With the celebration of the Year of the Tiger approaching its conclusion, I have been pleased to receive more requests than ever for preferred wine pairings with Chinese cuisine. While some may attest to the challenges that abound in trying to pair wines with dishes that tend to favor bright flavors, exotic ingredients, and heavy doses of assorted spices, the Lunar New Year can be an especially opportune time to enjoy the fun that accompanies an openness to expanding one’s palette while also tempting a spirit of culinary adventure. Within this, some of my favorite pairings include:
- Salt & Pepper Squid (calamari) paired with a lightly chilled Chardonnay, or Sauvignon Blanc. Within Moone Tsai's range of wines, our Sonoma Coast Chardonnay particularly stands out for its wonderful balance of gorgeous fruit and just-right acidity.
- Lion's Head Meatballs paired with a Petite Sirah. The deep, concentrated flavors that characterize our Palisades Petite Sirah will make for a magical match for this dish (minced pork or chicken) that may be hard to find at restaurants, but relatively straightforward to make.
- Peking Duck paired with Pinot Noir. Often featured as the centerpiece at Chinese banquets of importance; serving Peking Duck has allowed many proud hosts to honor their guests …through their time-intensive preparation and lavish presentation. Paired with our Corinne Cuvée Pinot Noir, the wine’s tantalizing notes of red fruit, earth and sweet oak will counterpoint deliciously with the dish’s succulent roasted meat and crispy skin.
Author's home growing up
Growing up, whenever my family would create an occasion to welcome special guests to dinner, featuring Peking Duck signaled that VIPs were going to be in attendance. On these special occasions, my mother would begin preparations one week in advance… to make Peking Duck -- with a building sense of pre-entertainment pressure, and nervous excitement. Much work would have to be done leading up to the final event …to make sure that the finished product would deliver all the expectations attending the service and enjoyment of an exquisite Peking Duck. Among what I remember most, and continue to look for in a classic Peking Duck experience:
- The “Big Reveal”: starting with the regal presentation of a whole roasted duck – glistening dark cinnabar in color, presented with all its accoutrements …to display its readiness for skilled carving and dispatching to the waiting guests.
- The sublime juxtaposition of carvings: comprised of crispy, paper-thin duck skin (approaching potato chips), and tender, succulent chunks of duck thigh/breast meat.
- Fluffy, perfectly formed bao buns: sized like a small tortilla, but with a wonder-bread-like sponginess to hold all that makes for one of my favorite hand-held foods – i.e., a Peking Duck bao bun, made complete with delicate scallion fans, and a dollop of hoisin sauce.
Author's mother teaching Chinese cooking, Long Island, NY, ca. 1971
While I have still yet to make Peking Duck at our home, I have only to acquire the ingredients …and conviction to follow-through …using my mom’s recipe shared below. We invite you to give this a try for your next banquet, paired of course, with our Corinne Cuvee Pinot Noir!
Peking Duck Recipe
Gong Xi Fa Cai(!) on THIS … The Year of the TIGER!
