Wine Pairing
BBQ Pork Char Siu
叉燒
Char Siu is Cantonese Style BBQ PORK.
Char Siu Pork can be both Spicy, Sweet, and Sour.
Best Wine Match
Red Wines: Next Best
Côtes du Rhône South (France)
Zinfandel (USA)
Merlot (France)
Carménère (France)
Description
Char Siu is made of tender chunks of pork (Scotch Fillet) marinated in brown sugar, honey, soy and hoisin sauce, five spices and red colouring.
The sweet and savory marinade makes the wine taste more bitter, dry and acidic and less sweet and fruity.
The best choice is a jammy red wine with ripe fruit (concentration) and some smokiness.
Grenache and its blends have intense fruitiness and some residual sweetness to match the caramelized BBQ taste.
Châteauneuf-du-Pape is the more expansive version of the Côtes du Rhône South wines, but it's worth it, with its dark fruit, round tannins and spicy aromas.
Find the Dominant Flavor
1. 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!!!
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)
2. 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.
Umami (Soy Sauce. Ginger.)
Beaujolais (France)
Pinot Noir (France)
Bardolino (Italy)
Lambrusco (Italy)
Navarra Rosado (Spain)
3. 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 intresting white wines in the same category.
Vegetables (Asparagus. Bell Pepper.)
Sauvignon Blanc (New Zealand)
Grüner Veltliner (Austria)
Roero Arneis (Italy)
Torrontés (Argentina)
Rueda / Verdejo (Spain)
Lugana (Italy)
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.