Description

Hot Pot is a Chinese cooking method.

The hot simmering pot is surrounded by raw food ready to be cooked.

Typical ingredients are: fish, seafood, sliced meat, vegetables, mushrooms, tofu and starches (carbs) such vermicelli, noodles, dumplings or rice.

The Dipping Sauce is often made with peanut butter, sesame oil, Sa Cha (Chinese BBQ Sauce), scallions, cilantro and garlic, becoming the dominant flavor and the wine should be choosen according to it.

Hot Pot has 2 layers of flavor: spicy and savoury.

Since there are so many possible ingredients, the wine style to go for is: aromatic whites.

The best pairing is a Riesling with some residual sugar to calm the fire in your mouth.

Bubbles are always a great choice, especially if you choose a sweeter version: Extra Sec, Sec, Demi Sec.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.