Chinese New Year Food & Wine Pairing Tips!

Given the fattiness of pork knuckle, it is best enjoyed with wines with good acidity, such as Italian Amarone; a Left Bank Bordeaux red with a full body and complex flavours can match with the rich flavours of Braised Pork Knuckle as well.

“Prawn” means laughter in Cantonese, making Pan Fried Prawn with Tomato Sauce another popular “Dish of Luck”!  Its sweet and sour flavour is very appetizing and can pair with a fruity Rose. Apart from their perfect match of colour tones, their tastes can supplement each other well, too.  Rose’s flavours will not be as easily overshadowed by the tomato sauce as a white wine.

Despite its rich-flavoured sauce, the main ingredient of Braised Abalone is still seafood, which is best paired with red wines with a full body but medium tannin. For example, a richer New World red, whose soft tannin and round mouthfeel can match with the sauce and texture of Braised Abalone.

Celery has a signature herbaceous taste and coral mussel is a typical seafood. Pairing them with an aromatic, herbaceous NZ Sauvignon Blanc would be perfect.

Paired the Crab Claws with a Champagne with vibrant acidity. The freshness can balance the oiliness coming from the deep-frying treatment.

A NZ Pinot Noir will match perfectly with the crispy fried chicken. Its savoury taste works with the chicken that is slightly salty and its acidity can balance the greasy feel of the dish. A creamy Chardonnay is good choice too as it works well with the texture of chicken.

To pair with the sweet rice balls, we’ll need a sweeter wine. An off-dry Riesling with great balance of sweetness and acidity would be perfect. 

Sticky rice gives people a full mouthfeel, so we can pair it with Chenin Blanc with sufficient body. Its fruitiness also works greatly with the dish’s ingredients, which are slightly sweet.