Chinese food is known for its diverse flavours ranging from sweet and sour to spicy and umami. Here are some wine recommendations that can complement the variety of tastes found in Chinese cuisine:
- Riesling: A versatile wine that pairs well with a wide range of Chinese dishes. Its natural sweetness and acidity can complement both spicy dishes, like Szechuan chicken and sweet-and-sour flavours. Look for a dry or off-dry Riesling for the best match.
- Gewürztraminer: This wine, with its aromatic profile and slight sweetness, pairs beautifully with spicy dishes. Its lychee and rose petal notes can enhance the flavours of dishes like kung pao chicken or spicy beef stir-fry.
- Pinot Noir: A red wine that is light enough not to overpower the flavours of the food. Pinot Noir’s fruity and earthy notes make it a good companion for dishes with mushrooms, roasted duck or pork.
- Chardonnay: For dishes with a creamy or buttery texture, such as shrimp with lobster sauce, a lightly oaked Chardonnay can provide a lovely balance with its rich, buttery character and hint of sweetness.
- Sparkling Wines: Don’t underestimate the power of bubbles. Sparkling wines like Prosecco or Champagne can cleanse the palate and are especially good with fried foods, dim sum, or dishes with a slight sweetness.
- Sauvignon Blanc: This crisp, refreshing wine with its tropical fruit undertones can complement the green, fresh flavours of vegetable stir-fries or dishes with a citrusy sauce.
The key to pairing wine with Chinese food is to consider the dominant flavours of the dish—whether it’s spicy, sweet, sour, or umami—and choose a wine that either complements or contrasts these tastes.
