There is a booming wine industry in China’s bourgeoning middle and upper classes. This new group of wine drinkers has brought a whole new depth to the region of pairing wine with Chinese food even in Europe and the Americas. While it is hard to pair with Chinese food because of the intricacies of flavor present in most Chinese food, there are a few general rules to follow. Find the basic flavor of the main dish; it affects the wine selection if the main dish is spicy, soy based, or mild. Also the meat, or lack of, in the main dish effects wither a white or red is more appropriate. Like more familiar foods, white wine goes best with chicken or fish whereas reds are still more fitting for beef or pork.
It is best with Chinese food too to make sure that the wine has a bright but not sharp flavor to cut through the soy sauce or other sauce without overpowering the flavors. Bright citrusy wines make a good impression with the traditional way of combining tastes. Also while it may not be fitting with a lot of Chinese food, it is more fitting for the wine to be slightly sweet. Sweeter wines, after all, are what the average Chinese wine fan seems to look to put in their wine carriers.
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