Food and wine pairings: Chinese cuisine
The delicate pairing of Chinese cuisine and fine French wines
Whether Cantonese, Pekingese, Hunan, or Sichuan, it's difficult to define a single dominant flavor in Chinese cuisine. And even though each region brings its own distinct character, every Chinese meal remains a kaleidoscope of textures and flavors, regardless of the style. Savory dishes sit alongside sweet and sour ones, fish and beef share the spotlight, and all are presented in the center of the table on a rotating tray, allowing guests to help themselves. Under these circumstances, choosing a wine to complement all the dishes on offer is no easy task!
Dominance of certain wines in China
Bordeaux
The first thing you need to know is that wine in China is primarily red, and it's called BordeauxMeals are moments of sharing and generosity, and Bordeaux enjoys an unparalleled reputation in the eyes of the Chinese. Red wines from Bordeaux are therefore often offered at the table, but what about their affinity with Chinese cuisine?
In general, tannic red wines are not very versatile. While they pair wonderfully with red meats, they will suffer when combined with delicate fish, spicy dishes, or sweet and sour sauces. Moreover, most Chinese people consume wine like a spirit: a small glass downed in one gulp! In this case, wine can be considered just another element that fits into the spirit of the diverse Chinese table. For a truly harmonious pairing, however, other options will need to be explored.
Bonus for versatility
Given the diversity of aromas and flavors, it goes without saying that versatile wines are preferable. Therefore, we feel it's more appropriate to recommend a white wine. Alsatian wines are often discussed as a pairing for Chinese cuisine, a Gewurztraminer is an excellent choice, but a Pinot Gris It could perfectly accommodate red meat.
A Vouvray or a Montlouis Dry wines also work very well. Similarly, white wines from the Rhône Valley like the Saint Joseph white, the Saint Péray, THE Chateauneuf du Pape or even better the Condrieu form successful alliances. Finally, for red wine enthusiasts, don't despair! While young Bordeaux should be avoided, a mature bottle pairs perfectly with Chinese cuisine. Tertiary aromas, a silky texture, and less pronounced acidity make an older bottle a preferred companion for Chinese dishes. Moreover, it pairs well with both meat and fish. When fish is unavailable, a Pinot Noir of Burgundy In a sunny vintage (2003, 2009), produced in a low-tannin style, it will also pair very well with most dishes, and particularly with Peking duck. Now all you have to do is take the wines out of your Cavissima cellar and to savor. Gan bei!
>> Find the entire catalog of red wine by Cavissima!