Sunday, September 9, 2018
Sparking Shiraz and Seafood Hot Pot
Why I think this sparkling Australian Shiraz will go well with Chinese hot pot? This rose like sparkling red, when served chilled, has the crisp characteristic that provides an excellent alternative to drinker who doesn’t like too much sweetness. The fuzziness makes this wine light enough to balance the large party of seafood in Chinese hot pot without overpowering the seafood. Seafood is a perfect ingredient for tilapia, salmon, sole, shrimp, crab, mussel, fish balls, squid balls, fish paste, etc, as it cooks fast. This sparkling Shiraz is heavy enough to deal with the seafood being drenched in all types of, in some cases, heavy-mouth-feel stuff. After all, you are eating extremely hot food and this chilled wine cools you off!
My obsession with food stemmed from a very younger age when I grew up in Hong Kong, the culinary capital of Asia. Since I could remember, my family in Hong Kong ate out a lot and often went to any random local seafood restaurant, picked a live, swimming fish from the large fish tank (sometimes from a plastic bucket if the fish just arrived from the fishmonger), and asked the chef to steam the fish as one of the many dishes we ordered for dinner.
After I moved to US many years ago, I wasn't entirely convinced that Chinese food seems to pair well only with Riesling or Gewürztraminer, and started experimenting wine pairings with various styles of Chinese food. I am pleasantly surprised that I have been able to do some amazing pairings, impressing myself and my enthusiastic friends. To happily share the results of all these "experiments" and passion about cooking and eating Chinese food, this blog was born.
P.S. I passed the WSET (Wine and Spirits Education Trust) intermediate exam in December 2012 and completed the CSWS Intermediate Level Course in 2018.
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