2013-03-04

Chinese food and wine pairings



-     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!!

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