Re: What white wine with Chinese food


I frequently drink Gewurtztraminer with a Chinese chicken dish. It goes really well with a Mandarin Orange Chicken I make. I usually get a bottle of Hogue's Gewurtztraminer (about USD7). I was recently in Washington and brought back a few bottles of Three Rivers' Gewurtztraminer -- it's excellent, more viscous and sweeter than the Hogue.
With a Chinese fish or shrimp dish I would try something more dry, like a sauvignon blanc. With a Chinese beef dish -- like triple pepper beef, I serve a less expensive zinfandel, like Ravenswood's Vintner's Blend or Kenwoods "Red Wine" zinfandel blend.
Rob Adelson
Reply to
Rob

Bingo, Dale! You read my thoughts (as usual).
Or, going back to the earlier "wine with any food" thread, I'd bring a Smaragd GV.
I think that Savennières is one of the best matches with spicy cuisine. With Cantonese or Shanghai cooking, I'd bring a good Sauvignon Blanc. With Hunan fare, I'd skip wine entirely. With Peking cooking, I'd go for a BIG white wine.
Mark Lipton
Reply to
Mark Lipton

These tend to be really light in body.
I totally support this choice (or any other Grüner Veltliner that equals or surpasses 13 per cent alcohol - had Josef Ehmoser's "Aurum" recently - "un vrai regal", as the French say, but I have have no idea whether this wine's exported). Willi Bründlmayer's "Lamm", "Käferberg", or "Alte Reben" would make a perfect match, too.
M.
Reply to
Michael Pronay
French: 2000 Domaine Winbach (spelling?) Risling 2000 Trembach Pinot Gris
Cali: 1999 or 2001 Martinelli Gewurztraminer
Reply to
Nick
Hi Neal, As others have mentioned - it depends on the food. With a spicy chicken stir-fry I like a Chenin Blanc. Baron Herzog makes an inexpensive Chenin Blanc that's very good. But of course, Riesling and other wines mentioned would be good also. Maybe you need to bring a couple of bottles. :-)
Dick
Reply to
Dick R.

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