Category: Wine & Spirits

This article discusses the history of pickling and its popularity among historical figures. It explores the challenges of pairing Chinese pickled foods with wine, eliminating unsuitable options such as full-bodied red wines and sweet Rieslings. The article suggests that Prosecco, Cava, and dry and fresh whites like Sauvignon Blanc are better options, but ultimately recommends Manzanilla Sherry as the perfect wine for Chinese pickles. It explains the process of making Sherry and highlights the unique qualities of Manzanilla. The article concludes by recommending several Manzanilla producers available in Shanghai.

This article discusses the concept that smaller wine regions and family-owned wineries often produce better wines. However, there are exceptions, such as large multinational companies that also produce exceptional wines. The article highlights two large producers, Wolf Blass from Australia and Columbia Crest from Washington State, as examples of consistently excellent wines. It provides information about the history and range of wines offered by each producer, emphasizing their quality and value. The article suggests ordering Wolf Blass or Columbia Crest wines when dining at international chain restaurants in Shanghai to enhance the dining experience.

The writer recently visited Verona, Italy, which is known as the most romantic city in Italy and the home of Romeo and Juliet. They attended the Anteprima Amarone festival to taste the newly released 2015 Amarone wines. The writer explains the history of Valentine’s Day and the origins of Amarone wine, which is a Valpolicella wine. Amarone is made using partially dried grapes and has a unique style and story. The Valpolicella region achieved DOC status in 1968 and Amarone received its own separate DOCG status in 2009. The writer recommends pairing Amarone with hearty meat dishes and mentions some of the best producers of Amarone wines available in Shanghai.

This article discusses the history of pork and its significance in Chinese cuisine, particularly during the Chinese New Year holiday. It also explores the wine pairing options for pork dishes, with a focus on Pinot Noir from Central Otago, New Zealand. Central Otago is known for producing world-class Pinot Noir wines that complement the flavors of Chinese pork dishes. The article recommends specific pork dishes to pair with Central Otago Pinots and highlights two top producers in the region, Rippon and Felton Road.

This article discusses the versatility of taro as a food and its compatibility with various styles of wine. It also highlights the potential for rose wines to become popular in China, as they are in other countries. The article provides recommendations for rose wine producers in France, Spain, Italy, and Chile, and includes information on where to buy these wines in Shanghai.

This article discusses the history and popularity of dim sum, a traditional Chinese meal, and suggests that sparkling wine, particularly Prosecco DOC, is the ideal beverage to accompany it. It explains the different styles of Prosecco DOC wines and their food-friendly nature, highlighting their compatibility with a wide range of dishes, including dim sum. The article also recommends specific Prosecco producers and provides information on where to buy these wines in Shanghai.

This article discusses the use of star anise as a spice in Chinese cuisine and its potential as a flavor pairing with wine. It also explores the history and evolution of Barbera wine in Piedmont, Italy, from being a cheap and low-quality wine to becoming a more complex and age-worthy option. The article suggests that lighter Barbera wines are suitable for seafood and Southeast Asian dishes, while oak-aged Barbera wines pair well with meat and cheese dishes. It also recommends choosing wines from quality-minded producers.

This article discusses the history and health benefits of mushrooms, as well as their affinity for different wine styles. It highlights Pinot Noir as the best wine to pair with mushrooms, particularly those with cream sauces. The article also explores the history and characteristics of Pinot Noir grapes, with a focus on New Zealand’s Central Otago region. It mentions two top Pinot Noir producers in Central Otago, Rippon Vineyard Winery and Felton Road, and suggests other notable producers in the region.

This article discusses the Viognier grape, a lesser-known variety of white wine. The grape has a long history but almost disappeared in the late 19th century. It has since made a slow comeback and is now embraced by progressive winemakers in the New World. Viognier wines are dry, full-bodied, and aromatic, with complex aromas of white blossom and peaches. The best Viognier wines come from the Rhone Valley in France, particularly the appellation of Condrieu. However, high-quality Viognier wines are also made in California, Oregon, Washington State, Australia, New Zealand, and Argentina. In Argentina, the Mendoza region produces exceptional Viognier wines. These wines pair well with rich seafood dishes and Chinese cuisine. Viognier wines are best enjoyed young and served at a temperature of 8-10 degrees Celsius.

This article discusses the topic of pairing wines with spicy Chinese dishes. It challenges the belief that wine is too delicate for spicy foods and highlights the scientific evidence that chilies and peppercorns actually enhance the ability to taste flavors. The article suggests that spicy-friendly wines should have ample fruitiness, moderate oak, soft tannins, and an overall robust style. It also mentions the Barossa Valley in Southern Australia as a region known for producing excellent Shiraz wines that pair well with spicy foods. The article emphasizes the importance of serving the wines chilled to enhance the experience.