Bill Lundstrom
Bill Lundstrom
i dont think i can link to the article in the currrent Food and Wine issue but there's a gem of an article about pairing wine with chinese cuisine. anyone see it?
i learned....
" ....but avoid highly aromatic varities like gerwurztraminer. Americans always reccomend it with Chinese food." uh, really? we do?
speaking about pairing lightly sweet riesling with spicy chinese food. " ...in Sichuan province they are all drinking red wine. they love intensifying that burning sensation with a dose of red wine tannins!" sorry, but thats F'ed up.
"about the only time i pour sweeter wines is with European or North American guests who cant handle spices!" okay...
the artice is titled "what China can teach us about wine"
the interviewee is a master of wine.
i learned....
" ....but avoid highly aromatic varities like gerwurztraminer. Americans always reccomend it with Chinese food." uh, really? we do?
speaking about pairing lightly sweet riesling with spicy chinese food. " ...in Sichuan province they are all drinking red wine. they love intensifying that burning sensation with a dose of red wine tannins!" sorry, but thats F'ed up.
"about the only time i pour sweeter wines is with European or North American guests who cant handle spices!" okay...
the artice is titled "what China can teach us about wine"
the interviewee is a master of wine.
