Hotpot x Wine Pairing Tips

Fish balls/ Meat balls

Sparkling Rose with higher acidity helps round off the richer filling, the effect of bubbles together with the springiness of meatballs creating a great start. Pinot Grigio can be served to kick off this food feast. Being quite neutral with subtle, elegant fruit profile, the wine acts as a supporting role without being over intrusive.

Seafood (Clams/Shrimps/ Crabs/Fish)

Chardonnay, particularly from coastal regions has an added note of salinity which works well with crustaceans. Dry Riesling that has good minerality are fantastic with shell fish.

Fresh fish and seafood arrangement on black stone background

Mushroom/Vegetables

NZ Sauvignon Blanc has excellent aromatics, their grassy, stone fruit characters are to look out in this pairing.Vegetables are straight forward pairing naturally with a Soave, at the stage the soup base will be more concentrated seafood flavours and carries by the vegetables so your choice of wine needs to be stronger in flavour.

Bean products (Bean curd / Tofu puffs /Yuba)

Vintage Champagne has a richer profile and a creamy texture to go with the stronger flavours carries by Yuba. Firm acidity in Champagne helps cut through the oiliness of tofu puffs and also has the added bonus of becoming a palate cleanser.

Beef/Pork/Lamb/Chicken

Grenache has bright ripe fruits, make complex wines with soft tannins particularly those made from old vines. Merlot blend is a great alternative, a flexible variety, smooth and round in the palate which complements beef and the more pungent lamb slices.