Wine-pairing picks with chinese cuisine.
Caption: Jasmine Tea Smoked Ribs at Chicago's Imperial Lamian are paired with Davis Bynum "Jane's Vineyard" pinot noir.
Many guests opt to enjoy a cocktail, a beer or even a glass of sake with a Chinese meal. But Paul Ballesteros, beverage director of upscale Chinese restaurant Imperial Lamian in Chicago, understands many wines can bring out the best flavors in the authentic cuisine.
"With all of the unique flavors that make up Chinese cuisine, there is a chance for people to step out of their normal 'go-to' wines," Ballesteros says. "It provides diners with the opportunity to find new and interesting white varietals, in addition to well-made pinot noirs from all over the world."
Ballesteros finds that riesling, sauvignon blanc and pinot noir are all great parings with Chinese food. For spicier dishes, an off-dry riesling allows for both the dish and wine to be elevated and refreshed. The spice and sugar flavors used in the barbeque dishes harmonize nicely with the light tannins of pinot noir.
Here are a few of Ballesteros's suggested wine pairings:
* Roasted Duck served with a plum sauce and housemade momo wrappers paired with the Pascal Jolivet Sancerre rose.
* Kung Pao Chicken (ginger shao xing, dark soy and Szechuan pepper) paired with Schloss Johannisberg riesling trocken (2013).
* Jasmine Tea Smoked Ribs (wok smoked babyback ribs, jasmine, imperial barbeque sauce) paired with Davis Bynum "Jane's Vineyard" pinot noir (2013).
|Printer friendly Cite/link Email Feedback|
|Title Annotation:||DRINK CULTURE|
|Date:||May 1, 2017|
|Previous Article:||Jessica Lambert: head bartender of vol. 39 and boleo in Chicago.|
|Next Article:||The RumChata diaries: the making of a brand.|