Monday, September 13, 2010
The English Patient, Chinese Food, and German Wine
Loved this article in the NYT today. I sat down with some wine reps a few months ago to have some Austrian wine and it paired really well with our food at XY. And like this article talks about, Riesling works too. Especially with spicy foods and things like the General Tso's Head on Shrimp. I think white wines like pinot grigio work well with Chinese Seafood and chicken dishes as well.
I'm not a big wine drinker. You know the kid stays pounding four loko and hennessy, but when building our wine list, I definitely liked Austrian wine the best cause of the sugar content. We don't have it at the restaurant right now because we're working on terms with the distributor, but if you are eating Chinese at home, get a bottle. It's cheap. I like this one: