Official Pairing Guide for Chinese Food

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The first Official Pairing Guide of ICCCW was launched on Monday, July 28th 2008. The guide, itself, is a composite of the proceedings of the inaugural International Congress of Chinese Cuisine & Wine, 23 to 25 May 2008 held at China World Hotel Beijing, China. Sommelier India Publisher, Reva Singh was a special invitee. Download the guide and watch the interview with Ch’ng Poh Tiong.
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  1. Avininder Singh on

    Dear Ed., a useful primer and a handy tool while arranging Wine Dinners. However, with TANDOORI CHICKEN, I would personally recommend WHITES such as Chardonnay and Viognier. A MATTEUS ROSE, from Portugal, does very well too. I have also tried out a CALIFORNIAN ZINFANDEL with excellent results.On the other hand I just cannot imagine a MUTTON ROGANJOSH with a SWEET / DESSERT WINE!! I have paired this recently with two excellent REDS from VINA PEREZ CRUZ (CHILE) – a CARMENERE and a LIGUAI – and the results were par excellence.

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