Comments on: Pairing Wine with Chinese Food: Challenging the Experts

By: Geografi og pærevælling: At vælge vin til asiatisk mad | KINABLOG.dk

Geografi og pærevælling: At vælge vin til asiatisk mad | KINABLOG.dk — Mon, 30 Mar 2009 09:03:05 +0000

[...] er en anelse mere grundig artikel om at kombinere forskelligt kinesisk mad med vin. Der er fire [...]

By: swirlingnotions

swirlingnotions — Mon, 20 Oct 2008 20:00:14 +0000

Jackie, thanks for pointing me to Kian . . . Kian, what fun to find your blog! I love this entry . . . I just wish I’d been there for the banquet!

By: jacqueline church

jacqueline church — Mon, 20 Oct 2008 07:49:39 +0000

Hey Kian:
My friend Lia just issued a call to her Asian food blogger friends about Asian food and wine pairings. I shared my short list and pointed her in your direction. She has a great following, hope you enjoy it and share with her readers your knowledge!
Jackie

By: Chris Johnson

Chris Johnson — Thu, 31 Jul 2008 15:14:38 +0000

Kian,

Dont forget we also had the Cabernet Franc from Pierre Breton, an organic wne from the Loire Valley which paired very well because of its full bodied flavors balanced with fruit that helped it stand up to the spice.

By: AppetiteforChina

AppetiteforChina — Sun, 27 Jul 2008 02:13:43 +0000

I almost always go with light, crisp whites when drinking wine with Chinese food at all. Because of the strong spicy, sour, salty flavors all present in the same meal, I would just go with beer or a mixed drink. A lot of people here eat Peking duck with Chinese red wines, which seems like such a waste because local wines taste like sludge 98% of the time.

By: zenchef

zenchef — Sun, 27 Jul 2008 00:30:50 +0000

I’ve seen the red wine/coke bundle when travelling in Shanghai last year. hehe. There was lots and lots of luxurious Bordeaux available in stores too, i was surprised.

It’s fascinating to see what experts have to say about matching wines with chinese food.Great idea, I can’t wait to read more! Love the scarbolo tocai friulano.

By: Kian

Kian — Sat, 26 Jul 2008 21:32:37 +0000

Kirstin, I’d love to do a joint post with you. Let’s discuss. Maybe we can end this series (when I get to it) by our joint post.

Yes, we did not have too many reds with our pairings. In our discussion we did feel that reds are very difficult to match with Chinese food. The strong flavor and spiciness of Chinese cooking often clashes with reds.

By: Vin de la Table

Vin de la Table — Sat, 26 Jul 2008 17:18:49 +0000

This is pretty damn cool. I’m loving the unusual pairings.
I’d like to see more reds, and more wines in general, but the choice of wine is so varied and austere and really fantastic!
The choice of wines with the Conch and Lees sauce is really something. I guess you’d have to be a little far out with your wine choice- mainly oxidized wines- since the Chinese wine sauce might be hard to pair with, as it already has it’s own prominent wine flavor.

Red Cook, would you consider doing a joint blog post with me sometime, where you come up with a three dishes and I pair them with wine on my blog, vindelatable.blogspot.com. I’ve been wondering this for a bit, because I’d like to learn more about pairing wine with Chinese food, and a practical spree like that would be educational, and delicious…… But the dishes might have to be catered to a much less experienced Chinese cook!