Pairing Question: Chinese Food

WINE TALK
21

You are all unsophisticated snobs. Obviously you can only drink chinese wine with chinese food

22

So, 2008 Lafite?

23

[rofl.gif]

at least that’s what it says on the label

24

Chenin Blanc can be a good one for Chinese food.

25

Thank you for all the suggestions. Roberto, I think I will bring a sparkling rosĂ© to start, which should also appease Todd (though I’m not a baller like you so no magnums) and Neal.

I think a Riesling and a Burg may well round out the night.

Andrew, I just acquired some 2002 Foreau Clos Naudin Demi-sec and I might grab a bottle just because.

26

I will make sure to report back. My gf is trying to get a menu, so with any luck I’ll have a better idea of what will be served. Sadly, since I keep faux kosher I usually can only eat about 1/3 of the dishes. Ah well, all the more reason to drink!

Mike, I do hope that you’ll let us know when you’re coming back. Happy new year to you as well, amigo.

27

if you’re keeping faux kosher, be careful of the veggies, a lot of cantonese vegetable dishes have oyster sauce. Actually a lot of cantonese dishes period have oyster sauce.

28

My brother always though that Cantonese dishes and Nebbiolo wines were a great pair, I guess because of the soy.

29

Reislings, Burgs and Bojo are my usual Chinese food wines


30

a great Riesling Spaetlese is the perfect match imho

31

Do you have a brand that convinces you that it contains oysters/oyster juice in reasonable amounts. Charlie?
Historically oyster sauce must have been much like Thai fish sauce before it was commercialised with starch and caramel.

32

I avoid oyster sauce if I know it’s in a dish. I’m not always vigilant about asking (I am not strictly kosher; if I was hardcore, I wouldn’t even eat in a restaurant that served pork/shellfish). Generally my girlfriend will ask the server if we’re in a Chinese restaurant. If she’s asked and I end up eating something that’s off-limits, I give myself a pass.

Unfortunately once I know a food is off-limits it’s pretty much gone forever. So when I learned that surimi had a trace of shellfish, it was goodbye. Just learned I can’t have kimchi anymore (they use shellfish in the spicy paste to season the cabbage) – that really sucks.

33

Sherry
Riesling
Chenin
Sparkling

If you know there will be a fair number of beef dishes you have lots of options there.

34

No. But when you’re kosher a reasonable amount isn’t the scale you use for if you can consume it. There is a possibility the restaurant uses super cheap oyster sauce that just has artificial flavoring but most brands in the markets have at least some oyster essense

35

And just like that, a bromance dies. [cry.gif]


I also recommend a German riesling (kabinnet or spatlese).

36

u can try burgundy

37
    1. Yes - burgundy for Cantonese food.
38

Exactly what I was going to say, but for Condrieu (but white Rhone just doesn’t do it for me) and shifting the Pinot to a bit cooler climate. I’ve had luck across the range of Alsatian whites.

I’d think German reds might be a good bet too, but I haven’t gotten around to trying it.

39

Not snobs, Charlie; jerks. neener pepsi

40

Just got the menu


Chicken Creamy Corn Soup (taste only – can’t digest corn well)
Pot Stickers (skip – pork)
Seafood Combo w/ Broccoli (skip – shellfish)
Fillet Steak w/ Special Sauce (I can eat it!)
Crispy Skin Chicken (two in a row!)
Steam Double Lobsters w/Garlic (this is where I start cursing under my breath)
Fish Fillet w/Chinese Broccoli (I’ll devour this)
Pan Fried Soft Noodle (skip – probably made with pork. I love pork)
Deluxe Fried Rice (skip – probably pork and shrimp)
Dessert: Rice Cake (taste – just not tasty)

Those fillets better be mighty good.