticChenin Blanc are both excellent choices. Sweet and sour at the same time Light Pinot Gris pairs well with orange chicken.

If you’re serving spicy meals like General Tso’s, choose a light and fruityGewürztraminer or a light and fruityGamayif you’re serving red wine. Wines that combine nicely with Kung Pao chicken include off-dryRiesling, fragrant Gewurztraminer, andViognier from the Northern Rhône area. Meat dishes that are served with hoisin sauce, such as Moo Shu Pork, pair well with an off-dryRiesling or Chardonnay. You might also choose a juicy red wine such as a Beaujolais or Merlot, or a pepperyCabernet Franc to accompany your meal.

To pair with the robust tastes, a juicy Merlot or perhaps a Malbec would be a good choice.

Just make sure to steer clear of extremely tannic reds.

In Vino Finito

Do you have a favorite menu item that we didn’t mention? Send us an email at and we’ll be happy to assist you in selecting a wine. Subscribe to our newsletter, Glass Half Full, and receive a daily dose of wine wisdom in your inbox.

Comments

Our team is made up entirely of wine enthusiasts with a lot of enthusiasm. With our great sommeliers at the helm, we’ve been thoroughly educated on everything related to wine. Writing this essay was a collaborative effort between two friends who wanted to share their knowledge of wines with the world.

The Cheat Sheet to Pairing Wine With Asian Food

When Sriracha is referred to as “the new ketchup,” you know Asian flavors have been firmly knitted into the fabric of American cuisine, with one exception: virtually everyone still prefers a cold beer with their meal. When the food on the table is chile-laced noodles, Thai green curry, or Vietnamese pho, it’s difficult for wine consumers who have been trained in European pairings to make an intuitive decision about a decent wine. Even a meal that is now commonplace, such as chicken satay with peanut sauce, poses a whole new set of challenges in terms of understanding how tastes work together.

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Soy sauce and fish sauce, chile paste, ginger, lemongrass, kaffir lime leaves, and hoisin are all staple ingredients that carry a powerful punch.

As delicious as these tastes are in Asian foods, they have the potential to flatten many wines, rob them of their fruity characteristics, and make them taste dull, hollow, bitter, oaky, or alcoholic when used in wine.

What’s the wine lover to do?

Following years of research and testing, here’s what I’ve discovered:

  • Chardonnays are not likely to be among the wines that do well. When combined with Chinese, Thai, or Indian flavors, most New World Chardonnays, which are typically oaky and toasted to begin with, can taste like a two-by-four, according to some critics. For Australian Chardonnays, which are less overtly oaky and so more adaptable
  • They are also neither Cabernet Sauvignon or Merlot, which may be used in place of the other wines mentioned above. Because these tannic wines are in a constant battle with powerful tastes, the wines lose and wind up tasting harsh, thin, and mean
  • The finest wines for most Asian meals are those with a high acidity level, such as Sauvignon Blanc. Wines with high acidity and a snappy, crisp finish offer a type of invigorating brightness that works well as a counterbalance to the flavors. Sauvignon Blanc, with its piercing acidity and refreshing flavors, is an excellent pairing. Unoaked Pinot Gris, Spanish Albarinos, and sparkling wines from virtually everywhere are all excellent pairings for fragrant foods. Aromatic wines with prominent fruit characteristics pair particularly well with aromatic dishes. ThinkRieslings from Germany, Austria, Austria-Hungary, and Australia are excellent matches. An other major triumph is Torrontés from Argentina, which produces a low-tannin red wine that is luscious and may be delectable. Gamay (Beaujolais) is a superb wine, and it’s even better when it’s served chilled. Garnacha (Grenache) from Spain is more full-bodied than Gamay from France, but they’re also excellent matches
  • Don’t forget about rosés, which are simply asking to be coupled with powerful, spicy Asian flavors. Great rosés are now being produced in practically every major wine producing region in the world. Try a rosé sparkling wine with your meal for what may possibly be the ultimate winning combination of all time.

