Friday food fight: Beijing duck
Posted on | July 11, 2008 | 5 Comments
By Jim Boyce
If nothing else, food and wine pairing makes for fun research.
To this end, I will post a photo of a Chinese dish every week in the hope that readers will suggest a wine pairing (or two).
Last week’s candidate: that tourist-friendly treat scorpions on a stick. The wine recommendations: a French red (Rhone Valley Costieres de Nimes), an Italian Pinot Grigio or Pinot Bianco, and a New Zealand Sauvignon Blanc.
This week we’ll go with something a lit less exotic and a lot more popular: Beijing duck. Don’t forget that alongside the roasted meat, you have the accompanying pancakes, spring onions, and Hoison sauce.
Photo: Eat the Walk
Category: Jim Boyce
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July 11th, 2008 @ 7:43 pm
Everybody keeps talking about how new world Pinot Noir is the best wine to pair with Peking Duck..so I will side with the experts. Robb Report’s USA edition recently ran a profile of Beijing’s most famous Peking duck restaurant – Made in China – and added that an Australian Shiraz from Torbreck would make a perfect pairing.
July 13th, 2008 @ 4:45 pm
I would suggest Barbera.
July 13th, 2008 @ 7:11 pm
Luciano: Barbera would be a great wine choice! Excellent value, too.
If we were to include all alcohol pairing options, I would opt for a glass of Amaro Montenegro from Bologna with ice and a slice of orange with my Peking Duck
July 20th, 2008 @ 11:47 pm
I’d just a Ciliegiolo, italian grape (and wine) who has good acidity, enough aromatic power, medium body and discrete tannic presence.
September 12th, 2008 @ 4:30 pm
[...] also: Friday food fight: Dirt Friday food fight: Beijing duck Friday food fight: Scorpions on a [...]