Pinot and Chinese Take-out

Friday night, too tired to cook...Chinese take-out crosses my mind. If you go easy on the grease and meat but rather carb load, I’d say this young unoaked Bacchus Ginger’s cuvée Pinot Noir would reinvent your take-out dinner. Since there’s no oat getting into way, its freshness and light-body with bursting raspberries on the nose and palate really beams through all these tasty carb heavy dishes like moo shu pork, shrimp lo mein and chicken fried rice. This Pinot is light but structurally maintains the fruity note and tannins, making it east to drink with subtle acidity. Of course, always eat your vegetable, some fried string beans won’t hurt. After a couple of glasses, the Pinot leftover would undoubtedly go well with your fortune teller cookie and Chinese pastries like winter melon cake(老婆餅) or pineapple cake.