(Source: Haidilao)

It’s no secret that a great wine and food pairing can elevate a dining experience to the next level.
When matched with the right wine, just about any dish tastes better, with the flavours enhanced and food texture enhanced.


As autumn is slowly but surely setting in, our appetite will increase. It’s time for some magical culinary experience!
Whether you are a first-class free rider always waiting to be told what to pair with what, or a world-class connoisseur well-versed in the art of wine,
the following food and wine pairings will get you inspired!

【Char siu with fruity red and rosé】

Craving for some fatty char siu as the temperature slowly drops? A robust, jammy red wine with intense fruitiness will work wonders with the powerful flavours of the roasted meat.

When it comes to food and wine pairing, one general rule of thumb is that the wine should be sweeter than or at least as sweet as the food. Otherwise, the wine will tend to taste bitter and tart. That’s not the way to wow your palate!

Which means fruity reds like Pinotage, Carménère and Merlot would make a good match for the sweet and savoury marinade of char siu. If you especially dig the smoky taste of the Cantonese dish, a rosé that has picked up the slight smokiness from the oak and ageing process will tantalise your palate. To source the perfect wine, wine shops that offer a vast array of fine bottles, such as Enoteca, will come in handy.

【Seafood with sake, white and more!】

Seafood and wine pairing seems pretty easy. You can hardly go wrong by matching a seafood dish with a crisp, cold, high acidity white. But be a little more fastidious with your tipple and you’ll be rewarded with a whole new dimension of flavour and enjoyment.

If you are a fan of sashimi, think Honjozo-shu. Light and smooth in body and flavour, this premium sake can easily bring out the sweetness of the fat in salmon, and also in tuna, which is particularly fatty and tasty in autumn. Dry whites such as Mâcon or Chablis will make a great companion, too.

And of course, we’re entering the hairy crab season! Whether you want to get some of these furry crustaceans for a home party or fancy a hairy crab feast in a restaurant (e.g. West Villa Restaurant at Lee Gardens One is currently offering a six-course hairy crab set), you’ll need a good matching wine. Chinese Shaoxing wine, a.k.a. yellow wine, is traditionally a perfect match with the autumn delicacy. Other options are Chablis, Beaune de Venice and Port, all
being full-bodied.

Need more useful tips on hairy crab? We’ll proffer more on 14th October. Watch this space!

(Source: Sen-Ryo)

(Source: Nabe One)

【Hotpot with red or white】

You may have heard that a new branch of Gyumai, a Yakiniku and shabu-shabu brand, has recently arrived in Causeway Bay. Indeed, the hotpot season has begun! Time to get ready for a warming feast.

As the Japanese fondue shabu-shabu is usually mild in flavour, the driest Riesling is a safe choice. Anything sweeter than that could risk overpowering the flavours of the dish. But if there are salty dipping sauces, a Pinot Noir with a slightly spicy finish can make a wonderful combo.

For Chinese hotpot, just about any red would do the job, although Grenache often stands out with its ability to pair with a broad variety of Asian spices, meat and veggies. Picking a good Pinot Gris is also a way to impress your guests or fellow diners as it is a perfect complement for thinly sliced Wagyu beef and vegetables simmered in fish or chicken broth.