Chinese food can present even knowledgeable wine lovers with challenges. For one thing, China’s eight major
regional cuisines offer an incredible diversity of ingredients and cooking styles. And pairing dishes with wine is
harder when multiple dishes with diverse flavors are served family-style.
Cantonese food, arguably America’s most popular Chinese cuisine, includes steamed and pan-fried dumplings,
spring rolls, Shumai and soy-seasoned meats. Their fresh, light, naturally savory flavors go beautifully with
Sauvignon Blanc, Chardonnay, or a dry white Riesling. Sweet and Sour Orange Chicken also goes well with aromatic varietals such as Riesling. Heavy reds are likely to overpower these lighter dishes.
CinCin’s rich crabcakes pair beautifully with the refreshing edge of a crisp Chardonnay. So do noodle and rice
dishes wok-tossed with fresh vegetables over blazing flames. Spicier dishes such as General Tso’s Chicken are
ideal with a slightly sweeter Riesling, a heavier Chardonnay or a light and fruity Pinor Noir. Our deeply flavored
Peking duck is especially yummy with Pinot Noir, a cru Beaujolais or a lighter Cabernet Sauvignon.
If all else fails, the classic American approach to pairing food and wine holds true for many of our patrons:
seafood with white, meats with red, and poultry with red or white. Cheers!
• Sauvignn Blanc
• Pinot Noir
• Gamay / Beaujolais