Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.根據香港法律,不得在業務過程中,向未成年人(18歲以下人士)售賣或供應令人醺醉的酒類。
A versatile dish that can be paired with several wines. Fruity, medium bodied Pinot or Rose, a white with a touch of sweetness to balance out the saltiness and spciness of the Kimchi filling. Try this with some bubbles too! The acidity helps to soften the fattiness and enhances the pork flavour.
Strong aromas and flavours of chinese chives command wines with herby and earthy characteristics. A medium style red with good acidity from Italy or Spain will offer great supoort to this dish.
Thick pastry and the oily texture require wines that have stronger flavours with firm, crisp acidity to cut through the fat. White wines in particular Rieslings and Chardonnays from warmer climates are your best friends.
Choose refreshing new vintage wines to pair with this lighter style dumpling. Grape varieties such as Sauvignon Blanc or Chenin Blanc have the freshness and lightness togther with grassy characters which complement the various vegetables in the filling perfectly.
Big flavours going on here needing bigger wine styles with some tannins to go with the filling. Shiraz from cooler regions have that mintiness which helps to enhance the flavours of scallion and lamb. Warm climate Sauvignon Blancs with some oak ageing are excellent alternatives too! The luscious fruit flavours and creaminess create extra dimension rounding out the flavours that will tickle your taste buds even more.
A dish with weight and richness should be matched with a wine of similar character. Thus a big red wine matches well with a hearty meat stew.
Flavour intensity should be assessed. A hearty Shiraz, for example, goes best with something like slow-cooked lamb.
Acidity is very important. Drinking a Sauvignon Blanc with an oyster is like adding a squeeze of lemon. The acidity in a red wine made from Sangiovese, for example, makes it ideal with tomato-based pasta sauces.
For dessert, the wine should always be sweeter than the dessert, otherwise the dessert will make the wine taste sour.
White wine is not necessarily the best match with spicy food. New World Pinot Noir can take on Sichuan food, as can Syrah-based wines from the Rhone.
The sauce is more important than the main ingredient. Steamed scallops with garlic and ginger pairs well with a Chardonnay. Stir-frying them with black bean sauce and enjoying them with Cabernet Sauvignon works even better.
Wines with acidity help to cut through foods high in fat - which is why Sauternes, with its balance of sweetness and acidity, is the traditional match for foie gras.
If the food and wine are not working well together, improvise. Add a little lemon juice to the food, or salt, or even a pinch of sugar.