Wine Corner: Food and Wine Marriage [exotic]

Brief Introduction

What is Food Wine matching? In order to answer that, I allow my self to quote the definition of Wikipedia
"Wine and food matching is the process of paring food dishes with wine to enhace the dining experience.'

In other words, a dish could be more delicious if we match it with a well selected wine. Vice-versa, a glass of wine might appear more fruity and complex thanks to the contrast with a dish.

Food matching is an art and also a science. It takes time to experience and practice in order to master the art. There are some elements are important in food wine matching. If you want to learn more. (Click me)

Today’s question: could we combine Chinese food with French wine?

People say that Chinese food and western wine just don’t get alone with each other. As a Chinese wine lover, I will not share this point of view. When people mention ‘Chinese food’; we think is just an oriental cuisine. In fact, the Chinese gastronomies are diversified. In total, there are 8 major styles of cooking. Each one presents completely different characteristic gustation. So we should match the right wine with the right cuisine.

2011/11/25

Cantonese Steamed Fish&La Poussie,Sancerre,2009,France

Roger ZHUANG's Notes

Sauvignon Blanc

Deep lemon. A bouquet of lemon, citrus, lime flavors with mineral and intense grass. Palate performance, dry, medium (+) acidity and medium (+) body, the sweet-finish is the most spectacular thing that attracts you and with a silky texture. Medium(+) aftertaste with intense mineral had been enough to activate the food‘s freshness, the mouthfeel of fish would never just so simple. The fish itself, the source, the wine, and the chef, usually need a perfect combination, then booming.

It was a great moment with you and me. Let’s keep burning…………

I know some of you love cooking , so I've prepared my recipe for you by showing all cooking steps:)

Recipe of Cantonese steamed Fish

Ingredients:

Sesame oil- 3 spoons

Soy sauce- 3 spoons

Water- 2 spoons

Salt- 2 g

Sugar- 2 g

Green onion- several pieces

Ginger- several small pieces

Fish- 500 g (we’ve selected Wrasse because of little fishbone)

1. Sauce

Put Sesame oil- 3 spoons of sesame oil, 3 spoons of soy sauce, two spoons of water, 2 grams of salt and 2 grams of sugar in to a small vessel.

2. Preparation

Cut green onion and ginger into several pieces and put them inside the fish’s stomach. (So that during the steaming, the fish will absorb the aromas)

4． Steaming

- Put water in to a deep wok and boil the water.

- Put a shelf in to the wok to separate boiled water and the fish.

- Put the Fish on the shelf and cover it. (Only if the water boiled)

5. Pouring sauce over the fish

- 20 minutes steaming

- Then pour sauce over the fish.

Yummy?

Bon appétit.

Yeah, it was too good to describe in words...

Maybe you should try ..

To anwser the previous question:could we combine Chinese food with French wine? Absolutely yes!

To conclude, it was a purely pleasant sharing evening with friends. Thanks guys.
Here are some photos and descriptions to record these special moments:

Bottles from Portugal,Italy and France.

Roger's Tasting notes:

Dao Portugal.QUINTA DA PELLADA 2006 RESERVA,13%

Touriga Nacional 60% Tinta Roriza 20 %,Vinhas Vehas 20%

Deep ruby, gentle tears, pronounced black fruit, especially cassis, blackberry, intense black-raspberry, developing condition. Palate performance, dry, medium(-) acidity, high tannin but fine-grained, medium(+) body, has a cassis-jam bomb, oak flavor, black pepper, plum and a beautiful aftertaste, such long..long..long..around 10 Seconds, can be aged more than 10 years. Outstanding, balanced and complex for saturation,94 points

Langhe Rosso Quartetto 2003 Poderi Aldo Conterno(Italy),14%

Pale Garnet, red fruits contains raspberry, concentrated cherry, and intense flower, rose, still developing. Palate performance, dry, medium acidity, coarse tannin, medium body, intense red-cherry, flower, and medium(+) aftertaste. The only thing not quite perfect is the tannin because Nebbiolo should be showed as a kind of delicated and stratified tannin. Neverthless, it is also a great combination with Nebbiolo, Barbera, Cabernet Sauvignon, Merlot.92 points.

Taiwanese special cuisine : 3 glasses chicken