The smartest thing I ever did was marry Chinese, but it does make wine pairing problematic sometimes. Chinese cuisine, with its variety and wide range of dishes, salty and fermented flavors, is traditionally considered a difficult match for Western grape wines. Ask a wine lover what to drink with Chinese and he’ll probably say “beer.” Then he’ll default to Riesling or Gewürztraminer, explaining that the sweetness matches the spicy complexity of the food.
So as we say good riddance to the Year of the Rat and welcome in the Ox this Monday, I suggest a new departure – a new beginning, if you will: Toast the new year with a glass of sherry!
Sherry is as versatile as Chinese cuisine is varied. Its oxidative character even resembles the nuttiness of Shaoxing jiu, the aged rice wine of central China. It seemed an ideal match for a Chinese feast.
I put this theory to the test for my January 21 wine column in The Washington Post. You can also read about the meal and my recommended sherries here on my Web site.
Cheers, and Gong Xi Fa Cai, Hong Bao Na Lai in the Year of the Ox!
Recent Comments