Originally Posted by
gfunkdave
Ah interesting, thanks.
I think most Asian cuisines are better with whites. Perhaps it's the lack of cheese/dairy?
It is the balancing between the seasoning and the wine.
I was asked to recommend a "red" wine to be served at a wedding by host family who were super-superstitious; with many western guest who were educated in the art of wine with a palate to match. My reply: red food colouring.
It's the seafood. I prefer reds with roast duck, braised knuckle Shanghai style and west-China dishes such as cumin lamb/goat.
Or more accurately, I prefer anything that is not ruined by turning it into a pseudo-sangria.
Yes the seafood definitely play a major part.
I agree with you about a good red with duck and western Chinese lamb/goat/mutton.
I am still withholding judgement about SH braising style pairings.