Wine suggestions for a six-course Chinese dinner?

[Alex]

In a few weeks, Ms. Alex and I will attend a six-course prix fixe "East Meets West" dinner at Friendship in Chicago. It's BYO, and we certainly could use some wine suggstions. At this point I don't know if it'll be just the two of us or if other eG'ers will be joining. Let's say two bottles for now, and I'm less concerned about a wine for the dessert course. Thanks in advance for your thoughts. Here's the menu:

I.

Panko Crusted Crab Cake on Watercress with Szechwan Chili Aioli

II.

Seafood Cream of Corn Soup with Lobster Broth

III.

Peking Duck Wrap and Duck Confit in Taro Root Basket with Mandarin Orange Grand Marnier Sauce

IV.

Pan Seared Chilean Sea Bass on Seaweed Salad with Gingered Sweet Soy and Chili Oil

V.

Wok Roasted Mushroom Caps on Chicken Flavored Sticky Rice

VI.

Ginger-Scented Tofu Cheese Cake and Sweet Purple Yam Ice Cream with Raspberry Coulis

[weinoo]

I like dry Rieslings and Gewurztraminers with the foods you're describing.

[tcizma]

Definitely Riesling ( Germanic or Austrian), but also Gruner Veltliner and Scheurabe ( a dry one such as Hans Wirsching, from the Franconia region ). Sparkling is always appropriate as well, with flavors like these.

TC

cheftedcizma.com

foodandwinetours.com

[Boris_A]

If you can find, try a white Arbois or "Côte-de Jura" (but not necessarily Vin Jaune, too concentrated and pretty expensive).

It's a rather sour, with a lot oxydisation vinifyied white wine to be served at room temperature (!). It displays a non-fruit sensorical characteristic and is a great match with rather spicey food, what I consider always to be a difficult pairing with most wines.

Just to quote some authiorities:

Robert Parker

Parker describes the "historic yet little-known Arbois appellation, a viticultural region with a climate similar to Cote de Beaune and heavy clay/stone soils reminiscent of Chassagne-Montrachet" and describes Vin Jaune as an intriguing rarity - rich, medium dry, with an exceptional perfume and made in a honeyed, nutty, slightly oxidised style..

Hugh Johnson

"Connoisseurs of the French countryside each have their own favourite corner. I have a shortlist ready and Jura is on it". "Savagnin is a late ripener and a small cropper, but its wine is powerful in alcohol & flavour". Vin Juane is an impressive aperitif, intense in flavour, obvioulsly slightly oxidised but long & fine and altogether worthwhile".

Raymond Blanc

The Jura is an important winemeaking region in France - Lesser known, maybe, but as prestigious as any Burgundy, its red wine is made from a number of grapes, such as Pinot Noir, but mostly from the more typical Franc-Comptois grapes , the Poulsard and the Trousseau. The white wines are made from Chardonnay and the unique Savagnin grape. The vinification process is also unique. It uses oxidisation to encourage its maturation. It is this that lends its characteristic bouquet of walnuts and almonds. Its colour - deep gold, will completely enthuse you.

Maybe it's worth an extendend search.

[LOS]

In a few weeks, Ms. Alex and I will attend a six-course prix fixe "East Meets West" dinner at Friendship in Chicago. It's BYO, and we certainly could use some wine suggstions. At this point I don't know if it'll be just the two of us or if other eG'ers will be joining. Let's say two bottles for now, and I'm less concerned about a wine for the dessert course. Thanks in advance for your thoughts. Here's the menu:

I.

Panko Crusted Crab Cake on Watercress with Szechwan Chili Aioli

II.

Seafood Cream of Corn Soup with Lobster Broth

III.

Peking Duck Wrap and Duck Confit in Taro Root Basket with Mandarin Orange Grand Marnier Sauce

IV.

Pan Seared Chilean Sea Bass on Seaweed Salad with Gingered Sweet Soy and Chili Oil

V.

Wok Roasted Mushroom Caps on Chicken Flavored Sticky Rice

VI.

Ginger-Scented Tofu Cheese Cake and Sweet Purple Yam Ice Cream with Raspberry Coulis

I'm with tcizma. Specifically:

For the first 3 courses, I would do a sparkling Vouvray or a Cremant de Alsace.

For the last 2 courses, a Gruner Veltliner or Austrian Riesling or dryish Vouvray.

Or:

Courses I, III, and IV with an off-dry Scheurebe or a Moscato d'Asti. The citrus flavors in these wines will match well with the food.

Courses II and V with a rich Vouvray or Alsation gewurtz or pinot gris, of the dryish variety. Something like one of the Huet 'sec' Vouvrays or one of the drier Zind-Humbrecht bottlings. I'm assuming there will be a bit of Asian spice in these dishes, though none is mentioned.