Asian Fusion

The perfect pairings of wine with Chinese cuisine

Hotelier and inspired gourmet Henry Wu (the brain behind Senses, Lai Wah Heen/Lai Toh Heen in Toronto and Vancouver’s Diva at the Met) and his team of experts – chef Patrick Lin and sommeliers Tony Aspler and Roger Dagorn – have solved the mystery of the ages: Which wine does one drink with Chinese food?


THE DISH: Roast Suckling Pig – Crackling Skin with Scallions on Rice Dough Flatbread with Hoisin Sauce & Sugar, which pairs nicely with many varietals, red or white
SUGGESTED PAIRING: A fruity, light-bodied red, such as Spatburgunder or Beaujolais crus. Try Georges Duboeuf Chateau de la Perriere, Brouilly, 2006


THE DISH: Wok-Baked Lobster with Scallions & Ginger or Wok-Based Lobster on Soft E-Fu Noodles
SUGGESTED PAIRING: A full-bodied dry white, such as Pinot Blanc, dry Vouvray or Chardonnay. Try Robert Mondavi Coastal Chardonnay, California, 2006


THE DISH: Steamed Black Bass with Ginger and Scallions in a Light Soya Blend
SUGGESTED PAIRING: A dry white, such as white Burgundy, unoaked Chardonnay or Gavi. Try Bouchard PËre & Fils, Pouilly-Fuissé, 2006; Henry of Pelham Non-Oaked Chardonnay VQA, Ontario, 2006


THE DISH: Sautéed Jumbo Prawns & Fresh Scallops with Pine Seeds
SUGGESTED PAIRING: An off-dry white, such as Vouvray, Riesling or Pinot Gris. Try Marc Brédif Vouvray, 2006; Studert-Pr¸m Riesling Sp‰tlese, Mosel-Saar-Ruwer, 2006


THE DISH: Baked Chicken in Rock Salt
SUGGESTED PAIRING: An off-dry white, such as Riesling or Pinot Gris. Try Léon Beyer Pinot Gris, Alsace, 2006


THE DISH: Peking Duck – Sliced Duckling with Scallions & Cucumber on Rice CrÍpes with Hoisin Sauce
SUGGESTED PAIRING: A medium-bodied red, such as red Burgundy, Gamay or Pinot Noir. Try Joseph Drouhin Cote de Beaune-Villages Pinot Noir, 2005; Trumpour’s Mill Gamay Noir VQA, Ontario, 2006; Schug Carneros Pinot Noir, Sonoma, 2005


THE DISH: Deep-Fried Crab Claw with Shrimp Mousse
SUGGESTED PAIRING: A medium-bodied dry white, such as Sauvignon Blanc, Pouilly-Fumé or Pinot Blanc. Try Stoneleigh Sauvignon Blanc, Marlborough, New Zealand, 2007; Domaine Masson-Blondelet “Villa Paulus,” Pouilly-Fumé (Loire), 2005; Trimbach Pinot Blanc, Alsace, 2005


THE DISH: Deep-Fried Chicken in Garlic Sauce
SUGGESTED PAIRING: A full-bodied white, such as Chardonnay, Sauvignon Blanc or Rhone, or a light- to medium-bodied red, such as Pinot Noir or Spatburgunder. Try Franciscan Chardonnay, Napa Valley, 2006

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