I would like to say that Chinese food it self is far too complex when you start to consider all the diversity of regional styles in such a vast territoy. Secondly, it is very easy to find a style of Chinese food that rivals McDonald's. For this type of food any "international style" produced wine will do, just like a beer would, when comum sense is applied, how can you enjoy a delicate dish with a Shiraz from Australia or a spicy black-bean sauce beef with a dry and acidic white whine? My experiences with well elaboreted authentic Chinese food has been with: Riesling, Gewurztraminer, Scheurebe, Pinot Gris and Albarino for whites, and for reds, Southern Rhone, Rosso de Montefalco (from Umbria), a fine Rioja, and grenache/sirah based wines from the Southwest of France. One must consider the level of spiciness of the dish, nothing like sugar to balance spices, and nothing like German wines to create the magic of fruit/mineral extractions with a refreshing acidity with complex aromas to complement aromatic and rich Chinese food.