These resources can assist you in furthering your wine and food matching education:

  • Cooking with Wine: The Ultimate Guide to Barbecue Food and Wine Pairings
  • The Cheat Sheet for Pairing Wine with Seafood with Seafood
  • The Cheat Sheet for Pairing Wine with Beef with Beef
  • The Cheat Sheet for Pairing Wine with Fruit with Fruit
  • The Cheat Sheet for Pairing Wine with Cheese with Cheese

Karen MacNeil is the author of the Wine Bible, which may be found here. You may get in touch with her at

Which Wine? A Fresh Approach to Pairing Wines with Chinese Food – Berkshire Publishing

It seems like ever since I started writing on theEncyclopedia of Chinese Cuisines, I’ve been getting requests regarding wine pairings. Is it permissible, or even advisable, to drink wine with Chinese food? What kind of wine should you have? What kind of wine should you offer to your Chinese visitors? When I refer to wine, I am referring to wines manufactured in the European tradition from grapes, as opposed to rice wines or any other grain beverage, for which I use the Chinese wordjiu. In China, hard liquor is referred to as baijiu (or whitejiu), and because it is traditionally taken with meals, we will ultimately conduct some tastings with it as well (though I tend to agree with a friend who described it as smelling like gasoline.) Once you get past the clichés (“drink Riesling” and “stick with beer”), you’ll find that experts have vastly diverse points of view.

As a result of my conversations with Chinese coworkers about wine, my preparations for Chinese friends, and my participation in mixed groups in both the United States and China, I have come to the conclusion that most of what has been published about combining Chinese food with wine is incorrect.

  1. First and foremost, I agree with a young Chinese-American acquaintance who believes that Westerners would never be able to truly appreciate China’s fantastic culinary offerings until they can pair them with their favored libations.
  2. It aches my heart to think about all the wine that has been purchased but has not been savored, or that has been consumed just for its health-promoting properties.
  3. After we were served wine, I began my customary round of interrogation.
  4. They smiled and nodded.
  5. They made a beeline for the glasses.
  6. It was claimed that “red is better for the health.” “On top of that, it’s a fortunate color.” And do you enjoy a good glass of wine?
  7. “Not in the traditional sense,” they clarified.
  8. As an alternative, why not stick to what the Chinese themselves normally consume: tea, rice wine, grain-based liquor, or just hot water?
  9. Chinese cuisines, in my opinion, are an excellent window into Chinese history and culture, and this project is an attempt to inspire Westerners to experience a broader diversity of Chinese cuisines in the future.
  10. That appears to be improbable.

(I am aware that there are some, as well as some Korean wine specialists, who are female, but drinking appears to be a male privilege, or perhaps a downfall, in Korea.) The Chinese people, both within and outside of China, are still in the early stages of learning about wine, and those of us living outside of China have only just began to have access to a sample of the variety of Chinese foods and regional cuisines available within China.

  1. As a result, our goal is to have a deeper understanding of how wine and Chinese cuisine may be enjoyed together.
  2. Christine Parkinson, who lives in London and works as a wine buyer for Hakkasan, a global chain of exquisite Cantonese restaurants, was the inspiration for this concept.
  3. It may be a steamed fish dish or a steamed dim sum dish, or it could be anything with little heat and no significant meaty or savory component.
  4. One of my favorite recipes is a clay pot dish made with tofu, mushrooms, and aubergine that has a savory flavor and is really filling.
  5. After that, we’ll have something sweet.
  6. Then we’ll throw in something hot.
  7. Hearing it made me want to abandon the old conventions of wine pairing that I had previously adhered to.

Elliott spent a significant amount of time in China and Hong Kong, where he served as the executive director of the Lenox Wine Club for three years.

