What To Drink With Fine Szechuan Cooking?

Epicurean Exploits - Food and Recipes
1

Going to Han Dynasty BYOB in Philly for first Monday of each month Szechuan banquet (20 courses for $ 25.00-no, your eyes do not deceive you). Been there a few times for regular meals, and Han CAN cook, but with lots of heat. Obviously beer works, but I’m a wine guy first. Would usually try an off-dry or semi-sweet Gewurtz or Riesling, but looking for something different. Thinking about a big young Turley Zin or maybe a 20 year tawny port. Any thoughts or suggestions? Out of towners who love Lotus of Siam in Vegas (yes, I know it’s Thai-been there), would love this place.

2

I can’t imagine a Zinfandel, or, frankly, anything red with Szechuan.

I’d go with Blanc de Blanc sparkling/Champagne or any sort of Riesling but Kabinett Trocken.

I wonder if some Cava might work, as its got the sparkling plus the sweetness.

3

Agreed. Chenin Blanc or a dry Muscat would be nice, although Todd’s suggestion of Champagne was a good one.

4

Doing my best Roberto . . . wait for it . . . still waiting . . . Prosecco or sparkling Lambrusco. You know, a little sweet and a little tart, just like the customers at the store.

Actually, they both sound pretty good.

5

I would drink a sparkling wine, or a riesling.

but honestly, go with a beer… in fact probably milk if you dare to try ‘true’ SZ spices. [cheers.gif]

6

If it is spice you are after then you better go with wines that have residual sugar content on the light and white side. Young German Rieslings are perfect for this. That or beer. Anything else and you are running into combating the alcohol content with the heat of the food. Sweet Gewurzs CAN work but they can also have more alcohol than you think. Aged dry versions are a perfect match for some less spicy Chinese dishes.

7

We’ve had good success with a wide range of wines - including, believe it or not, Zinfandel.

Tasty China--Kicking it Szechaun Style in ATL 'Burbs - Epicurean Exploits - Food and Recipes - WineBerserkers" onclick="window.open(this.href);return false;

Mike on Mini-Tour---at last, Tasty China, some great wines - WINE TALK - WineBerserkers" onclick="window.open(this.href);return false;

8

Honestly,
I’d drink a German Spatlese or Auslese, but because you asked for something different I suppose I’d recommend a Sauternes or Tokaji, probably with a preference for the Sauternes between those two. I really think you need some r.s. to handle the heat well. I’d avoid anything red. Bubbles would probably work well for milder dishes, but I don’t see it doing well with spicy.

9

Rosé Prosecco or Cava and not too dry. Or Lambrusco…

10

I love it when a plan comes together! [rofl.gif]

11

Those both sound awful with this type of food- IMHO.

King of Siam …wasn’t that a musical??? [stirthepothal.gif]

12

A sparkling wine or…beer.
Normally I would also say a dry or almost dry Gewurtz with Chinese food (Cantonese usually), but for sichuan, it might almost be too delicate.

There will be red chili pepper and/or sichuan peppercorn infused dishes, and your taste buds will be shot. I wouldn’t open anything rare/expensive that you want to fully experience. Just my opinion.

13

Just a suggestion - check out wine lists from Michelin-starred Chinese restaurants. There seem to be number of these in London.