You don’t have to drink beer with Chinese food when it pairs so well with everything from Pinotage to Champagne. But selecting the right wine for Chinese food requires identifying the dominant taste (sweet, sour, salty, bitter) sensation of a dish. The dominant taste sensations are sour (rice vinegar), sweet (sugar, coconut milk) and salt (soy).
A Merlot and Chinese food pairing compliments well with Peking cuisine, which often features heavier meats such as duck and beef.
Dishes with fruit such as bananas, mangoes and peaches, pair well with Pinot Noir, Riesling and Merlot. Sherry or Vintage Port goes well with dishes that include generous amounts of almonds or peanuts.
The real key to the pleasure of wine and food is simply relaxing and enjoying conviviality with friends.
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Prices only valid until 6 October 2013.