Uruguay's Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs

One of the perks of being a member of the #WinePW is giving myself opportunities to try wines that I may not normally think of drinking or buying. I'm so excited to receive Jill Barth's "Straight From Uruguay Wine, Food and #WinePW Stories" invite, an opportunity to explore the lesser-known wines. After reading the invite, the "live for the moment" part of me wants to hop on a plane (or maybe two planes), and go to Uruguay’s capital city, Montevideo right away and experience the vibrant wine and food culture there. Well, the rational part of me wins, and holds me back down to my chair, fingers at my keyboard, to start searching for Uruguay's crown jewel - its signature red wine, Tannat!

I probably had tasted Tannat in a blend a few times, and honestly couldn't tell how this grape would taste alone. After trying Bodega Garzon‘s 2016 Tannat Reserve, this 100% Tannat which has been rated 90 points by Wine Enthusiast, may very well become one of my favorites to pair with Chinese BBQ or pan-fried lamb and beef dishes or without any pairings. Bodega Garzon is located in the Maldonado region of Uruguay, which is mesmerized with ballast hills, soft and stony soils and Atlantic breezes, and paints the perfect terrior for creating elegant and complex wines.

A frontal descriptive wine label says it all and well 🍷🍇🌄

"This noble wine is made with our estate grown grapes, harvested and sorted by hand, from selected blocks of our vineyard in Garzon, Uruguay. The wines are aged in French oak barrels.  The grape clusters are handled with care to allow them to express their varietal character and the uniqueness of our particular terroir. Located only 11 miles from the Atlantic Ocean, numerous small vineyard blocks cover the slopes and hills and benefit from varying micro-climates and different levels of humanity and canopy management. This allows the vines to develop with maximum exposure to the sun providing rich fruit." 

The wine is oaky with a tad cocoa on the nose. It tastes lush blackberry and cassis, tangy acidity, wood spices, opening up to full-body, texture and firm tannis, showing the landmark characteristics of the coastal Tannat wines in Uruguay and finishing with peppery and savory notes. Sticking with the traditional pairing, like what Uruguayans do, I’m going to start off by pairing this wine with a Chinese beef dish. The thinly sliced beef short rib is marinated in soya sauce, a little brown sugar, minced garlic and rice wine for at least an hour, and is pan-fried until it’s brown both sides. What’s so special about this beef rib is that its slice-cut allows the cooking time to be significantly reduced when compared to chunky beef short ribs. The beef rib slices still retain the chewy textural mouthfeel with meat still on the bone, and are quick to cook as a daily dish without the long-hour laboring and braising. 

No doubt in my mind, the Tannat Reserve is a perfect BBQ wine as it is fruit-forward, tangy and smoky, enhancing both saucy and dry-rubbed BBQ meat. Xinjiang Lamb Skewers or Yang Rou Chuan (新疆烤串)is a famous lamb dish in Northwest China where the Muslim populations congregate.

Lamb Skewers BBQ in Xian's Muslim Quarter

Like a lot of the Chinese food, the lamb skewers gain popularity among the whole nation and around the world. They are served as street food or in restaurant, and are variant in flavors with easy customization for personal or regional taste. After all, it’s a true representation of the Muslim diet in China. Think appetizer, main course or party food…this lamb skewers can be it all! What is so good about this lamb skewers + Tannat pairing is the cumin- and paprika-infused lamb intensifies the smoky note of the wine, bringing out the complexity and oaky flavor of the wine, to the fullest it is capable of. The acidity of Tannat turns the lamb skewers juicier. Let’s take a look at the recipe:

Xinjiang Lamb Skewers Ingredients (serving four persons): ·       1 1/2 pounds leg of lamb, cut the lamb in ¾ inch cubes. Ask the butcher to debone the leg of lamb if possible. The leg of lamb sold at Costco typically comes as boneless. Leg of lamb can be substituted by lamb chops. ·       1 tablespoon of ground cumin ·       ½ tablespoon of paprika or red chili pepper ·       2 teaspoons of fennel seed ·       1 tablespoon of minced garlic ·       2 teaspoons of salt ·       2 tablespoons of Shaoxing Wine.  Substitute with rice wine if Shaoxing wine is not available. Instructions: ·       Marinate the lamb cubes with all the ingredients above at least for four hours or overnight.  No dipping or BBQ sauce is served with the skewers so marinating the lamb is important to yield flavorful meat. ·       Soak the bamboo skewers in water overnight so they won’t burn so fast while BBQ’ing.  ·       Skew seven cubes on each skewer. ·       Ideally, a rectangular cast iron pan is used, but any grill that generates high heat fast can be used.  ·       Heat the cast iron pan on high on the stove. ·       Drizzle canola oil on the pan until it’s smoking. ·       Line up the skewers on the pan without crowding.  ·       Cook both sides until the meat looks a bit charcoal. ·       Serve immediately.

