meus intuitus

east with west

with one comment

“Grape liquors” (wines) are not very popular in Chinese gastronomy.  This is unfortunate because there is no lack of excellent flavor sets in Chinese cuisine—from light turnip stews to scorchingly aromatic spices to sweet and savory meats.  There is a wealth of potential for wine pairing with Chinese cuisine.  I’m sure there are fine Chinese restaurants in metropolitan America that have made this happen, but such cross-cultural matching is far from common.

I am having a “homecomming” dinner with my friends at my favorite Sichuan resturant when I return.  Perhaps I should bring along one or two of my Bordeauxian friends.  The heat and fullness of Sichuan cuisine with the warmth and body of these reds…  It was meant to be!


Written by meusintuitus

August 2, 2011 at 2:11 pm

One Response

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  1. Grape wine is rapidly becoming more popular in East Asia. In no small part because it is hip and Western. And it’s expensive and thereby associated with wealth and the elite. Thus, wine is quickly joining high end scotch as an Asian favorite.

    When I was in Korea, every supermarket had a fairly extensive and overpriced wine selection. I would say it’s doing better than some of the traditional rice wines and rice beers.

    Since you’ve been to France, you would probably be amused to learn I saw kraft singles being marketed as a food to go along with the wine.

    Cheese has yet to catch on in largely lactose intolerant Asian countries.

    Giovanni Dannato

    August 5, 2011 at 3:43 pm

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