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+--- Thread: vin pour les chinois? (/thread-19460.html)
- Nate - 08-05-2001
One more question I forgot to ask in my previous message: I've been studying that a common wine to have with most chinese foods are the german Rieslings or Gewuertztraminers based on 2 assumptions; 1) Chinese foods are usually cooked spicy and zesty with lots of cooked in flavor and 2) these whites go very well with spicy and flavorful foods. What would you suggest? And also, what if one wants a red with their repas chinois instead of a white? What then?
- Innkeeper - 08-05-2001
Gewurtztraminer from the Alsace goes very well with oriental foods. So does, Chinon and Sancerre Rouge from the Loire. The first is cabernet franc, and the other is pinot noir. All three wines are very high in acid, which is what makes them go well with spicy and flavorful dishes.
- lizardbrains - 08-05-2001
A French friend of mine worked with a French man who was trying to market his wines in China. He was trying to convince them that white wine is good (because - I believe - white is their color for death, so they tend to lean toward red wine). Anyways... that's probably a little un-related, but... oh well!
- Renuka Singh - 08-07-2001
Hi innkeeper,
Many thanks for the info,would you pls also tell me which are the other equally potable SBs from kjiwiland /thanks
- Innkeeper - 08-07-2001
Don't know how you ended up here Renuka, instead of on your own post, but here goes. Three that we have enjoyed very much are Villa Maria, Marlborough; Selaks, Marlborough; and Riverside, Hawkes Bay.
- RAD - 08-07-2001
I can second IK on the Selaks; picked up my first bottle at Foodie's wine shop back in January, and since knowing about it afterward, found a couple bottles in an out-of-the-way joint in FL a few weeks back for a family reunion. Good stuff.
RAD