To serve with the beef and lamb, I’m cooking an earthy vegetable medley that has carrot, bamboo shoots, shitake mushrooms, rehydrated woodear mushrooms  (a Chinese fugus used also in hot and sour soup) and tofu sticks.  Simply slice all the ingredients, stir-fry it in a non-stick frying pan, add 2 tablespoons of oyster sauce to taste, and cook it with ¼ cup of vegetable stock for 5 minutes.  Finish with corn starch solution and a drizzle of sesame oil. 

Any flat bread will go well with these dishes but I choose the thick scallion bread I got from the Asian grocery store.  I’m sure this Tannat Reserve can pair many cuisines. However, I’m flabbergasted how well this pairing turns out to what it should be...wine and food together produce synergy and surpass expectations!

Read more on Uruguayan wine regions

A Guide to Uruguay's Wine Regions

Pairing Food with Uruguayan Wine: A Guide to Uruguay Wine Pairings

8 Uruguayan Wines You Need in Your Life 

More Uruguayan Wines from Fellow Bloggers of the Wine Pairing Weekend...

Pinny from Chinese Food and Wine Pairings presents Uruguay's Bodega Gazon Tannat Paired with Lamb Skewers and Beef Short Ribs  
Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat
Cindy from Grape Experiences provides Taste Uruguay: 1752 Gran Tradicion Montevideo 2017 and Pasta with Caruso Sauce
David from Cooking Chat stirs up BBQ Baked Steak Tips with Wine from Uruguay
Wendy from A Day In The Life On The Farm presents Food and Wine of Uruguay; Chivito Sandwiches paired with Garzon Cab Franc
Jeff from FoodWineClick offers up Picturing Uruguay with Lentil Stew & Aguara Tannat
Kat from Bacchus Travel Tours hints at a Hidden Gem: On the Hunt for Wine from Uruguay
Jane from Always Ravenous stirs up Discovering Uruguayan Wine Paired with a Winter Plate
Steven from Steven's Wine And Food Blog shares Tannat and Brazilian Feijoada #WinePW
Linda from My Full Wine Glass asks Meatless in Uruguay - Is that possible? #WinePW
Deanna from Asian Test Kitchen says Relax Your Mussels with Uruguayan Albarino
Sarah from Curious Cuisiniere pairs Tannat from Uruguay and French Cassoulet
Nancy from Pull That Cork gives us Uruguay: a Wine and Food Sampler #winePW
Gwen from Wine Predator shares Uruguay: Influenced by Immigrants #WinePW Jennifer from VinoTravels presents Bodega Garzón Tannat with Sausage Stew
Martin of ENOFYLZ Wine Blog writes A Taste of the #Food and #Wine of Uruguay
Nicole from Somm's Table serves Two Rounds with Bodega Garzón Tannat: Chivitos and Chipotle-Coffee Flank Steak
Jill at L'Occasion rolls out To All The Foods I've Loved Before: Pairing Uruguayan Tannat

Celebrate Chinese New Year with Cadaretta Wines!

It was a memorable night…swirling and sipping the award-winning wines at sunset, overlooking the vineyards, chatting with Kris Middleton, the co-owner of the winery. The wine bloggers were invited by Cadaretta in Walla Walla, Washington State for a welcome dinner in October's #WBC18. 

Photo Courtesy of Cadaretta: Crystalline Pavilion

Kris Middleton (holding glass) and Author

The impressive farm-to-table dinner and wine pairings gave #WBC bloggers a fantastic opportunity to taste the excellent wines Cadaretta has been producing. The wines, which are structured, elegant, rich, and full of tannins, are capable of limitless pairing options…especially the winter feast prepared to celebrate the Chinese Lunar New Year. 

As Chinese Lunar New Year of Pig officially starts on February 5^th, 2019, I have recently been tasked to pick wines for a client who will host a festive banquet-style dinner (see sample dishes below) for the celebration. 

