Chinese food pairing guide

Pairing wine with Chinese food is by no means obvious and can in fact be a real challenge, due to the enormous variety and complexity of flavours offered by this type of cuisine. Spicy, sweet, sour, salty, bitter and umami can all be present in the same dish. Here we offer you some possibilities, so that wine and Chinese food lovers can combine them in the best way.

1. Riesling, the wine that can handle anything

The high acidity, lightness, aromatic profile and subtle sweetness that characterise Riesling wines allow them to adapt to any flavour that comes their way. Therefore, they are a great choice to match with any of your Chinese food dishes.

Besides, taking into account that Chinese food is usually quite salty and fried, wines with a lot of acidity such as Riesling wines can be an ideal match. An important thing to keep in mind is that dishes that have a sweet and sour element go best with fruity wines.

2. If red wines are your thing, Gamay-based wines are your best option

Gamay-based red wines are another great choice to accompany a Chinese food dish, as they have low tannins, good acidity and a light body, which is ideal. Moreover, their fruity, earthy and floral flavours can support a wide range of dishes.

3. For fried dishes, low alcohol and high acidity

An example of this is fried egg rolls and meatballs, which go very well with wines with low alcohol and high acidity. On the other hand, crab Rangoon is an ideal match for Vinho Verde, as it balances the fat of the dish very well thanks to its acidity and citrus notes.

On the other hand, fried rice dishes can be accompanied with a sparkling wine low in tannins and with a lot of acidity, such as Lambrusco wines.

4. When it comes to spiciness, look for a wine that resembles it

For a chicken Kung Pao dish, which has a sauce that combines spicy, sweet, sour and salty, the ideal is a wine whose structure resembles it, and whose sugar, fruity flavours and high acidity balance the aromatic and spicy qualities of the dish, such as a Pinot Gris wine.

5. Vegetables call for expressive wines on the nose

The lightness of a vegetable dish, such as vegetable Chow Mein, goes very well with aromatic wines such as those made with Muscat. Moreover, if it is a sparkling wine, its bubbles and acidity will help to counterbalance the salt and oil.