Pairing Question: Chinese Food

WINE TALK
1

I am going to a Chinese New Year banquet on Saturday, which includes 5 hours watching little kids perform traditional dance. Naturally, I would like to dull the pain as much as possible. I was told that they usually serve cheap Merlot. That’s not going to work.

Any ideas on what to pair with Cantonese Chinese food when you don’t know the menu in advance? Since it’s Cantonese, nothing should be too spicy. It will be a multi-course menu with probably a fair amount of chicken and shrimp (though I don’t eat). I’m sure beef and pork (also a no go for me) dishes will also be served.

I figure one bottle of bubbles but what else? A demi-sec Vouvray for the white? Albarinho? Riesling of any sort? Not knowing the menu, does any red make sense? I’ll probably bring 3-4 bottles as we’ll be at a larger table.

Any/all suggestions welcome.

2

I find fruit foward Bordeaux with light tannin to work with non spicy Chinese food.

3

Sherry

4

Ask Fu

5

First off, shame on you for no shrimp or pig.

I like the idea of a halbtrocken riesling.

6

Fu you too.

7

Sparkling Rosé works with everything plus it’s festive…

8

Pinot/burg
100% there will be either squab, chicken, or duck on the menu. Sometimes all three.

Sometimes there will be a steamed whole fish which will go well with most whites and light reds.

9

Isn’t Fu Taiwanese? He doesn’t know anything =D [cheers.gif]

10

Magnum of bubbles for yourself. Let everybody else drink cheap Merlot.

11

Alsatian usually loves Chinaperson. Condrieu is a surprisingly good choice too. Cali Pinot and pig or duck are two that I’ve liked to put together in the past. Make sure you report, Corey!

And Kung Hei Fa Choi.

(miss you lot, BTW, I may try to get back to Chicago in November or before).

Mike

12

Mag of 07 CdP, shaken, not stirred.

13

Bubbles (rose perhaps) or beer. Beer might be the best alterinative

14

Cherry Coke Zero. Perfect combo.

15

It’s a great opportunity for Oloroso, Palo Cortado and Amontillado, these being so close to the traditionally served rice wines , and they go marvellously well.

16

Mixed with a 2000 Latour [cheers.gif]


Seriously I love Burg with Cantonese, especially if there is Duck. A Kabinett Riesling for a white

17

I’m not sure if the Cantonese traditionally drank rice wine (mijiu/meizhou) with food; I could be wrong. The other provinces and Taiwan on the other hand are a different story.

1 Like
18

Pinotage … Riesling … Pinot Grigio northern Italian … Cab franc …lean years… For fun good blush rose… Unoaked chard … Must be unoaked …

19

So, Russian River Pinot Noir?

20

I don’t think so either, except at banquets. I was, I confess, thinking in a too generic way. Cognac was common at least until recently. I must confess to enjoying it greatly while never ceasing to be astonished at the capacity of diminutive elderly Chinese ladies.