While the budget is relatively loose and the dinner menu is yet to be finalized, the following criteria apply to my selection: 

• Grapes and wines have to be grown/produced in the US;
• No California wines this time;
• Most of the wines need to have the tannins and structure to complement the variety of food served;
• There is a liking of red wines, preferably Boudreaux- or Rhône-style;
• The wines not only taste good, but “tell” a story.

2015 Southwind Red Blend, 2014 Windthrow, 2014 Springboard, 2014 Syrah

The criteria narrow down my choices nicely…among my recommendations, including wines from Finger Lakes, New York and a 100% Cab Franc and a 100% Chambourcin from the winery I worked for in New Jersey, the following picks from Cadaretta are what I believe will be a success for this dinner, impressing the guests fondly.    

• Cadaretta does excellent red blends, being awarded years after years. 2014 Syrah ($35), however, is one of the few single-grape wines that snatched awards for Caderatta.  This Syrah is rich and expresses initial aromas of smoky toasted oak and smoky BBQ, which then give way to jammier fruit aromas of plum and blackberry. The silky-smooth mouthfeel is soft and round on the palate. Flavors of plum, blackberry, boysenberry, tar, soy sauce, and vanilla are combined into a rich lingering finish. 
• 2014 Springboard ($50) is a reserve-quality Bordeaux-varietal blend made from the top barrels of the vintage. This red blend has aromas of toasted oak, blackberries, black cherry, and vanilla. It's nicely balanced, with a round mouthfeel that gives way to more berry fruit flavors. It has a lingering finish of vanilla, Bing cherry, blackberry and mesquite.
• 2014 Windthrow ($50) is a reserve-quality, red blend of Rhone varietals, a winemaker selection of the best barrels of each vintage. It expresses a perfumed nose of violets, boysenberry, vanilla, anise and tobacco leaf. It has soft mouthfeel and delicate in nature.
• 2015 Southwind Red Blend ($75) is intense and saturated dark purple color. This wine hits every chord on the aroma spectrum – blueberry, black raspberry, pomegranate, purple flowers, scorched earth, and Asian spice are just a few that immediately spring from the glass. It is full-bodied and rich with tarry black fruits and a vineyard specific tannin profile and minerality that drives flavor from entry to finish. It fleshes out nicely with decanting adding forward flavors of dark plum and baking spice with concentrated blackberry and licorice also in the mix. A delicious blend that can be enjoyed now or cellared for the next 4-7 years.

Can't wait to see what my client thinks!

Detox with Organic French Wine and Cantonese Light Flair

Unlike most people, my New Year Resolution is not to make a “health” related resolution…not to drink wines, not to eat red meat, not to eat carbs are simply off-limit to me. However, I do want to detox after an intense two months of eating and drinking during the holidays. So in January, I’m going to detox…no drug or cleanse involved, but with organic or biodynamic wines whenever I could land one and with lighter Cantonese flair.

Come across Gwendolyn Lawrence Alley’s #Winophiles “French Winophiles Go Biodynamic” blog invite. Awesome! Let’s join the Twitter Chat, learn biodynamics and start blogging. The last-minute hunt for a bottle of biodynamic French wine in my go-to wine store, Wegman didn’t land me any French organic or biodynamic wines. The store clerk, instead, sold me organic or biodynamic wine from Italy, California and Spain. Well, a tiny store called Wine Academy which seems to charge $5 more for every wine, from my past experience, crossed my mind.  Desperate times calls for desperate measures! Let’s give it a try!  Well, it was a good move as I snatched the second last bottle of the 2016 Domaine De La Damase Vin De Pays De Vauclause Grenache (referred as Organic French Grenache in this article 😊) on the “organic” shelf.

When I look at the bottle of this French Grenache, there is no “organic” or “agriculture biologique” on the label. How do I know this is organic, other than the clerk told me that it is so? With a little bit of research online, this Organic French Grenache is produced by the Latour family which has been making wines since 1872 in Domaine de la Damase in Violes, a small village in the Côtes du Rhône region. Madam Bernadette Latour, who still lives in the house beside the Domain, is the official owner of this vineyard and her name is on the label.  The Domaine de la Damase vineyards have been converted to organic farming (i.e., agriculture biologique) since 2011.  

From the wine perspective, what is the difference between biodynamic and organic and sustainability? Dr Vinny from Wine Spectator does have definitions to differentiate these terms. 

