Pairing Fine Wines With Chinese Cuisine: Cantonese Food

Food + Beverage

I have never understood why – when I order a glass of red wine at some of Hong Kong's more stylish hotel dining rooms – my teacup is mysteriously lifted from my midst just as my wine arrives.

Wine-vinexpo-2014-hong-kong-1

Chinese consumers are becoming increasingly knowledgable about wine. Credit: Vinexpo Hong Kong.

Isn't tea, to Asian diners, what water is to Western diners? I've never had my water glass removed when the wine arrives at a Western restaurant.

Well, now I know why my tea is removed when my wine arrives – thanks to the Hong Kong Tourism Board.

“Most Cantonese like to drink tea while enjoying their meal,” the board's website informs.

“Since the level of tannin in tea is similar to that of red wine, most tea lovers would find it easy to get used to full-bodied and strong red wine. However, if tea and red wine are drunk together during a meal, the mixture of tea with wine will make the flavour of both turn bitter.”

Now who would have thought?

Of Eight Great Cuisines of China , Cantonese Cuisine is the one that has been influenced the most by Western and other foreign cooking styles.

It is also the one that has had the most influence on the ways that chefs in the other parts of the world cook.

Stir frying, one of the key cooking techniques in Cantonese cookery, was unheard of in the West a few decades ago.

It has now found favour around the world. Thanks to this culinary confluence, Cantonese cuisine is one of the easiest styles of Chinese cooking to match with Western wines.

Sweet and Sour Pork

Having said that, some dishes are easier to match than others. My absolute favourite Cantonese dish is sweet and sour pork, and this one – owing to the complex combination of flavours and ingredients, presents a serious challenge.

The Hong Kong Tourism Board recommends sweet dessert wine such as Late Harvest, Botrytis Sweet Wine, or Muscat.

What to Drink with Other Selected Cantonese Dishes

Here is a selected list of food and wine combinations from the Hong Kong Tourism Board.

Baked Lobster with Cheese

Un-oaked Pinot Noir, Gamey, Beaujolais (red); California Chardonnay; Australian Chardonnay, Bourgogne Blanc (white); Vintage Champagne; Italian Franciacorta Sparking Wine

Barbecued Pigeon

Any deluxe red wine or Fine Pinot Grigio, Gavi, Semillon, Sauvignon Blanc

Braised Dried Abalone

Shiraz

Roast Suckling Pig

AOC Bordeaux, Bourgogne, Cotes de Rhone (red); Chablis Crand Cru, Loire Valley white)

Roast Goose

Without sour plum sauce: Pinot Noir, Cabernet Sauvignon, or Australian Shiraz (red); with sour plum sauce: a full bodied red or Gewurtraminer (white)

Copyright: Michael Taylor

 

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