When he learned of my desire to participate in a wine tasting, we decided to experiment with a scoring approach he had established, which had been reworked to allow for grading how well each wine pairs with each of four or five different Chinese cuisines.

In order to collect information on what individuals truly experience when they drink different grape wines with different Chinese cuisines, we are conducting a study.

The variety of Chinese cuisine is enormous.

Chinese cuisine is referred to as “Chinese food,” which is the same as saying “European food.” And by that, I mean the cuisine of the entire European Union, not simply the cuisine of England, France, Spain, and Germany!

Once you have this image in your mind, it is easy to understand why the tradition of drinking Riesling with any Chinese dinner makes no sense at all.

This experiment is a work in progress, and you are invited to take part in it at any point in time.

Afterwards, we’ll discuss the findings and have a great time drinking a broad range of wines as well as the delightfully different cuisines of China.

The Tasting System

My initial thought was to prepare the dinner myself. We were able to schedule our first Chinese food and wine tasting at the Lenox Club in Lenox, Massachusetts, during one of their winter International Nights, thanks to Elliott Morss’s arrangements. We had a wonderful time. You’ll need to prepare (or purchase) four meals with distinct taste profiles, and you’ll need to have four different wines on hand to complement this tasting.

The Wines

Elliott Morss has conducted a number of blind tastings, with box wines tossed in for good measure. Bota Boxes of four common varietals were chosen as part of the Lenox Club event since the box wines received excellent reviews, especially when compared to some pricey bottles. You are free to use whatever wines you choose, as long as they are significantly distinct from one another. Elliott made the following selection:

  • The winemaker, Elliott Morss, has conducted several blind tastings, with some box wines tossed in for good measure. We utilized Bota Boxes of four basic varietals for the Lenox Club event since the box wines received excellent reviews, especially when compared to some costly bottles. You are free to use whichever wines you choose, as long as they are significantly distinct from one another in flavor. In the end, Elliott selected the following:

Elliott Morss has conducted several blind tastings, with box wines tossed in for good measure. We used Bota Boxes of four common varietals for the Lenox Club event since the box wines received excellent reviews, especially when compared to some pricey bottles. You may use whatever wines you choose, as long as they are significantly distinct from one another. Elliott made the following choice:

The Food

I had determined that the recipes ought to be straightforward enough for a novice chef to follow, and that they should be created with items that could be found in a typical American store. For the Lenox Club dinner, I sought for recipes that had the correct taste profiles and were acceptable for cooking in a country club kitchen, which I found in the cookbook “The Art of Eating Well in America.” Here’s what I came up with as a list:

  • Food that is mild and sweet, without a lot of spice, and that does not have a lot of meat or savory components: black and white fish (Irene Kuo’s Fillet of Flounder in Wine-Rice Sauce is a favorite), or perhaps a shrimp dim sum
  • Is this a Shanghainese sweet dish? Alternatively, General Tso’s Chicken. Culinary delights include grilled meats and vegetables, as well as a clay pot meal made with tofu, mushrooms, and aubergine. a meal that is spicy (ma la) because it contains chilies and/or Sichuan pepper

We had a back-and-forth conversation with Michael Roller, the Club’s chef. One problem was that the kitchen did not have any burners that were suited for stir-frying. Michael and his team were wonderful, and they were really interested in the concept and dishes. There was something quite magical about their bok choy with mushrooms, and the ma po doufu had a distinct flavor of fresh Sichuan pepper. The following is the final menu that was offered at the Lenox Club:

  1. Chef’s Specialties: Bok Choy with Shiitake Mushrooms
  2. Flounder in Wine Sauce Ma Po Dou Fu (spicy tofu with a side of cucumbers, garlic, and sesame)
  3. Ma Po Dou Fu (spicy tofu with a side of cucumbers, garlic, and sesame)
  4. Succulent Spare Ribs Served with Steamed Basmati Rice

