Category: Wine & Spirits

This article discusses the importance of protecting seafood and the role of wine in enhancing its flavors. It focuses on Albarino, a white wine from Rias Baixas in Spain, known for its affinity with seafood. The article explores the history and cultivation of Albarino, highlighting its popularity in mature wine markets and its potential in China. It also describes the unique land and climate of Rias Baixas that contribute to the quality of Albarino wines. The article concludes by mentioning some recommended producers of Rias Baixas Albarino wines in Shanghai and other regions where Albarino is cultivated.

This article discusses the relationship between international hotpots and wines that pair well with them. It highlights Sauvignon Blanc as a versatile wine that can complement a variety of hotpot flavors and textures. The article suggests Chilean Sauvignon Blanc for Korean budae-jjigae, Sauvignon Blanc from Alto Adige for Japanese hotpots, Marlborough Sauvignon Blanc for Thai-suki, and Sauvignon Blanc from the Loire Valley for Swiss fondue. Overall, Sauvignon Blanc is recommended as a suitable wine choice for different types of hotpots.

This article discusses the history and current state of Sicilian wines. It highlights the challenges that Sicilian wines face in the Chinese market and suggests focusing on the native varieties Nero d’Avola and Inzolia to build an image for Sicilian wines in China. The article also introduces Tasca, a well-known Sicilian wine producer, and praises their successful combination of modern winemaking with Sicilian traditions. The article concludes by mentioning that Sicilian wines, particularly Inzolia and Nero d’Avola, pair well with popular bullfrog dishes in China.

The author’s wine resolutions for 2018 include exploring lesser-known wines and avoiding mass marketed ones. They have recently discovered that South African wines have made significant progress in terms of quality. However, the wines have not gained much popularity in China yet. The author believes that South African Chenin Blanc and Pinotage have the potential to change this. Chenin Blanc is a popular variety in South Africa and is known for its fruit-forward flavors and versatility with seafood and white meat. Pinotage, a red varietal unique to South Africa, has the potential to stand out in the Chinese market due to its diversity. Despite being a controversial hybrid, Pinotage wines are rich and powerful with flavors of dark fruit, tobacco, and spices. The author recommends several South African producers available in Shanghai. In 2018, the author encourages readers to explore the beauty of less popular wines, including those from South Africa.

Emilia-Romagna, a region in northern Italy, is known for its exceptional food and wine. It is home to famous foods such as Parmigiano Reggiano cheese and Prosciutto di Parma, as well as excellent wines. The region has a long history of winemaking, with the Etruscans being credited with planting the ancestral vines of modern Emilia-Romagna wines. While Lambrusco is the most famous wine from the region, the still reds and whites, particularly Sangiovese di Romagna wines, are highly recommended. These wines offer great value and are winning awards worldwide. Emilia-Romagna wines pair well with Chinese cuisine, making them a delightful choice for dishes like roasted goose and braised pork belly. Recommended producers with wines available in Shanghai include Ca’Lunga, Romandiola, Umberto Cesari, Cantina Puianello, and Cavicchioli.

This article discusses the pairing of goose with red wine, specifically Cantonese roasted goose with wines from the Toro region in Spain. It highlights the history and cultural significance of goose as a gourmet meat, as well as its health benefits. The Toro region is known for its bold red wines made from the Tempranillo grape, locally referred to as Tinto de Toro. The article also mentions some recommended producers from Toro whose wines are available in Shanghai.

This article discusses the best wines to pair with hairy crab dishes, focusing on two styles of white wines from the Loire Valley: Muscadet and Vouvray. Muscadet is known for its freshness and saltiness, making it a great match for shellfish. However, the quality of Muscadet wines can vary, so it is important to choose the right producer and sub-appellation. If Muscadet is not available, Vouvray, a Chenin Blanc wine from the Loire Valley, is another suitable option. The article also provides recommendations on where to buy these wines in Shanghai.

This article discusses two distinctive white wine varieties that pair well with Chinese cuisine. The first is Gruner Veltliner from Austria, known for its fresh citrus flavors and spicy nature. It pairs well with dishes such as pork, fish, shellfish, greens, and starches. The second variety is Insolia from Sicily, which has improved in quality over the years and now offers citrusy, nutty, and herbal flavors. It pairs well with Shanghai seafood dishes. Both wines should be served chilled.

The author discusses the popularity of McDonald’s Sichuan sauce in the USA and its impact on American palates. They explain the history and complexity of Sichuan cuisine, noting that not all dishes are spicy. The author suggests that Zinfandel wine from Sonoma County, California is a good pairing for spicy Sichuan dishes. They recommend several Sonoma wineries that produce quality Zinfandels. The author also provides serving hints for pairing wine with spicy dishes and mentions where to buy Sonoma wines in Shanghai.

This article discusses the best wines to pair with hairy crabs, a seasonal Chinese delicacy. The writer suggests that acidic white wines, such as Sherry, Albarino, and La Mancha white wines, are excellent companions to the crabs. They recommend specific brands and describe the characteristics of each wine.