Red wine matching chinese food

What do you have against drinking Tea with Chinese food the way Chinese people do? You can purchase enough of the finest Tea in China to make a pot full for MUCH less than 20 USD.

When I am in France, do I need to order a potfull of Ti Kuan Yin to go with my Pate de Fois Gras?

food. I'm more

Thanks!

Australian sparkling reds seem to work well. They tend to be softer and not quite as dry as their non-sparkling siblings and this can enhance certain Chinese dishes - even Szechuan cuisine. A favourite is the Seppelt vintage Sparkling Shiraz. Martin

Chinese

Riesling

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I think it's a very strange article, and I wouldn't trust his opinions.

Some of what he says seems to be sound advice, but he says Sancerre is French for Sauvignon Blanc, which of course it isn't. Then he says "Dim Sum is a very simple dish and works best with an un-oaked Chardonnay." Of course, Dim Sum isn't a dish at all, but a whole style of serving small dishes. *Some* of them might work with an un-oaked Chardonnay; others would match it terribly.

I find that grenache and grenache blends work well with spicy food in general - szechuan, mexican, indian, anything.

Tiggrr

Interesting thought! I recall eating a stir-fried meal with a bottle of Brachetto a couple of years back. I had got the bottle from a friend whose family made wines in Piemonte and opened it without knowing what to expect. But it turned out to be a good decision.

Cheers

PS: My friend also gave me some good Nebbiolo and Barbera. Have been meaning to visit the family vinyard in the Monferrato area for many years now. Hopefully the coming spring!

Then, what do YOU drink with your food? A whole bottle of Kao Liang ? ;-) Unfortunately, I am not Chinese, but in restaurants from New York's Chinatown, San Fransico's Chinatown, and Hong Kong that I have been to, the only thing that I've ever seen being consumed WITH food by Chinese people is either tea or beer.

Godzilla

As an aside on subject of Chinese food and wine, it was a sad thing for NYC winelovers to hear recently that Henry Leung was moving to Napa to open a restaurant. He had a Cantonese restaurant on Upper East Side, and a passion for wine. He was dedicated to showing that there could be great pairings.

Saying what red wine matches with Chinese food is impossible. It's like saying which wine pairs with European food. The problem of course is that "Chinese food" is not even one cuisine, but a group of regional cuisines. The wine for a Cantonese dish is not neccesarily going to be great for Szechuan, Shanghai, Fukien, Peking/Northern dishes. And the same wine is probably not best choice for chicken, beef, pork, and seafood dishes.

Robert Parker I believe is on record commenting on the affinity of Nebbiolo and dim sum dumplings with a soy/shoyu dipping sauce. I've loved a good Bourgogne with Peking duck. Beef with broccoli is pretty good with a simpler Bordeaux or CalCab. Hope you find a wine you like!

Dale

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To me, the problem with wine with Chinese meals is that you typically eat many dishes, and the dishes represent a large range of tastes. If you're looking for a single wine to go with everything, there isn't one.

So I tend to choose beer, whih I think goes at least reasonably well with a wide variety of dishes. If I do have wine,, it's invariably white for a similar reason; even if it's not ideal with everything, it's less likely to be a terrible mismatch with some things than a red would be.

I think that there therefore is no optimum red.

On Mon, 8 Dec 2003 14:01:18 -0700, "Ken Blake"

A problem, but also what makes it so attractive ;-)

No, and I am digressing from the red requirement, I know, but here is a cuisine (that is, to us westerners it appears as one) that probably goes well with top TBA, SGN and other highly complex noble rot wines. I bet you the chinese themselves would approve. I mean truly complex, very concentrated but balanced wines. And you don't need much of it, a regular 750 ml bottle would be enough for 6-8 people, so you can afford it too.

Mike

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Absolutely! I'm the first to agree. But it makes it hard to match with wines, unless you want to have a different wine with each course. Since so often courses are served simultaneously, that's usually hard to do.

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I've never had Chinese food with a top TBA, but I'd bet I'd like it. I have had it with lesser dessert wines and I agree that it isn't a bad choice.

Unfortunately, most Chinese restaurants, at least in the USA, don't have much of a wine list, and a top TBA is probably pretty hard to come by.

Perhaps these people would also have some opinions on the matter:

dcr

I'll drink too your good choice! If only I lived a little closer to Hong Kong, my stomach could be happy once more. There is no other family of cuisines in the world with more variety or subtle nuances.

Godzilla

[] ] Saying what red wine matches with Chinese food is impossible. It's like saying ] which wine pairs with European food. The problem of course is that "Chinese ] food" is not even one cuisine, but a group of regional cuisines. The wine for a ] Cantonese dish is not neccesarily going to be great for Szechuan, Shanghai, ] Fukien, Peking/Northern dishes. And the same wine is probably not best choice ] for chicken, beef, pork, and seafood dishes. ] []

Might as well chime in here. Cabernet Franc based wines (usually from the Loire where I'm concerned) are quite versatile with a variety of chinese dishes.

Most of the time I'd prefer an off-dry Riesling, of course. And Dale is right, (as has been pointed out many times here) that saying "chinese food" is too broad to recommend a specific match.

-E