Chinese food is perhaps one of the trickiest types of cuisine to pair with wine, but there are a few tried-and-true options that won’t disappoint. Chinese food covers the entire spectrum of flavors, from sweet and sour chicken to the slightly spicy General Tso’s chicken all the way to spicy Hunan beef with lots of dried chilis.
Since Chinese food is meant for sharing, there’s a very good chance you may have all of those flavors on your plate at the same time, which can greatly impact the wine in your glass. My top choice for versatility is an off-dry Riesling. The mouthwatering acidity is perfect with all the oil used in Chinese cooking and the lower alcohol in Riesling won’t exacerbate the spice in those hot dishes. In fact, it will provide a nice cooling agent for your palate. A Gewurtztraminer can also work quite well with mild spices. Now, I know what you’re probably thinking – Riesling and beef? Yes, it can work quite well together, because we are taking all of the other flavors into considerations with this pairing.
A dry to off-dry rosé comes in next on my list for Chinese food pairings. The vibrant fruit flavors and refreshing acidity are a great bridge wine that works quite well with a myriad of flavors and foods. It has kind of a laid-back personality and won’t compete for top billing against your meal. Try the Von Buhl Spatburgunder (Pinot Noir) Rosé (SRP: $18) out of Germany. Von Buhl also makes an excellent Sekt (sparkling Riesling), which brings me to my next choice – sparkling wine.
A great sparkling wine with a touch of residual sugar like a German Sekt or Vouvray Demi-Sec from the Loire Valley of France are simply perfect. The saltiness in the cuisine brings out the fruit notes in the wine and the bubbles act as an intermezzo of sorts, gently cleansing your palate in between bites.
Recommended Producers (Everyday Rieslings)
High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen “Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)
