An intimate group of gourmets and oenophiles ga-thered in a pri-vate dining room of Victoria City Seafood Restau-rant in Citic Tow-er in Hong Kong Thursday after-noon to savour the tastes of tra-ditional Canton-ese cuisine ac-companied by fine wines from the Langeudoc-Rousil-lon region in South France.
A delicately flavour-ed Stir-fried Shredded Garoupa Fish with hints of Chinese ham was paired with a 2008 100% Sauvignon Blanc from Chateau Rives. Braised Chinese Vegetables with bits of dried scallops followed.
It was paired with the same vintage. A velvety Boiled Shark's Fin Soup with Pork followed by Pan Fried Prawn with Salty Egg Yoke were matched with a well structured Chardonnay with oak, fruit, and a complicated finish by Les Domaines Paul Mas. De-boned Crispy Chicken with Deep Fried Bread was served with a complex Château de Caraguiles AOC Corbières Rosé 2008.
Braised Oxtail in Red Wine, Steamed Crab with Yellow Wine in Noodles, Steamed Crab Coral Dumplings, and Baked Mini Meat Pies were all served with three reds: Domaine de l’Hortus, Coteaux du Languedoc – Pic Saint Loup, Clos Bagatelle – Veille d’Automne, and Cabernet Sauvignon 1999. The meal concluded with fruit.
Tricks of the Trade
Damon Yuen, a well known wine and spirits educator, writer, and consultant, walked us through the meal, explaining why he matched each wine with each dish.
One of the tricks of matching fine wines with Chinese cuisine is re-arranging the order in which the dishes are served.
By moving from dishes with milder flavours to dishes with stronger flavours – and by grouping dishes with similar flavours together – we were able to move from a Sauvignon Blanc to a Chardonnay to a Rosé, concluding the meal with three full-bodied reds. Copyright: Michael Taylor Photo Courtesy of UbiFrance Hong Kong