A Perfect Wine Pairing for Spicy Szechuan Chinese Food
Roses are red; Violets are blue; But, what ever wine you choose, is totally up to you! Perhaps we should start writing our Chinese restaurant reviews in poetry. Or Haiku. Or, perhaps not. I’m sure you’ll drink to THAT decision!! But, a more important decision to consider, is which wine to pair with your Chinese food?
Wines comes in many different colors, aromas, levels of acidity (dry, semi-sweet, sweet, etc.). Like Pizza, or Mexican food, Chinese dishes often exhibit a wide range of spiciness, sweetness or textures. So your decision can be kind of dicey… but, not when it comes to Spicy! (OMG, Editor, please make him stop with the rhymes!!)
A high alcohol wine will clash with your spicy Szechuan chicken. A red wine will make your green beans and tofu taste like metal. Enter sparking wine. With lower alcohol, (usually around 12.5%) and little to no oak influence, it is the ideal candidate to pair with Chinese cuisine. I particularly enjoy rose sparkling wines as they often display no oak influence and provide a juicy bit of fruit that compliments most flavors. And, like beer, the fizz in a glass of bubbles is so refreshing, it cleanses and prepares your palate for the next bite! And it makes you feel good too. Just like a good Chinese meal!
May we take the liberty of suggesting a few Rose Sparkling wines?
- NV Michel Forget – Rose – 1er Cru – Brut Blend – Sparkling
- NV Billecart Salmon Brut Rose
- And since this IS The Year of the Horse, Horse Ranch Reserve Rosé
Perhaps you have a favorite sparkling Rose wine of your own preference? If so, we’d love to hear your recommendations. Please post a comment below.
But, no matter what you choose to drink or eat, please remember to do both in moderation.
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)