Chinese Food and Wine, Good or Bad?

I Chinese and I love Chinese food but sometimes I just looking for something else to enjoy with my food other than tea. Does anyone have any suggestions with what kind of wine goes best with Chinese food. Its really hard to find a wine that can encapsulate all those different flavours of Chinese cuisine. But does anyone have a good pick? Thanks

I always thought an asti (spumante) was good. as is its cousin moscato, a spatlese or sauterne/barsac/loupiac as well as a sweet loire would work well. Off dry is the key.

Of course we need more specificity. are you having a dim sum, Chinese American, Hunan, Szechwan, Hong Kong style repast?

They're beginning to put wine on the menus in the better restaurants in China. The list is about right (dryer Alsatian wines are also recommended), but wine remains an unpopular choice there.

The traditional plum wines (heavy & sweet, but which go well with the food) are being replaced by much lighter Japanese plum wines, sake, and vodka. Beer is also more popular than wine as an alcoholic accompaniment. If the meal is a social occasion, something alcoholic is always served.

Jim Schulman

Well I eat all kinds of Chinese food but your right I should be more specific. Lets say its more spicy than anything, do you think a dry asti would still work, even if the meat was red? But thanks on the tip I'll try it and let everyone know. Thanks

MQ

Through experience I do suggest a Gewürztraminer. Alsace will be easiest to get at your side of the Ocean, but if possible: try the German ones (from Baden Württtemberg) or the ones from Luxemburg.

Succes.

Hillebrand.

traminer!

I've found that a nice dry rosé works well with spicy Chinese. There's nothing wrong with any of the other suggestions here, though, including the dry asti.

Hi Peter,

Thu, 14 Mar 2002 07:11:49 GMT, you commented:-

You know, when we had beggar's chicken (Hakka, of course) in Hong Kong, we were with a friend Michael Loo, (of Hunan origin) whose knowledge of wine and food completely eclipses mine - I have no higher praise (he said, modestly). He drank a beer and we had tea. And it wasn't for lack of opportunity or willingness. But we felt these were the drinks that would go best.

That said, you're absolutely right that a dish of that type would go pretty well with wine, and I would have thought a chardonnay (with modest oak) would have gone very well.

Heartily second the proposal!

However, I like Traminer Aromatico from Sued Tirol a little bit better. It appears to me a bit more 'flexible' with the mish-mash of tastes & textures in chinese food.

Though I can imagine that I would like a Kabinett (never had Gewuerztraminer with Pradikaet) from Baden or Wuerremberg too. Never had it from Luxembourg either - gonna hunt for it this weekend!