The Lunar New Year is of the most food-indulgent festivals around, and when you are given 15 days of celebration as an excuse to feast, there is a chance you’ll be needing some wines to go along with the festivities. Here are wines we’ve selected for classic Chinese New Year delicacies.
With Yu Sheng / Lo Hei: Luis Pato Maria Gomes Espumante Sparkling (delivery in SG) / Giribaldi Moscato d’Asti (delivery in HK)
The quintessential new year dish to kick off the season, this raw fish salad mixed with tasty sauces, vegetables and other crunchy condiments like peanuts and crisps, is tossed high in the air by all around the table while cheers of good fortune for the year ahead are thrown into the mix. It’s thus fitting that the wines to drink with this are bubbly, carrying perfumed aromas and with honeyed notes in each sip.
With Pineapple Tarts: 2015 Quinta de Gomariz Vinho Verde Loureiro (delivery in SG) / Forchir Lamis Pinot Grigio Grave, Friuli-Venezia Giulia (delivery in HK)
It’s so easy to get carried away when snacking on pineapple tarts – crumbly, buttery and oozing with juicy pineapple filling, these bite-sized delights can be eaten on their own, or just after a meal as a fragrant finisher. With these, fresh and heavily-fruity white wines with citrus notes would pair well.
With Nian Gao / Sticky Rice Cakes: E. Guigal “La Doriane” Condrieu (delivery in SG) / Delas Muscat de Beaumes-de-Venise (delivery in HK)
A sweet and sticky style of rice cake, often dipped in egg and pan-fried for extra oomph and flavour, the Nian Gao symbolises achieving greater heights in the year ahead with its name literally translating to ‘year high’. Wines with extra lusciousness in them like the delectable ‘La Doriane’ Condrieu from famed E. Guigal or the beguiling Muscat de Beaumes-de-Venise provides a nice rounded tone to the substantial flavour of the dish.
With Bak Kwa / Barbecued Pork Slices: 2010 Luis Pato, Pato Rebel Red (delivery in SG) / La Croix Bonis – Château Phélan Ségur (delivery in HK)
Smotheringly fragrant and savoury – Bak Kwa, or barbecued pork, is one of the most sinful gratification of CNY, and with this, you’ll need a smoking red that’s able to hold its own against the flavoursome weight of these marinated grilled pork slices. Both the Pato Rebel of Portugal, made from the nationalistic Baga grape, and the La Croix Bonis, a front-runner from Saint-Estèphe in Bordeaux, are good contenders for this pairing.
With Pen Cai / Poon Choy / Chinese Treasure Pot: 2011 Domaine Faiveley Chambolle-Musigny (delivery in SG) / 2012 Bouchard Finlayson Galpin Peak Pinot Noir (delivery in HK)
A treasure pot of nourishment, brimming with layers of abalone, scallops and other premium seafood plus meats, and braised for hours to a stirringly hearty broth – we like a earthy, deep Pinot Noir to accompany this rich dish.