Tuesday, January 24, 2012

Western wines and Chinese food: a match made in heaven?

"As Chinese cuisine gains popularity in the West, one problem insistently rears its head for the oenophile: how to complement Western wines with a food aesthetic that, in many ways, is the opposite of European cuisine, and yet is so sophisticated that it cries out for the delicious cosseting that only a good glass of red or white can offer. 

"Noted wine connoisseur and author Gerald Asher has some suggestions..."

Read the rest of my interview with Mr. Asher on Zester Daily. The first of a two-part series, today's half will discuss some innovative suggestions for paring Western wine with Chinese cuisine... and he doesn't think that sweet white wines are the best bet! 

Part 2 delves into the wines he thinks would best suit the Chinese palate, and this might shock you: it doesn't include the "big reds."