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Friday, 18 February 2022

Bordeaux Wines With Chinese New Year Foods

Five wines for Chinese New Year foods from Bordeaux

Five wines from Bordeaux to go with Chinese foods; none of them are red. And they include a fizz and a dessert wine.

Food matches and tasting notes from Bordeaux Wines UK.

Bordeaux intro

Bordeaux is one of the great wine regions of France and therefore of the world.

Rightly most famous for its reds, it also makes excellent dessert wines, top whites and good fizz.

The best value-wines are perhaps the stickies; painstakingly produced and yet deeply unfashionable, they are seriously under-priced.

Bordeaux fizz is also something of a bargain; it is made via the traditional method of in-bottle fermentation, but is somewhat riper, more fruited and cheaper than Champagne.

Bordeaux and Chinese food

The festivities may be over, but there’s no reason why you can’t enjoy Chinese food all year round! 

With the year of the Tiger only just beginning, discover just why choosing a white wine from Bordeaux will earn you your stripes this year.

The Chinese Year of the Tiger started on Tuesday 1st February. But if you enjoy Asian food all year round, you might be wondering what wines pair well with Chinese dishes?

With so many different regional cuisines, typically delivering bold flavours, umami depth and chilli heat, all of which are notoriously difficult to pair, finding the perfect pairing can be tricky.

From lively crémants to rounded, stone fruit-scented dry whites that deliver great value, Bordeaux’s white wines offer a thrilling array of great quality styles with depth of flavour and racy acidity that make them a great match for oriental cuisines.

Here are our top 5 matches for the Year of the Tiger and beyond.

Calvet Crémant de Bordeaux Blanc (£12, Ocado)

Pair with Salt & Pepper Chicken

This traditional method sparkling wine made from Sémillon and Cabernet Franc is fresh and fruit-forward with a ripe, appealing palate, offering notes of pear, peach and honeysuckle.

Presenting an attractive mousse and a lively acidity, this Crémant works perfectly with breaded fried dishes such as salt & pepper chicken.

Château Vignol, Entre-deux-Mers (£13.80, Friarwood)

Pair with Pan-fried Seabass with Ginger & Spring onion 

This dry white blend of Sauvignon Blanc, Sauvignon Gris, Sémillon & Muscadelle offers plenty of complexity yet is still fresh and vibrant. The wine offers aromas of apple, pear and melon, which carry on to the palate met by a refreshing citrus note which matches perfectly with this Asian style fish dish. 

Château Peybonhomme-Les-Tours, Blaye Côtes de Bordeaux (£21.80, Q Wines)

Pair with Cantonese Aubergine

Not only is this oaked white from Blaye Côtes de Bordeaux organic & biodynamic, it is also vegan making it a great choice for vegan dishes such as Cantonese Aubergine.

A 50/50 Sauvignon Blanc/ Sémillon blend, this wine has a fresh, citrus acidity which balances perfectly the tropical fruits and subtle creamy notes from one third of the wine being aged in French oak barrels.  

Château de Cérons, Graves (£19.95, Lea & Sandeman)

Pair with Prawn Chow Mein

This elegant, richer style of dry white from Graves stands up perfectly to heartier dishes such as Asian Pork of Prawn Chow Mein.

This white Bordeaux is grown on classic Graves terroir made up of gravel and seashells. The result is a wine with a wonderful texture and notes of elderflower, blackcurrant leaf and ripe grapefruit, concluding with a refreshing mineral note.

Berry Bros & Rudd Sauternes by Château Climens (£14.95, BBR)

Pair with Crispy Pork Dumplings

From biodynamic sweet wine producer Château Climens in Sauternes, this elegant wine is made exclusively for Berry Bros & Rudd.

Delicate and refined, this classic blend of Sémillon and Sauvignon Blanc shows notes of orange blossom, toast and honey on the nose, balanced by a tingling acidity and a beautifully complex, refreshing finish.

It’s the perfect partner for rich, Asian dishes like pork dumplings as it cuts through the fattiness of the dish; it works equally well with sweet and sour sauces. 

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