Discover 4 hidden gems from Bourgogne – Part 2

Steamed Pork Spare Ribs Coated with Glutinous Rice is a classic Cantonese dish, pairing wonderfully with a red wine from the Pernand-Vergelesses appellation.

• Red: fleshy and solid, this is a very seductive wine. With its virile but superbly melted tannins its natural preference is for relatively forceful meats like veal, roasted, braised or in sauce, leg of lamb, feathered game, or grilled pork. Roast beef would also yield to its charms. From the cheese board: Mont d’Or, Vacherin, Tomme de Savoie, Reblochon.
• Serving tempeature: 15 to 16°C.

• White: light, lively, and engaging, this is the first choice for sushi, which it would enliven while respecting its double texture – crunchy and mellow. The same goes for fresh-water fish in white sauce, and for pasta or a seafood risotto, to any of which its vivacity will lend depth and contrast. It also chimes well with cheeses of the Gruyère type, as with blue and goat cheeses.
• Serving temperature: 10 to 12°C.

Steamed Chencun Rice Noodles with Beef Brisket, a white Pernand-Vergelesses lifts the sweetness of rice noodles with the wine’s fragrance.

• Red: fleshy and generous, the Beaune reveal great aromatic power and solid texture which inevitably partners them with musky and very firm meats such as feathered game, roasted or braised. Cheeses: choose Époisses, Soumaintrain, Munster, Maroilles…
• Serving temperature: 15 to 16°C.

Chaozhou cuisine is highly influential in Hong Kong’s local food scene, in particular the complex, subtle flavours of Chaozhou Braised Meat Specialties, enhanced by the flavours of a red wine from the Beaune appellation.

Steamed Seasonal Fish is served in all Chinese celebratory occasions as well as during daily meals and a white Beaune is an easy drinking wine perfect to pair, with a matching salty mineral taste, and the aroma of lemon to enhance the vital umami flavour.

• White: their flowery freshness makes them a marvelous match for poultry and veal in creamy sauces, fish tajines, sushi, and grilled sea-fish. When older (and fleshier) they enfold and tame cheeses such as Comté, and certain goat cheeses.
• Serving temperature: 12 to 14°C.