Chinese food has been savored and favored globally, but pairing it with wine can be quite challenging. If you are looking for a specific taste that will complement Chinese dishes, you can get your own label from stores like Personal Wine and My Wines Direct. These online stores offer award-winning bottles from around the world. Here are some of the tips on how to pair good wine with Chinese food.
Hunan/Szechuan Cuisine
Hunan/Szechuan cuisine is primarily hot and spicy with rich sauces. Complement the fiery flavors of Szechuan dishes with Gewurztraminer, which has a spicy peach with a hint of ginger taste. French Puilly Fousse, Languedoc, Australian Shiraz and Sauvignon Blanc are also good choices.
Cantonese Cuisine
Cantonese cuisine is the most well-known type of Chinese food, using all edible meats and entrails with fresh vegetables and herbs. Most are cooked by steaming, stir-frying, braising and double-boiling, making a perfect balance of flavors that will be enhanced by sweet, fruity wines like German or Johannesburg Riesling or Chenin Blanc.
Shanghai Cuisine
Shanghai dishes are usually cooked slowly, often braised with soy sauce and flavored with sugar and different spices. Most fish, crabs, eels and chicken dishes include alcohol in the cooking process--whether these are served raw, steamed or briskly cooked. Good beverages that will complement these dishes are red Bordeaux, Muscat Baumes de Venise and Chardonnay for the sweet and sour dishes.
Mandarin Cuisine
Mandarin or Beijing cuisine is varied since the influences came from the different Chinese provinces. There is predominant use of meat, noodles, vegetables, various seafood and native cakes. Dark soy paste, sesame oil, sesame paste, tofu and scallions are usually incorporated in different elaborately prepared and decorated dishes. Merlot and burgundy like Pinot Noir are good wines to have with Mandarin dishes.
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