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
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I’d just a Ciliegiolo, italian grape (and wine) who has good acidity, enough aromatic power, medium body and discrete tannic presence.
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
I would suggest Barbera.
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.