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What wine is best w Chinese food?

Chinese

awbrig

By awbrig
October 2, 2002 in Wine

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Wilfrid

Wilfrid

Posted October 3, 2002

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Posted October 3, 2002

Why has no-one mentioned a good rose? A Tavel, or one of the less oaky Spanish ones, for example. Acidity, but a touch of sweetness too.

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Fat Guy

Fat Guy

Posted October 3, 2002

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Posted October 3, 2002

Why has no-one mentioned a good rose?

Because we're dumb.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Ron Johnson

Ron Johnson

Posted October 3, 2002

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Posted October 3, 2002

Why has no-one mentioned a good rose? A Tavel, or one of the less oaky Spanish ones, for example. Acidity, but a touch of sweetness too.

Good call Wilfrid. I had a Bandol Rose with a Vietnamese meal this summer, it was a lovely match.

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hollywood

hollywood

Posted October 3, 2002

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Posted October 3, 2002

In Los Angeles, the place to go for Chinese food and wine pairings is Yujean Kang in Pasadena. Aside from having his own spin on the food (some of his dumplings--yum), he has an extensive cellar.

I'm hollywood and I approve this message.

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