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Chinese Food - Printable Version

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- CheleBell - 12-13-1999

I need help matching wine with Chinese Food. I run a restaurant that just opened and my boss wants me to diagram the menu with complimenting wines for our waitstaff to study and become familiar with. This is the first Chinese place I have worked in and the rules are a little different with ethnice food. I have been researching on the net but most places have only a brief suggestion page. I have pretty much some basics down but I am open to suggestions and tricks for matching? Thanks [img]http://www.wines.com/ubb2/redface.gif[/img])


- Jerry D Mead - 12-13-1999

The problem with Asian (and Chinese) cuisines in particular is not matching wine to any one dish, but the fact that so often the food is served family style with a wide array of flavors to try to match one wine to.

That said, Rieslings, Gewurztraminers and off-dry Chenin Blancs are considered the sort of all-purp wines to recommend for family style presentations.

However, a few years back we staged a tasting/dinner with about a dozen wines and a similar number of mini-courses of Chinese...and the one wine that went well with more courses of every kind, from seafood to beef (it did not like sweet-sour)was....

DRUM ROLL

Pinot Noir!

The real expert around here on Asian Cuisine is Randy Caparosa from Roy's Restaurants in Honolulu, but he may be traveling for a few days. He will have something to say when he returns, I'm sure.


- Bucko - 12-13-1999

I have to agree to a point with Curmy. I belong to a wine tasting group of Chinese/Thai food fanantics. We meet once a month and try to outdo each other with wines. Inevitably, we bring German Rieslings in the Spatlese/Auslese levels, sweet Loire wines of the Coteaux du Layon/Quarts du Chaume levels, Alsatian Pinot Gris and Gewurztraminer in off-dry/VT styles and occasionally we bring an Oregon Pinot Noir to match with duck, beef, and pork dishes. We leave each month wondering how it can get any better. Good luck with your endeavors.

Bucko