It was my hope that the recipes I submitted would be able to be altered for a commercial kitchen and huge amounts of food (see list below) (we were about forty people in the end). Listed below are a few recipes I found on the internet that are similar to what the Lenox Club’s culinary team prepared:

  1. A dish such as Bok Choy with Fresh Shiitake (Nassau Street Seafood), Velvet Fish with Mushrooms (Nassau Street Seafood), or Shandong fish napped with wine lees (Madame Huang’s Kitchen) are recommended. Recipe for tofu from a pock-marked old woman (Fuchsia Dunlop)
  2. Ken Hom’s succulent barbecued spareribs (Ken Hom)

You’ll discover a recipe for our cold meal of cucumber, garlic, and sesame (the name of which translates as “smacked cucumbers” in Chinese). This is the side dish that is offered with the wines but is not tasted.

The Results

In Elliott’s blog post about the meal, “Wine-Food Pairings: Done the Right Way at The Lenox Club,” you can find out more about what went on. Here’s what he had to say:

  • “For Bok Choy, Chardonnay had the greatest impact on the wine’s flavor, with Pinot Noir also showing modest improvement. Cabernet and Riesling did not taste as good as they should have.” “According to conventional thinking, white wine complements white fish the best.” Nonetheless, Chardonnay came out on the losing end here, with Riesling and Pinot Noir improving the wine.”
  • “Riesling was the obvious victor with tofu, with Pinot Noir coming out on the losing end.”
  • “Spare ribs were interesting: one would imagine a heavy red wine would be best with a red meat.” Not during our sampling, at least. Despite the fact that our heavy red, the Cab, went well with the ribs, it did not go well with the chicken. Riesling was the clear winner once more.”

Do It Yourself!

Participate in the experiment by having each individual fill out the form at Chinese FoodWine Tasting: A Fresh Approach(this software works well on mobile devices so every participant may do review the wines on their own phone) (this app works well on mobile devices so every participant can do rate the wines on their own phone). Alternatively, you might use a sheet like this one to simplify things. Chinese meals are not presented in courses, or at least not in the manner in which we are accustomed to eating them.

In order to make reusable placemats, I had our design reproduced at a local copy shop (on US legal-size paper) and then individually packaged each one in an individual plastic sleeve with tape.

To print the wine-glass placemat, click here to download a print-ready version. We would appreciate it if you could send us your food choices (along with recipes, if available) and comments for improvements to the technique. You can also leave comments and questions in the section below.

References

  • Elliott Morss is a writer who lives in the United States. (On the 18th of October, 2014). The ultimate wine tasting event: identifying the differences between reds and whites. Morssglobalfinance.com
  • A Conversation with Christine Parkinson of the Hakkasan Group on the Art of Pairing Wine with Chinese Dishes. (12th of October, 2017). Ken Hom, author of My Stir-Fried Life, is being introduced at Berkshire Bookworld. (On the 19th of June, 2017). Carolyn Phillips, author of Berkshire’s China Cooks, discusses why she believes there are 35 different Chinese cuisines. (2017). (June 29, 2017). Podcasts from the Berkshire Bookworld

Cookbooks

  • Fuchsia is a Dunlop color (2013). Everything in a grain of rice: simple Chinese home cuisine at its best. W. W. Norton & Company
  • Kuo, Irene. New York: W. W. Norton & Company. (1977). The secret to successful Chinese cookery. Ken Hom and Alfred A. Knopf are the authors of this book. (1997). Authentic Chinese-American Family Recipes from a Chinese-American Childhood Knopf Publishing Group, New York.

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The author, Karen Christensen, is a businesswoman, environmentalist, and sometimes professor who specializes on the ways in which women achieve and use power. She is the owner and CEO of Berkshire Publishing Group, as well as a research associate at the Fairbank Center for International Affairs at Harvard University, a member of the National Committee on US-China Relations, and the originator of the Train Campaign, among other things. She was on the board of directors of the University of Pennsylvania’s Penn Press.

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