Organic: “Wines can be made from certified organically grown grapes, avoiding any synthetic pesticides or additives, or, to take it a step further, “organic” wines are made from organically grown grapes, and are also made without any added sulfites.” 

Biodynamic: “… is similar to organic farming in that both take place without synthetic chemicals, but biodynamic farming incorporates ideas about a vineyard as an entire ecosystem.” 

Sustainability: “Sustainable farmers may farm largely organically or biodynamically but have flexibility to choose what works best for their individual property; they may also focus on energy and water conservation, use of renewable resources and other issues.” 

So to take the biodynamic/organic practice to the next level, farms and vineyards will need to be certified by a member of the Demeter International such as Demeter USA and Demeter France. Certifying computer systems as my day job, I know for a fact that attaining the Demeter certification will not be an easy task...many checkpoints and rules… But the outcome of these conscientious farming practices, no doubt, is good for the environment, consumers’ health, and most importantly, the quality of wines!

My Organic French Grenache has the deep crimson color that is the typical color of Grenache wines. On the nose, it smells like a forest with wild earthy and leafy air.  After a swirl and a few sips, the palate of this Organic French Grenache is light to medium tannin, blackberry and fig, and has very little structure. The finish has lingering notes of violet, light cracked pepper, and light leather. With 100% Grenache and ZERO SULFITES, it’s “natural” enough for my detox experiments. First, I would eat clean and pair it with lighter Cantonese dishes. Second, I want to find out if I would get a headache which may have been induced by sulfites, after drinking this wine!

Anyone can prepare clean-eat in Cantonese style. Stir- and pan-frying in a non-stick pan are the techniques to use to reduce oil.  AA Choy, mostly sold in Asian grocery store, is the leafy portion of celtuce or wo shun.  A common Chinese leafy green, it looks like romaine lettuce, but has a rich taste of wheat.  A quick stir-fry of AA Choy and some Korean oyster mushroom slices with garlic, salt and white pepper, dashes of sesame oil is the first course of these clean dishes.

Egg omelets of all kinds are an integral part of Cantonese menu.  To stay true to the theme of lighter flare, I made seafood egg omelets with HACCP compliant Seafood Marinara Mix. So, what is HACCP? This is another acronym that seafood lovers should know in addition to “Wild Caught”. HACCP is Hazard Analysis & Critical Control Point, which refers to procedures that are put in place to ensure the safe production of food. HACCP compliant is usually a cheaper and second-best alternative to wild caught seafood.  Let me share the simple steps in making this seafood egg omelets.  

Cantonese Egg Omelets with Seafood Marinara Mix Ingredients (Serving of two persons): ·       1 cup of frozen Seafood Marinara Mix (available in frozen aisle at Asian grocery stores) ·       3 organic eggs ·       2 stalks of scallion ·       Salt, white pepper and sesame oil Instructions: 1.     Defrost and rinse frozen seafood mix.  Dry it on paper towel. 2.    Whisk the eggs in a mixing bowl and add the chopped scallion, salt and white pepper in the egg batter. 3.    Pan-fry seafood mix with olive oil and remove it from the pan when done. 4.    Scoop ¼ cup of egg batter to the pan and add seafood mix atop the egg.  Pan-fry both sides until it turns golden brown. Make multiple pancake-size egg omelets.   5.    Dash sesame oil on the egg omelets.

I’m not a white meat person when talking about chicken. However, chicken breast no doubt is the leanest and healthiest part of the chicken and organic chicken breast cutlet, cut in chunks, is perfect for stir-frying with nutrient-rich colored peppers. One thing to make this dish successful is to marinate the chicken chunks with soya sauce, rice wine, white pepper, a bit sugar and cornstarch at least ½ hour before cooking.  

This pairing experiment comes to a successful end. Taste-wise, this Organic French Grenache pairs well with the AA Choy, seafood egg omelets and stir-fried chicken breasts with peppers with its big fruit flavor plus earthy and mineral notes.   Best of all, I felt “refreshed” with these healthier Cantonese dishes and enjoyed dearly with the easy-drinking Grenache.  The biggest bonus is no headache the next day…is this because of the absence of sulfites in the wine? Is this the benefit of drinking an organic wine?

More Biodynamic Wines from Fellow French #Winophiles

Camilla from Culinary Adventures with Camilla whips up “Learning about Biodynamic Wines + M.Chapoutier Wines with Some Cross-Cultural Pairings."

