In honor of the publication of our dear friend Kian Lam Kho’s new cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, we thought we’d offer some ideas on pairing wine with Chinese food. [level-members]
The classic pairing is German Riesling. The sweetness goes well with the spice of many Chinese dishes. Alsatian Riesling and Viognier can work wonderfully, too. (And me being me, I have to recommend Chenin Blanc from the Loire.)
For reds, Barbera, “the acid king of Italy,” as we’ve heard it called, is a great choice if your dishes are more smokey than spicy.
And on a completely different note, we’ve had some wonderful Chinese meals with Prosecco and cava.
No recipe recommendations this week: go buy Kian’s book! You’ll be glad you didn’t order in.
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