Tips and tricks for pairing wine with Chinese food, in illustrated form.
Crisp, clean white wines are a classic way to bring out the delicate complexity of just-shucked oysters. But there are more unusual options that work well, too, which can be fun if you're feeling like casting aside tradition to taste something new.
While we love acorn and butternut squash, sweet potatoes and gourds of all shapes, versatile pumpkin is an easy fall favorite. When thinking about wine pairings, it doesn't have to be all sweet and spice to make things nice: crisp, dry style wines also get along well with pumpkin.
It's no small trick turning gamay grapes into Sean Connery in his 30s—all quiet, spontaneous confidence—but that's just what Morgon does.
Cinsault's spice, reminiscent of peppercorn and cardamom, and its bright red fruit does well with grilled vegetables, grilled pork, and grilled chicken. But the wine also loves the creamy, distinctive flavors of a mild Thai curry.
The brightness of Willamette Valley Pinot Blanc means it goes well alongside shellfish, or grilled swordfish, but the rich flavors mean it's great with egg dishes and pasta with a little lemon or grated parmesan.
Champagne's best delight comes in oysters, fried chicken, and triple cream cheese.
Thanks to its cultural roots, Alsatian Riesling craves pork—pancetta, sausage, potatoes fried in pork, leg of pork, pork belly—but it gets along swimmingly with salty seafoods too.
Barbera is wonderful with grilled or roast meats, loves sausage or pizza, and didn't find a chicken it couldn't catch.
The long zippy finish and playful nature of Albariño make it a natural flirt with food, happy to sidle up alongside a wide range of dishes.
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