Pairing Chinese Food with Wine

China, Wine

Chinese cuisines are complex. Pairing with wine is no less complicated. Here are fourteen Chinese dishes with pairing suggestions that blend harmoniously.

Roast Suckling Pig. Crackling Skin with Scallions on Rice Dough Flat Bread, Hoisin Sauce & Sugar.
Off-dry-medium-bodied White: German Reisling Spaetlese (Reisling Spatlese, Studert-Prum, Mosel); or Alsace Pinot Gris or Gewurztraminer (Gewurztraminer, Paul Blanck, Alsace)
Fruity, light bodied Red: German Spaetburgunder; Beaujolais Crus (Brouilly, Chateau de la Perriere, Georges Duboeuf)
Rose: Spanish or California Rose; or California White Zinfandel (White Zinfandel, Beringer, California)

Sautéed Jumbo Prawns & Fresh Scallops with Pine Seeds
• Off-dry Vouvray (Marc Bredif, Vouvray)
• German Reisling Spaetlese (Reisling Spatlese, Student-Prum, Mosel)
• Alsace Pinot Gris (Pinot Gris, Leon Beyer, Alsace)

Deep-fried Crab Claw with Shrimp Mousse
Medium-bodied dry White:
• New Zealand Sauvignon Blanc (Sauvignon Blanc, Stoneleigh, Marlborough)
• Pouilly-Fume, Loire (Pouilly Fume, Domaine Masson-Blondelet “Ville Paulus”)
• Alsace Pinot Blanc (Pinot Blanc, Trimbach, Alsace)
Kung Pao Chicken, QJDBraised Superior Duck in Thickened Broth, Sliced Cured Ham
Dry Acidic White:
• Dry Reisling (Thirty Bench VQA)
• Unoaked Ontario Chardonnay (Non-oaked, Henry of Pelham VQA)
• Chablis (Chateua de Maligny)
• Muscadet (Sevre et Maine, Donaine Gildas Cormerais)

Braised Whole Japanese Abalone & Fish Maw, with Fresh Sprouts
Light Red:
• Beaujolais Crus (Brouilly, Chateau de la Perierre, Georges Duboeuf)
• Oregon Pinot Noir (Amity Vineyards, Willamette Valley, Oregon)
• Ontario Pinot Noir (Henry of Pelham VQA)
• Dry Rose (Rose Cuvee, Konzelmann VQA)

Deep-fried Chicken in Garlic Sauce
Full-bodied Dry White
• Napa Chardonnay (Franciscan, Napa Valley)
• New Zealand Sauvignon Blanc (Sauvignon Blanc, Stoneleigh, Marlborough)
• Rhone White
• Oregon/New Zealand Pinot Noir (Amity Vineyards, Wilamette Valley, Oregon)
• German Spaetburgunder

Wok-baked Lobsters with Scallion & Ginger
Full-bodied Dry White:
• Oregon Pinot Blanc
• Dry Vouvray (Marc Bredif, Vouvray)
• California Chardonnay (Coastal, Robert Mondavi)
Abalone, QJDSteamed Black Bass with Ginger, Scallions in Light Soya Blend
Dry White:
• White Burgundy (Pouilly Fuisse, Bouchard Pere & Fils)
• Unoaked Chardonnay
• Gavi (Non-oaked, Henry of Pelham VQA)

Peking Duck. Sliced Duckling with Scallions & Cucumber on Rice Crepes, Hoisin Sauce
Medium-bodied Red:
• Red Burgundy (Cote de Beaune-Villages, Drouhin)
• Ontario Gamay (Gamay Noir, Trumpour’s Mill VQA)
• Sonona Pinot Noir (Schug, Carneros)

Thickened Chicken Broth with Seafood Medley, Egg White & Diced Bean Curd
Off-dry White:
• German Kabinett Reisling (Avelsbarber Altenberg, Mosel-Saar-Ruwer)
• Ontario Riesling (Cave Spring, VQA)
• Orvieto (Ruffino Classico)

Braised Fish Maw & Vegetable Sprouts, Oyster Sauce
Dry White:
• Alsace or Ontario Riesling (Cave Spring, VQA)
• White Burgundy (Pouilly Fuisse, Bouchard Pere & Fils)
• Soave (Classico Conte Carello)

Dim Sum, YokohamaBaked Chicken in Rock Salt
Off-dry White:
• German Riesling Kabinett (Avelsbarber Altenberg, Mosel-Saar-Ruwer)
• Alsace Pinot Gris (Leon Beyer, Alsace)
• Australian Riesling

Deep-fried Fin of Sea Bass, Braised with Bean Curd, BBQ Pork & Shiitake
Full-bodied dry White:
• White Chateauneuf-du-Pape or Hermitage (Chateau La Nerthe, Chateauneuf-du-Pape)
• Marsanne
• White Burgundy (Bouchard Pere & Fils)
• Ontario Chardonnay (Cave Spring, Reserve VQA)

Wok-based Lobster on Soft E-fu Noodles
Full-bodied dry White:
• Oregon Pinot Blanc
• Dry Vouvray (Marc Bredif, Vouvray)
• California Chardonnay (Coastal, Robert Mondavi)

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