Pairings | Sichuanese cuisine
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.
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?