No it’s not. There are plenty of beef and pork dishes which would be fine with bigger reds.
Not to me. Any of the spice combinations I can think of (even from Berry who has provided some of the best pairing advice I’ve seen on this board) with Chateauneuf du Pape (for example) sound absolutely horrible.
Agreed. A little goes a long way
Wonder how oyster sauce would go with these reds.
Peking duck/roasted duck and aged Burgundy/Pomerol is a match in
heaven!
Black pepper beef (heavy sauce) and roasted pork belly (plenty of fat) would be better with a CDP or young Bordeaux.
Depends on what dishes you picked for Dim Sum, CDP, Northern Rhone, Bordeaux, and Burgundy all can match well.