During my Wine Pairing Chinese Banquet I challenged a few friends in the wine business to find wines that would complement Chinese food. We ended up with 20 bottles of wine, including one corked, paired towards all ten items on the menu. Many of the selections were rather unconventional but really worked quite well. With each course we compared the merits of each selected wine and even attempted impromptu pairings. There were a few disappointments but most were overwhelmingly successful.
Have you ever wondered why the wine lists in your average Chinese restaurants are so limited or non-existent? One would think that with a cuisine so wide-ranging and creative, there would be a sophisticated wine culture accompanying Chinese food. Well, there is. It’s just not the same wine we know of. When mentioning “wine” to a Chinese you need to differentiate between the indigenous “grain-based wine” made from rice, sorghum or barley and the imported European “grape-based wine.” But it doesn’t mean grape wine is not fitting for Chinese food.
So it was on this July 4th weekend my partner, Warren, and I along with some of our neighbors went to the beach. Our wonderful friend Chick invited all of us to spend the weekend with him and his family at their beach house, which is in a small coastal hamlet of Slaughter Beach at the mouth of the Delaware River. Kim, the Yummy Mummy, and her family were part of the group. If you’ve been following her blog you’d know about the “horrors” that happened during the weekend. But don’t believe all of them!
In this world there are those who nurture and those who are nurtured. Kim, the Yummy Mummy, is the poster girl of the nurturers. It was her encouragement that started me writing Red Cook, and she continues to be a champion of my blog. So when she received the Arte Award from NTSC at The Art of the Pig, I thought it was truly appropriate and well deserved. But then I received a complete surprise when she in turn bestowed the same award to me.