Chinese cuisine with its versatility goes tremendously well with a wide range of wines. Here are some of the best pairings as advised by Treasury Wine Estates (TWE).
Eating aplenty is ahead for all of us come Chinese New Year. We’ve covered the symbolism behind the heritage dishes that are staples during this season, and brought you through the traditional sayings of good luck, health and wealth. Now let’s look at how to best pair these dishes with wine because what’s a celebration without some tipple?
Chinese cuisine with its versatility goes tremendously well with a wide range of wines from red to white and port. Here are some of the best pairings as advised by Treasury Wine Estates (TWE).
Cheers to a good reunion this year.
Fish maw soup/Braised seafood
Typically umami in flavour from fish maw and seafood and layered with with a fragrant earthiness thanks to mushrooms, a crisp fruity merlot would bring out the sea sweetness of the these dishes further. The medium-boldness of merlot would also lengthen the prized umaminess.
TWE recommends:Maison De Grand Esprit Magique Burgundy
Steamed fish/prawns/abalone
Bring out the best delicate sweetness of steamed fish with a chardonnay. Pick one with flavours of citrus and lime to complement the chillies and coriander that often garnish these seafood dishes to really add layers to the dish.
TWE recommends: Penfolds Max’s Chardonnay
Roasted suckling pig/Roast duck
Gamey and juicy meats are best paired with a shiraz or a cabernet sauvignon, depending on whether you like it dry or fruity. The defined tannins will add depth to the game of red meat, while its oily richness will lengthen all flavours.
TWE recommends: Penfolds Max’s Shiraz Cabernet
Glutinous rice with waxed meats
With its complex flavours that encompass sweet, smoky and salty flavours, a good cabernet sauvignon will do most lap mei fan justice. If you’re feeling adventurous, however, try this traditionally Chinese dish with a Chinese rice wine. Baijiu may have garnered some bad rep, but refined expressions can pair very well with the multiple flavour profiles happening in this dish.
TWE recommends: Penfolds Special Bottling Lot .518 – Spirited Wine with Baijiu
Pineapple tarts/sticky glutinous rice
Sweet, rich and buttery, complement all that caramelised goodness with a tawny port that will also double as a digestif. The notes of the dried fruit will explode with the spirited essence of the port for dessert that’s double the flavour.
TWE recommends: Penfolds Father Grand Tawny
Log on to the official Treasury Wine Estates website here to browse their full offerings.
