Pairings | Sweet and sour
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?
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
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.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
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.