Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .
- The naked beauty of a light white wine ::link::
- Are my headaches caused by sulphites? If so, why not from all vintages of the same wine? ::link::
- Red wines from B.C. stand out among new January releases ::link::
- Like Cherries? If So, You’ll Love This Wine ::link::
- Value-packed wines under $12 ::link::
- My friend David’s wine picks ::link::
A Curious Coupling … That Works
What makes a truly wonderful wine pairing with Chinese cooking?
Complexity is the real conundrum here, as there are so many Chinese dishes and styles, with all kinds of vibrant flavours – spicy, sweet, sour or a combination.
In general, I’d avoid very chunky reds with lots of tannin, which risk overwhelming the glossy textures of Chinese cooking.
Tannin also clashes with salty flavours, a key component of many dishes, and indeed soy sauce.
Read more at The Daily Mail.