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!!