Champagne with dim sum & other interesting Chinese food pairings

on 22/11/10 at 4:10 pm


Hong Kong sommelier Zach Yu’s job of picking the perfect wine for a dinner of steamed Golden Hairy Crab, cumin-scented lamb chops and a stir-fry of Wagyu beef, black truffles and pumpkin is no easy one.

“There are no rules,” Yu, the wine expert at Hong Kong’s two-Michelin-starred Ming Court restaurant, told AFP, with the excitement of someone convinced they are part of a gastronomical revolution.

Fine dining is a natural extension of an affluent wine culture, so as the wine market booms on China’s mainland, the heat is on for chefs and sommeliers to match wine with the wildly, deliciously diverse Cantonese cuisine.

But when it comes to pairing food and wine, China is a blank slate — and this is where Hong Kong steps in.

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