Italian wines & Chinese food

[Botafogo]

Prosecco, Tocai Friulano, Ribolla Gialla and Traminer Aromatico are all CLASSIC pairings with Cantonese style seafood or Dim Sum while Refosco, Schioppettino, Tazzelenge or even a good Lambrusco are rocking with hot pot BBQ, Peking Duck or other meats....

Roberto (once named by Joshua Wesson and David Rosengarten in their magazine The Wine and Food Companion as "America's foremost authority on pairing Western wines with Eastern foods" when I was the GM of a serious HK style joint)

PS: I am going to Rio de Janeiro this weekend and will report on Prosecco and Bahian Fish Stew.....

[This message has been edited by Botafogo (edited 06-08-2001).]