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Wan LixinOpinion deputy editor of Shanghai Daily
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Matching Chinese Cuisine
Source: Shanghai Daily |
May 22, 2011, Sunday
|
Print Edition
Print Edition
THE vibrancy and intensity of most New Zealand wines make them lovely companions to many popular Chinese dishes.
In instances where Old World wines or other less intensely flavored New World wines may be overwhelmed by the strong flavors in many Chinese dishes, New Zealand wines excel.
Whether it's the heavy flavors of many Shanghai dishes or the freshest seafood of Dalian, the muscular flavors of most New Zealand white wines stand up to pungent dishes while the lively acidity in the wines awakens the freshness of the seafood.
Two fine examples of happy marriages between Shanghai dishes and New Zealand wines are sautéed sweet and spicy prawn with a New Zealand Sauvignon Blanc and a Hawke's Bay Bordeaux blend with Dongpo stewed pork.
In both cases the wines harmonize the complex flavors of the dishes while the acidity of the white wines and tannins of the red wines facilitate digestion and cleanse the palate.
In instances where Old World wines or other less intensely flavored New World wines may be overwhelmed by the strong flavors in many Chinese dishes, New Zealand wines excel.
Whether it's the heavy flavors of many Shanghai dishes or the freshest seafood of Dalian, the muscular flavors of most New Zealand white wines stand up to pungent dishes while the lively acidity in the wines awakens the freshness of the seafood.
Two fine examples of happy marriages between Shanghai dishes and New Zealand wines are sautéed sweet and spicy prawn with a New Zealand Sauvignon Blanc and a Hawke's Bay Bordeaux blend with Dongpo stewed pork.
In both cases the wines harmonize the complex flavors of the dishes while the acidity of the white wines and tannins of the red wines facilitate digestion and cleanse the palate.
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