Jill from L’OCCASION shares “Lessons From A Biodynamic Winemaker In France"

Wendy at A Day In The Life On The Farm reminds us about “Eating and Drinking Responsibly"

Deanna from Asian Test Kitchen tells us how “French Biodynamic Wines get Crabby.”

Jeff from foodwineclick discusses “Our Biodynamic French Friends"

Kat from Bacchus Travel & Tours tells us how “The #Winophiles Unlock the Mystery of Biodynamic Wines"

Jane cooks things up at Always Ravenous and shares "Why You Should Give Biodynamic Wines a Taste."

Nicole from Somms Table shares "Somm's Table: Cooking to the Wine: Marcel Lapierre Morgon with a Hearty White Bean Stew"

Lynn from Savor the Harvest shares “ Biodynamic Bordeaux- Nobody’s Perfect But The Wine Is Fabulous."

Susannah from Avinaire joins us with "Biodynamic Wines Crémant D’Alsace"

Robin at Crushed Grape Chronicles entices us with “Fabulous French Biodynamic Wines and some exquisite pairings"

Pinny from Chinese Food and Wine Pairings shares "Detox with Organic French Wine and Cantonese Light Flair"

Host Gwendolyn on Wine Predator presents "Navarin French Lamb Stew with Organic, Biodynamic M. Chapoutier "Les Meysonniers" and "Still and Sparkling: 2 Biodynamic Wines from Alsace #Winophiles"

Join us the Third Saturday of the month for our twitter chats and check out our blog posts! On February 16, 2019, Wendy Klik of A Day In The Life On The Farm hosts our exploration of Provence and encourages us to seek wines beyond the pink -- even if it's just after Valentine's Day.

Walla Walla Reds that You Should Drink and Pair with Chinese Food

If you are looking for high-quality red wines, the Pacific Northwest is a destination you shouldn’t skip.  I was fortunate to taste a lot of excellent red wines in the #WBC18 trip in October 2018, and was extremely impressed with the five red wines that I love from the Walla Walla, Hood River and Columbia River Gorge areas. Let me walk you through why these five wines are worth every penny, and mostly impressively will pair well with the Chinese food I recommended.  

2015 Cathedral Ridge Winery Hillside Zinfandel Reserve ($27) is an award-winning wine that is at the entry-level price for the region. What makes this 100% Red Zin really stands out is its concentration of blackberry flavors, thicker tannin and a streak of expresso, in addition to the typical fruity-forwardness that presents in most Zins. The subtle characteristics complement well with Chinese BBQ meat which is marinated in hoisin, oyster, soya sauce and honey.  Once these marinated pork, chicken wings or chicken giblets if you fancy them are being BBQ in the charcoal or regular oven, they are a tad sweet, moist, smoky, charcoal-fragrant and are bursting in flavors. These flavors interact really well with this complex Red Zin that is fresh to the palate but is interesting with the dark fruit and coffee notes.  Crispy pork belly, which has the cracker-like crispy skin when done, is another dish that will make this Zin dance. The salty pork belly, with 60% lean meat and 40% fat, needs the Zin’s fruitiness to lighten its somewhat fatty texture.     

2013 g. Cuneo Nebbaro Red ($35) is a blend of Nebbiolo and Barbera, which style is not typically made in Piemonte, the Northern root of these Italian grapes. The combination of these two grapes is sought-after in the US as it embraces the best of both worlds a wine can offer…significant structure empowered by Nebbiolo, with the finesse, color and fruit notes coming from Barbera. This blend provides a food friendly unity that allows a wide range of food pairing options including some famous Chinese beef dishes.  The five-spice beef shank is braised in mijiu (rice cooking wine), soya sauce, anise and of course five-spice to fork-tender. After it is cool off, it is sliced and is served at room temperature as appetizers. Nebbaro’s fresh fruit notes won’t overpower the warm spices, but rather makes the lean shank slices taste juicier.  One of the world’s most famous noodle soups is Taiwanese Braised Beef Noodle. The beef chunks are cooked in dark soya sauce, dry spices and fresh herbs for a long time until the chopsticks can pull the meat apart. The beef is deeply flavored which may “bully” any weak reds such as Pinot Noir or Beaujolais. The Nebbiolo in this wine can definitely deal with this aromatic hearty beef.  

