- Champagne’s acidity and bubbles pair perfectly with dim sum (small individual portions of food traditionally served in small steamer baskets - often dumplings).
- Burgundy’s delicate tannins and complex nose is a sublime match for crispy chicken and lotus root chips.
- The silky but structured tannins of less-extracted, aged Bordeaux enhance the texture of braised pork belly.
- Deep fried and baked dishes with intense flavors go well with richly textured wine like younger Bordeaux, which brings out a richer, more persistent flavor in both food and wine.
(R. Paul Noppé; 2012)
PRETTY MAKE SENSE!!