Wines that match a Chinese cuisine.

Posted by Yiannis 21/02/2014 0 Comment(s) Various, Suggestions, Recipies / Food,

If someone suggests you try a baijiu, which is a chinese wine, you should be prepared to try something that will not look like what the rest of the world calls “wine”. It's a product of rice, seed and rarely fruit fermentation, looks a lot like the Japanese sake and is served in the exact same way: in small cups, warm, cool or ice cold. It is consumed as a beverage but is widely used for cooking chinese cuisine. Most people from the western world find its scent rather annoying – with an aftertaste of acidity and “factory” fragrances – which almost disappear when cooked.     

So, we suggest you serve the authentic wine along with the chinese specialties, this way enjoying one of the most finesse cuisines in the world.


I personally believe that fruity rose wines from Moschofilero or Merlot, as well as light reds from Xinomavro or Agiorgitiko, suit them better than aromatic whites such as Riesling that many suggest as suitable. Of course, a Sauvignon Blanc is the perfect companion for dishes with lightly sauteed seafood, spring rolls and won ton with vegetables or shrimps. As well as modestly aromatic Viognier will perfectly accompany the different noodles that are usually spicy. That is why a bottle of white wine is ideal to open a chinese dinner.

Next, rose again and again for the sweet and sour dishes with either pork, shrimps or chicken. The crunchy duck with the different pies, the vegetables and the plum sauce will perfectly match a xinomavro, a Pinot Noir and a Merlot based blend. As for the dishes that contain meat cooked in a pot with rich sauces, turn to more tannins as the ones in a single-variety Syrah. Where the white aromas like Gewurztraminer are the best in recipes where, the ginger 's taste and aroma are dominant.

Ending, a sure solution for a chinese meal is to serve a sparkling white or a dry rose that matches everything - especially with the tempuras and the dim sum - from the beginning until the end.



Article: Meropi Papadopoulou

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