Pairing food with local wine is nothing new all over the world, but for gourmets accustomed to experimenting with Western dishes and flavours, the dizzying array offered by Chinese culinaria — coupled with Chinese wines — opens the door to a new dimension. From Hangzhou to Harbin, the nation’s young and moneyed are fully supporting (and indulging in) their local restaurateurs and winemakers.
Whet your appetite by pairing your classic (or contemporary) Chinese New Year feast with wines from the upcoming but no less exciting region of Sichuan, China
If you have read The Chinese Wine Renaissance: A Wine Lover’s Companion by Janet Z Wang and kept your ear — for want of a better phrase — to the grapevine, you would know that China’s wine industry remains bullish. Despite global wine consumption statistics showing a steady decline year on year due to a cocktail of factors, namely ageing populations in traditional wine-drinking markets and the emergence of a new generation of health-conscious consumers, all it takes is a trip to the Middle Kingdom — and a few gourmet dinners and banquets — to realise that its well-heeled market is combining a penchant for the finer things in life with patriotism.
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