It is not necessary to order foie grass to enjoy a bottle of French champagne, or Italian pasta to match with a vintage Chianti. Since China became more and more international, it is possible to get a decent bottle of wine in every store in Shanghai. The
It is not necessary to order foie grass to enjoy a bottle of French champagne, or Italian pasta to match with a vintage Chianti. Since China became more and more international, it is possible to get a decent bottle of wine in every store in Shanghai. The Chinese cuisine got closer to Napa Valley, Bordeaux, and Casablanca. For wine lovers, it is a lighting experience to find a perfect match that cross the ocean. Like in life, it’s hard to get your couple in a single bottle, but totally worth a try.
A set of Dim sum with sparkling wine, a Pekin roasted duck with an elegant Pinot Noir: Which kind of wine should you pop after an order from Sherpa’s?
Cantonese Food and a New Zealander Sauvignon Blanc
There are two ways to blend wines and dishes: by rivalry (wine must overpass the flavor of food) or by harmony (food and wine create a unique mix of taste and sensations). Fresh vegetables, sweet and sour sauces and sea foods of Guangdong province make a savage balance with a bright and earthy Sauvignon Blanc from New Zeeland. It is a crazy and pristine couple.
Also, Cantonese Cuisine gets along with dry and light white wines, such a Pinot Gris or Riesling.
Spicy Sichuanese Food and An Alsatian Riesling
It is always a challenge to choose a bottle of wine for a spicy and strong flavored meal. The uniqueness of Sichuanese food is the pepper and chili that punch your tongue. For this kind of dishes, it is a question of acidity and freshness, like you find in a Riesling or Gewurztraminer from Alsace. Also, a Torrontes from Argentina could give you a break, before the second match.
Dim Sum and Sparkling Wine
They say that the tradition of these single-bite delicacies started along the silk road. The rest houses served to travelers dim sum with a cup of Jazmin tea. It became popular in Canton, Hong Kong and every city in China. Another way to tribute such origin, it is to pair shrimp dumplings and spring rolls with a bottle of Champagne. A perfect option for these springs days will be a Blanc de Blancs (a champagne made with white grapes, as Chardonnay).
Pekin duck and French Pinot Noir
In this point, everyone should ask where are the red wines. With more than 1.8 millions of bottles sold every year, China became the first world consumer of red wine, overtaking France. In fact, the majesty of the Chinese cuisine, the Pekin duck, hobnobs with the queen: Pinot Noir. The crispy skin and smooth meat deserve a vintage bottle from Bourgogne. Salty sauce, chopped leek blends with the complexity of a Pinot Nor. They are a sophisticated and exclusive couple.
But you don’t need to mortgage your apartment for dinner, a well-known Pinot from Chile or a juicy Malbec from Argentina will be just perfect.
Everything and a Rosé
One of the unique characteristics of the Chinese meal is the variety of dishes: chicken with pork, rice, and noodles, soups, fishes, and beef in the same table. The only wine that could support this kind of pressure is a Rosé.
There is some misunderstanding about pink bottles: some people links the color with a girly cocktail or think that it would be less quality than other wines. Lighter than red and more structured than white, they are a good option for summertime. There are a lot of blends and varieties: structured like a Merlot, sophisticated like a Cabernet Franc, or lighter, almost white, like Pinot.
Everything is a question of time and place. The company makes the feast: it is a matter of tasting and find the best pair for everyone.
Author: Salvador Marinaro
