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Chinese Literacy: Wine to Traditional Dishes

Have you ever wondered what wine from alcohol store would go best with your favorite Chinese dishes?

The choice of wine for dumplings depends on the filling, but in general it is better to choose light white wines from a good liquor shop for this dish. Dumplings with cabbage and pork, pork and shrimp, or, for example, mushrooms, are a good addition to chardonnay aged in Burgundy oak or Riesling. These wines accentuate the spicy taste of the dish with their refreshing acidity.

For wontons, which are usually served fried or in spicy soups, it is better to choose Pinot Gris or Gruner Veltliner: the shades of almond and pepper will perfectly complement the aromatic wontons with traditional pork or shrimp and ginger fillings.

Wine master and expert at Decanter magazine Jennifer Docherty believes that, contrary to popular myth, Pinot Noir is not the best pair for Peking duck. Fatty duck with a complex sauce simply needs an acidic wine with a hint of sweetness, such as Riesling. A medium-bodied, low-acid Syrah will also balance out the dense, intense poultry flavor. Opt for the Australian style or, if you feel adventurous and uncommon, the balanced North Rhone Syrah.

Roasted with peanuts and chili, gongbao chicken requires a drink that can balance the spiciness of the dish. Gewürztraminer will make a profitable batch of this Sichuan delicacy: its acidic fruit shades will balance the pungent taste of chicken. Californian chardonnay and Riesling should not be overlooked: the refreshing bouquet of these wines will reveal the aroma of the gongbao chicken, while preventing the spices from becoming too dominant.

Sweet and sour pork, a masterpiece of traditional Cantonese cuisine, combines several gastronomic accents: soy, sugar and vinegar. This characteristic flavor is ideally complemented by elegant prosecco: with its impressive acidity, light sweetness and playful bubbles, it will perfectly dilute the thick aromatic sauce.