Wine Pairing
Chicken Stir Fry
杂炒炒鸡丁
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Stir frying is a Chinese cooking technique where the ingredients are fried in very hot oil while being stirred into a wok.
Chicken Stir Fry can be both Spicy, Sweet, and Sour.
Pairing Suggestions
Before you can pair, you must define the dominant flavor.
Umami (Soy Sauce. Ginger.)
Beaujolais (France)
Pinot Noir (France)
Bardolino (Italy)
Lambrusco (Italy)
Navarra Rosado (Spain)
Vegetables (Asparagus. Bell Pepper.)
Sauvignon Blanc (New Zealand)
Grüner Veltliner (Austria)
Roero Arneis (Italy)
Torrontés (Argentina)
Rueda / Verdejo (Spain)
Lugana (Italy)
Spicy or Sweet and Sour
Riesling Spätlese (Germany)
Off-Dry Pinot Gris (France)
Gewürztraminer (France)
Rosé d'Anjou (France)
White Zinfandel (USA)
Lambrusco (Italy)
Moscato d'Asti (Italy)
Bubbles
Champagne (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Sparkling (World)
Sassy Alternative
Fruity Rosé (World)
Description
Umami-Rich and Savory dishes pair well with light, fruity, and earty red wines.
Beaujolais or Beaujolais Nouveau are good choices.
If you go for a Pinot Noir it should be unoaked (French, Italian, or German).
Don't forget that many Italian red wines go very well with savory food. A chilled, lightly sparling Lambrusco is an interesting try.
Asian dishes also pair very well with fruity Rosés.
Vegetable dishes can crash with red wine. They pair best with green and herbal whites.
Sauvignon Blanc is known to match Asian food, especially those from New Zealand. But there are many other interesting white wines in the same category.
Spicy or Sweet and Sour dishes pair best with wines with some residual sugar.
Riesling Spätlese is often the preferred choice, because it has both sugar to handle spices, and acidity to handle the other flavors.
An Off-Dry Rosé, or an Off-Dry Sparkling will also do the job.
What about an Off-Dry Sparkling Rosé!!!