The only thing more soul-satisfying than partaking in a perfectly balanced meal is to consume a meal with perfectly paired wines. Though many oenophiles will already know how to match particular grape varietals to Western cuisines, there still remains some confusion as to exactly which types of wine are best imbibed alongside the complex flavours of Chinese cuisine. Below are five versatile wines to serve alongside iconic dishes such as Peking duck, dumplings and hotpot.
Peking duck with Pinot Noir
An imperial favourite for centuries, Peking ducks are often very rich with a nice layer of fat. To cut through the heaviness of this wildly popular dish, opt for a sweet, tannic Pinot Noir. Not only does it tamp down on the oiliness, it also balances out the duck’s gaminess and enhances the condiments – oyster sauce, cucumbers and spring onions – that accompany the dish.
Chow mein with Sauvignon Blanc
Chow mein, otherwise known as stir-fried noodles, are a staple in many a Chinese region. It typically includes onions, spring onions, peppers, sliced meat and a dash of soy sauce. A savoury, carb-heavy dish like this pairs well with wines that aren’t too sweet and have a higher acidity level that complements the saltiness of the dish and allowing for the natural flavours of the ingredients to shine through every bite.
Dumplings with Chardonnay or Rosé
Delicate, juicy and brimming with flavour, dumplings are typically filled with a variety of finely diced and minced ingredients that combine vegetables and meat or seafood. Common fillings include pork, chicken, mutton, garlic, mushroom and chives and are usually boiled, pan-fried or steamed. Given the diversity of tastes that dumplings can embody, something equally versatile Рlike a New World Chardonnay or a fruity Ros̩ Рmake for an ideal partner, with their inherent light-bodied sweetness serving to amplify the dish.
Sichuanese food with dry Reisling
Sweet wines such as Moscato and Reisling are generally great pairings for spicy food. However, when it comes to the complexity of flavour combinations from the spices, oils and nuts that are often featured in Sichuanese dishes, an overly sweet wine with a lack of structure could overpowers the aromatic fragrance that typifies Sichuanese culinary items. Moderation is key, with a dry Reisling particularly suited to matching the spice factor without overriding the palate.
Shellfish with Sparkling Wine, Champagne and White Wines
Seafood has long been a specialised delicacy of the city and still holds a special affinity with many local epicureans. Shellfish, in particular, is a favoured choice for those with an appetite for fine dining. White wines are, as an unspoken rule, ideal pairings for any seafood, but the effervescence of Champagnes and Sparkling Wines make for a lux match for oysters and lobsters, dry Rieslings offer a fruitiness that complements the distinctively rich flavours of crabs. White like Chablis and Chardonnay, on the other hand, have a palatable salinity in them that pairs well with the creamy and fleshy meat of shrimps, fish and other seafood.
Hot Pot with Pinot Grigio
Long a go-to for fun, intimate meals with family and friends, hot pots encompass a variety of ingredients and flavours that require an equally multi-faceted, supple wine to match with. Here, the key is to aim for a drier, subtler grape like Pinot Grigio, which can lift the meal with a much-needed dose of acidity and citrusy aroma.