Wine Pairing Tips For Chiu chow Cuisine

1. Soyed Meat Platter .

The bright flavour profile, firm structure and acidity provide the versatility needed to carry through the different taste combinations of the platter. Also, the crisp acidity of Pinot Noir helps with the oily texture of the goose.

2. Chilled Crab

A delicate sparkling with crisp acidity is a straight forward choice that helps to bring out freshness of the dish. Moreover,  a vibrant, fruit driven Rose can support the dish, its fruits also go well with the vinegar sauce.

3. Omelette with Baby Oysters

Champagne with a creamy texture & some complexity can support the rich flavours in this savoury dish. Chablis is another good choice, its minerality enhances the oysters’ flavours and its crisp acidity is important to cut through the oiliness of the omelette

4. Braised Pork Skin and Goose Blood

The richer style fruit driven palate coupled with some creaminess makes this an ideal pairing with the dish. The braised pork skin has a bit of lightness to it while the goose blood brings flavours and texture. The Sauvignon Blanc wraps everything together to create overall roundness and complexity.

5. Deep-fried Crab Meat Balls and Shrimp Balls

The delicate fruits in Riesling enhance the flavours of crab and shrimp without overpowering them.

The minerality in the palate of the wine offers more complexity to the overall dish while the crisp acidity finish can ease the fattiness.

6. Deep-fried Duck with Mashed Taro

Full-bodied Chardonnay from warm regions has the flavour spectrum and structure to complement the richness & creamy texture of the dish.The aromatic, richer palate and ripe fruit aftertaste of Gewurztraminer or Pinot Gris create an extra dimension and lift to this dish.