Chinese New Year Snacks x Wine Pairing

The very traditional savoury snacks really remind us of the old times – it’s perfect for us to enjoy with our family with a bottle of sparkling wine, which can cut through the oiliness and make us feel less stuffy.

A crisp, refreshing Blanc de Blancs Champagne with fruit purity and savoury complexity can pair well with raw pistachios. It complements the nutty flavour of pistachios and provides an unexpected surprise of enjoyment.

To pair with Nian Gao, we need a little bit of sweetness in the wine to balance the sweet flavour in the sticky rice cake. Great examples include Moscato d’Asti and some off-dry Riesling from Germany.

The turnip cakes are usually pan-fried so that they are crispy on the outside and tender on the inside. We may pair them with a sleek and tingling Champagne to offset the oiliness from pan-frying.

Made by the extremely rare Noble Rot, the honeyed, dried-fruit characters of Sauternes wine pair well with the deep-fried snacks. It delivers a floral aroma and a sweet palate that can balance the greasy feel of the dish.

Whisky will be another option for pairing with deep-fried snacks, especially those aged in Sherry barrels. The honey, fruity and nutty palate of these whiskies create interesting chemistry with deep-fried dishes.