Wine Wednesday: Chineese New Year Asian Fusion

I’m really excited that 2012 is the Year of the Dragon – it’s the same year I was born!!  All Dragons unite as we celebrate January 23, 2012 until February 9, 2013.

To celebrate the year of the dragon, let’s talk about Asian fusion and paring of wines with Chinese culture.  Actually, the more I think of it, as you’re celebrating your life together, there may be a few nights of just wanting “Chinese food,” but you don’t necessarily want a beer.  So here are a few great pairings that will kick up your Chinese take-out or celebration a few notches.

The Dish: Roast Suckling Pig – Crackling Skin with Scallions on Rice. This pairs nicely with both red and white

Suggested Pairing: I’m going to suggest a fruity, light-bodied red such as Spatburgunder or Beaujolais curs

Try: Georges Duboeuf Chateau de la Perriere, Broully, 2006

The Dish: Wok-Baked Lobster with Scallions U& Ginger or any lobster with noodles

Suggested Pairing:  This is in need of a full-bodied dry white, such as a Pinot blanc or Chardonnay

Try: Robert Mondavi Chardonnay

The Dish: Sautéed Jumbo Prawns & Fresh Scallops with Pine Seeds

Suggested Pairing:  An off dry white such as Riesling or Pinot Gris

Try: Leon Beyer Pinot Gris

The Dish: Peking Duck ( sliced duck with scallions on rice Crepes and Hoisin Sauce)

Suggested Pairing: A medium-bodied red like a Burgundy, Gamay or Pinot Noir

Try: Joseph Drouhin Cote de Beaune-Villages Pinot Noir, or a Schug Carneros Pinot Noir

No matter which you choose, make sure you pair your food so that wine compliments it not clashes.  Hey, if all else fails, a cool beer always does the trick. Kung Hei Fat Choy


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