Pairings | Chinese
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
A stir-fry is a great option for a quick midweek supper but what kind of wine should you drink with it?
It’s sometimes hard to predict what type of food will pair well with riesling because they’re all so different - some being bone dry, some ultra sweet, some positively floral, others zingy and citrussy.
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
Often compared to rose petals, lychees and Turkish delight, gewurztraminer is the wine world’s most exotic grape variety so what on earth do you pair with it?
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
To most westerners the idea of drinking young red Bordeaux with Chinese food seems bizarre. Especially with delicate Cantonese dishes, the most widely available of the Chinese cuisines in the west . Clearly though the Chinese who are paying stratospheric prices for first and second growths - and presumably drinking them - think differently. They don’t turn to riesling and other aromatic and off-dry whites for a reason.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Chinese tea on the face of it would seem the perfect drink to welcome in the Chinese New Year but it’s slightly more complicated than that as Lu Zhou and Timothy d’Offay of Postcard Teas explain.
Food, drink and travel writer Qin Xie explains what the Chinese drink with the most important feast of the year and what goes down well in her own family.
The Chinese New Year, which starts tomorrow, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.
The results of a unique competition in Hong Kong suggest that Asia-based judges may have a different take to Europeans on matching wine to Chinese food. The judging panel at the Cathay Pacific Hong Kong International Wine and Spirit Competition awarded several medals to full-bodied reds in preference to the more common aromatic white wine styles such as Riesling and Gewürztraminer
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
It's not that often a cookbook comes along that genuinely fulfils an unmet need but Lizzie Mabbott's (aka blogger Hollowlegs) Chinatown Kitchen is one.
We had a great feast with friends on Saturday night to celebrate the Chinese New Year, cooking a range of dishes from Fuchsia Dunlop’s fabulous Every Grain of Rice about which I was raving last week.
It wasn’t easy getting to Duck + Rice. The first time I tried their kitchens were out of action because the extraction system was down ….
Can Tokaji – the great dessert wine of Hungary, and one of the sweetest wines in the world – go with Chinese food, asks Margaret Rand? And if it can, would you want it to?
The first thing we do when we get back from France is to eat some kind of spicy food. It’s not impossible to eat ethnic down in the Languedoc (there are a couple of Vietnamese restaurants locally) but it’s not good.
It seems invidious to pick out just one wine pairing from my visit to the Okanagan valley last week (of which more in due course) so I’m going for the first drink I had on my arrival: chrysanthemum tea at a brilliant Chinese restaurant called Chef Tony in Richmond, the town just next door to Vancouver.
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
If you’re one of those people who get off on the rarified byways of the wine world this bottle is for you - for what could be more obscure than a Chinese ice wine?
Oxford is a place that doesn’t have a great reputation for food but I was pleasantly surprised at the quality of the restaurants we ate in last weekend.
Maybe Chinese restaurants are like buses. You don’t get any new openings for a while then several come along at once. So after Bo London the other day, it’s HKK, the latest project from the Hakkasan group.
If you're looking for something to make for the Chinese New Year try this marvellous recipe from Fuchsia Dunlop's Land of Fish & Rice (Note: Fuchsia recommends you make it a day ahead.)
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
The best known fact about Alvin Leung the Hong Kong-based chef who has just opened Bo London is that he serves a dish featuring an edible used condom called Sex on the Beach.*
Is rosé champagne a good match with dim sum? Our roving correspondent Lucy Bridgers retains admirable control of her critical faculties while being plied with successive vintages of Bollinger's Grande Année . . .
Last night was my first in a two week trip of Australia - an informal dinner with Vasse Felix at a Chinese restaurant in Perth (Grand Palace).
A very Western approach to Chinese food, admittedly, but if you're celebrating Chinese New Year today with a dim sum lunch you'll find that Champagne - or other sparkling wine - makes a perfect pairing.
Celebrations come thick and fast at this time of the year - first Burns' Night, and now Chinese New Year and Australia Day. Since both fall on the same day this year I thought I'd kill two birds with one stone (terrible expression but you know what I mean) and mark the Year of the Ox with a beef recipe matched with an Australian wine.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
Unless you’re a seasoned jet-setter it’s not often you have the opportunity to compare a restaurant in London with its counterpart in the far east. But having been to the original Duddell's a year ago in Hong Kong I was intrigued to see how they would translate the experience to London
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.