Comments on: Friday food fight: Mapo Dofu http://www.grapewallofchina.com/2008/09/12/friday-food-fight-mapo-dofu/ A China Wine Blog: The Scene in the World's Largest Market Thu, 29 Dec 2011 13:01:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Shanz http://www.grapewallofchina.com/2008/09/12/friday-food-fight-mapo-dofu/comment-page-1/#comment-2594 Shanz Mon, 29 Sep 2008 02:22:27 +0000 http://www.grapewallofchina.com/2008/09/12/friday-food-fight-mapo-dofu/#comment-2594 Wow! Nice wine challenge. My normal "goes with spicy" varietal is Verdelho. But that would be awful with Mapo Doufu. Maybe a very crisp Reisling? I also like your "default" of "beer" -- but it's not enough to just say "beer" and have done, as I mentally shudder at eating "Grandma Tofu" (to use the usual translation) with, say, watery/lemony Yanjing. *shudder* I would think a nice, strong IPA -- something that can stand up to a little pressure -- would go well with Mapo Doufu. Wow! Nice wine challenge. My normal “goes with spicy” varietal is Verdelho. But that would be awful with Mapo Doufu.

Maybe a very crisp Reisling?

I also like your “default” of “beer” — but it’s not enough to just say “beer” and have done, as I mentally shudder at eating “Grandma Tofu” (to use the usual translation) with, say, watery/lemony Yanjing. *shudder*

I would think a nice, strong IPA — something that can stand up to a little pressure — would go well with Mapo Doufu.

]]> By: d2fang http://www.grapewallofchina.com/2008/09/12/friday-food-fight-mapo-dofu/comment-page-1/#comment-2404 d2fang Fri, 12 Sep 2008 20:40:08 +0000 http://www.grapewallofchina.com/2008/09/12/friday-food-fight-mapo-dofu/#comment-2404 I love this dish, but don't see it going with any wine. Because of the peppercorns that numb your tongue and just the sheer heat of the dish, I think I'll stick to beer. I love Sichuan cuisine dearly, and have tried experimenting with different wines, but the food completely overpowers. Maybe a sparkling wine? Certainly not a Champagne...maybe Prosecco? Something to cleanse the palate, help it recover a bit? I love this dish, but don’t see it going with any wine. Because of the peppercorns that numb your tongue and just the sheer heat of the dish, I think I’ll stick to beer. I love Sichuan cuisine dearly, and have tried experimenting with different wines, but the food completely overpowers. Maybe a sparkling wine? Certainly not a Champagne…maybe Prosecco? Something to cleanse the palate, help it recover a bit?

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