Friday food fight: Beijing duck

By Jim Boyce

If nothing else, food and wine pairing makes for fun research.

friday-food-fight-xiaowang-duck.JPG 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


Sign up for the Grape Wall newsletter here. Follow Grape Wall on LinkedIn, Instagram, Facebook and Twitter. And see my sibling sites World Marselan DayWorld Baijiu Day and Beijing Boyce. Grape Wall has no advertisers, so if you find the content useful, please help cover the costs via PayPal, WeChat or Alipay. Contact Grape Wall via grapewallofchina (at) gmail.com.

4 Comments

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

  2. 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

  3. 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.

1 Trackback / Pingback

  1. Grape Wall of China » Friday food fight: Mapo Dofu

Leave a Reply