Chinese Food

[Jerry D Mead]

The problem with Asian (and Chinese) cuisines in particular is not matching wine to any one dish, but the fact that so often the food is served family style with a wide array of flavors to try to match one wine to.

That said, Rieslings, Gewurztraminers and off-dry Chenin Blancs are considered the sort of all-purp wines to recommend for family style presentations.

However, a few years back we staged a tasting/dinner with about a dozen wines and a similar number of mini-courses of Chinese...and the one wine that went well with more courses of every kind, from seafood to beef (it did not like sweet-sour)was....

DRUM ROLL

Pinot Noir!

The real expert around here on Asian Cuisine is Randy Caparosa from Roy's Restaurants in Honolulu, but he may be traveling for a few days. He will have something to say when he returns, I'm sure.