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+--- Thread: Italian wines & Chinese food (/thread-1329.html)
- Valentina Carlet - 06-08-2001
What types of Italian wines are best recommended to accompany Chinese cuisine dishes ? Any ideas or suggested readings ?
Thanks for kind reply,
val
- Scoop - 06-08-2001
Not an easy match, and not a classic pairing. It also depends on the type of Chinese cuisine, too, which is, of course, very diverse.
A spicy and crisp medium-bodied Pinot Grigio from Trentino, like Ritratti, is a good and versatile choice. Acidity is key. On the red side, acidity and good fruit are needed, like in a Refosco from Friuli.
Hope this helps.
Cheers,
Scoop
- Thomas - 06-08-2001
Believe it or not, there are couple of decent Rieslings produced in northeastern Italy, and even a traminer or two. And let us not forget Moscato as a potential Chinese food (spicy) partner.
- Botafogo - 06-08-2001
Prosecco, Tocai Friulano, Ribolla Gialla and Traminer Aromatico are all CLASSIC pairings with Cantonese style seafood or Dim Sum while Refosco, Schioppettino, Tazzelenge or even a good Lambrusco are rocking with hot pot BBQ, Peking Duck or other meats....
Roberto (once named by Joshua Wesson and David Rosengarten in their magazine The Wine and Food Companion as "America's foremost authority on pairing Western wines with Eastern foods" when I was the GM of a serious HK style joint)
PS: I am going to Rio de Janeiro this weekend and will report on Prosecco and Bahian Fish Stew.....
[This message has been edited by Botafogo (edited 06-08-2001).]
- Thomas - 06-08-2001
Can't argue with Roberto on those suggestions, except maybe the Ribolla Giallo; most of the ones I tasted have been austere.
- Botafogo - 06-08-2001
Foodie, what Ribollas are you tasting? The classic style (Miani, Dorigo, Polencic, Gravner) are lush and full and smell like carroway and candied ginger.....
Roberto
- Thomas - 06-09-2001
Roberto, those suckers aren't making it to NY, at least I cannot find them at a distributor.