Poultry is another most used protein for Chinese cuisines after pork.  Ducks are undoubtedly pricier meat that is served in special occasions.  Flattened Roast Duck or Pei Pa Duck, a cousin of the Peking duck – similar preparation, is a seasoned duck that is butterflied to the shape of an ancient Chinese music instrument called Pei Pa (the shape of a tennis racket) prior to roasting. The skin of the duck becomes very crispy due to its larger exposure to the oven heat. The 2011 Maryhill Sugarloaf Vineyards Mourvedre ($40) looks crystal garnet in the glass, smells musky on the nose, but tastes young yet earthy on the palate. The youthfulness comes from the berries like raspberry, strawberry, cranberry, black berry and plum. The earthy notes draw from the limestone, smokiness, warm Asian spices, tea, coco powder and coffee notes that show up every now and then depending on what food you pairs it with.  The medium tannin and vibrant acidity of this wine accentuates the meaty/fatty duck.  This red blend will also pair really well with the Soya Sauce Chicken which has the most juicy and glossy golden brown skin and tender meat that impresses anyone’s taste bud! 

As a red wine drinker, I’m deeply in love with the 2012 L'ecole #41 Seven Hills Vineyard Perigee Bordeaux Red Blend ($50). This Blend has over half Cabernet Sauvignon with the balance of Merlot, Cabernet Franc, Malbec and Petit Verdot. It is a memorable red blend that is full of aromas of herbs, barrel spices, and dark cherry.  This Bordeaux style is to impress the drinker who craves for instant gratification, but can decant the wine at least an hour prior to a pour they have been anxiously waiting for. Or to reveal its full aging potential, it can be cellared for 10 to 20 years. It’s richness and polish structure does reflect on the price tag. The heavy and long grip of this wine provides many pairing options for heavier Chinese comfort food that is served in the winter.  Chinese Braised Lamb Stew in Fermented Beancurd (small chucks of tofu) is a lamb stew that is cooked in aged and deeply salted beancurd. The aged beancurd produces a spicy piquancy, buttery and tangy flavors, which mimics blue cheese in texture, taste and smell. After the lamb chunks and rehydrated tofu sticks smothers in the beancurd for a few hours, it comes out to be creamy, rich and not gamy. Serve immediately with some chopped fresh dill. This Bordeaux red blend does the magic to the moist skin-on lamb chunks. Asian-style Braised Beef Short Ribs can also be coupled with this red with ease and harmony. 

2012 Woodward Canyon Estate Reserve Red ($75) has equal part of Merlot, Cabernet Sauvignon and Cabernet Franc, adding an ample dosage of Petit Verdot (18%). The mix of fruit, savory elements, with notes potting soil, green coffee beans, fresh herbs, generous barrel spices and licorice is why this wine can fetch this price.  The long finish of this wine clings to your palate, making the wine and the food memorable. The Braised Dark Soya Sauce Pork Belly with Chinese Preserved Mustard Green is a heavy dish that showcases the pork belly with intense earthy root flavor that comes from the salty preserved vegetable.  

Wine	Aging Potential	What Chinese Food to Pair
2015 Cathedral Ridge Winery Hillside Zinfandel Reserve ($27)	Best to drink now	Chinese BBQ (Recipe courtesy of www.allrecipes.com) Crispy Pork Belly (Recipe courtesy of www.kirbiecravings.com)
2013 g. Cuneo Nebbaro Red  ($35)	Best from now to 2020	5-Spice Beef Shank Slices (Recipe courtesy of www.itsmydish.com) Taiwanese-style Braised Beef Noodle (红烧牛肉面) (Recipe courtesy of  www.thewoksoflife.com)
2011 Maryhill Sugarloaf Vinegards Mourvedre ($40)	Best to drink now	Flattened Roast Duck (枇杷鸭) (Recipe courtesy of https://roxanang.wordpress.com) Soya Sauce Chicken (Recipe courtesy of www.allrecipes.com)
2012 L'ecole #41 Seven Hills Vineyard Perigee Bordeaux Red Blends ($50)	Best from 2020 to 2030	Chinese Braised Lamb Stew in Fermented beancurd Paste (南乳羊肉) (Recipe courtesy of www.thewoksoflife.com) Asian-style Braised Beef Short Rib (Recipe courtesy of www.foodnetwork.com)
2012 Woodward Canyon Estate Reserve Red ($79)	Best from 2020 to 2030	Braised Dark Soya Sauce Pork Belly with Chinese Preserved Vegetable (梅菜扣肉)(Recipe courtesy of www.iceorrice.com)