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Phil Lo

Pairing wine with Chinese food


There are Chinese food and there are Chinese food. When most people in Canada think of Chinese food, the most common type is chop suey, chow mein and the sweet and sour kind.


But when you look at the map of China, you realize that with such a diverse country, there would be all kind of dishes with very different ingredients and styles of cocking. The nine-course dinner tonight is southern Chinese from the province of Guangdong (Canton) with Hong Kong influence. Cantonese food being from the southern coast, is famous for fresh ingredients with lots of seafood, and quick stir-fry technique.


When it comes to pairing wines with Chinese food, most wine writers suggest Reisling, Gewürztraminer, Pinot Gris and Gamay without specifying which Chinese food they have in mind. There is also another problem with multi-course Chinese dinner like tonight’s. The order of the dishes being served does not follow the western tradition of light followed by heartier meats. This means you may have to serve red wines before white and then switch back to red again during the course of the dinner.


The message I have for you is: throw the “rule book” away and experiment. Anything cocked in soy sauce will turn the rules on their head. There is more opportunity to pair with more different wines. Also use the tea on the table to cleanse your palate between the courses.


Personally, I would try pairing the wine to the sauce. I have used reds such as Bordeaux heavy with Merlot such as St. Emilion & Pomerol, Bourgogne, lighter & fruiter Chianti Classico, cru Beaujolais, and whites such as lightly or non-oaked chardonnay or Bourgogne such as Chablis, Pouilly Fussise, and Macon Village, Alsace Reisling, Soave, successfully.


Of course, there is always room for Champaigns. The world of wines has given us endless opportunity to play.


Have fun! And enjoy!

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