In January, I wrote an article about pairing wine with Indian food. Today let’s pair wine with Chinese food. Now I know there are many styles of Chinese food, from sweet Cantonese to spicy Szechuan to hot and sour Hunan.
Given all the different styles of Chinese food, is it possible to take a one-size-fits-all approach to wine pairing? Not really. It’s important to take into account the different spices and the weight of the food. [Read more…]