http://www.visitvineyards.com/food/f...ne-edward-ragg

"The perfect wine match for Chinese food"

"Mike Tommasi" > wrote in message
...
> On 30/09/2010 9:54, aesthete8 wrote:
>> http://www.visitvineyards.com/food/f...ne-edward-ragg
>>
>> "The perfect wine match for Chinese food"
>
> Sauvignon: cat pee :-)
>
Well, if we are to believe the mejia, the use of other animal meats in rural
restos in China might make that the perfect match!

On Sep 30, 2:54*am, aesthete8 > wrote:
> http://www.visitvineyards.com/food/f.../wine-food-tra...
>
> "The perfect wine match for Chinese food"

Chinese food comes in a huge number of regional styles ranging from
rather mild and bland to loaded with very hot peppers. Some of the
very hot food would overwhelm most grape wine and even many beers. A
strong bodied, dark stout might stand up to many hot dishes. You might
select something cheap with low alcohol which you can guzzle rather
than sip to put out the fire or ask the cook not to make your dish
extremely hot.

For the extremely hot food, you might try an Asian reptile wine, often
containing a cobra, herbs, many very hot peppers, and rice wine, often
fortified. Such "snake" wines are made in China, Vietnam, Thailand,
Cambodia and other countries in that part of the world. There are many
variations, and instead of a small cobra, some versions use lizards,
toads, sea horses, huge spiders, etc. Some of these wines ship
directly from Asia, and lizard wine from Vietnam has been sold on eBay
in the US. Quite a few insects are eaten in Thailand, and at least one
company there will ship them to the US. They usually are fried,
dehydrated, and will keep several months. These might be good side
dishes for hot Chinese or other very hot food. You can buy silk worms,
crickets, large ants, huge beetles, and even buffalo dung beetles. :-)

I don't normally think of a wine to go with Chinese
food, but rather, a bottle (or two) of Tsingtao beer.

But, hey, that's just my taste.

Dick - thinking about ordering Chinese take out tonight,
and I have some Tsingtao in the fridge.
:-)

On Fri, 01 Oct 2010 11:11:42 -0700, cwdjrxyz wrote:

> On Sep 30, 2:54Â*am, aesthete8 > wrote:
>> http://www.visitvineyards.com/food/f...ets/wine-food-
tra...
>>
>> "The perfect wine match for Chinese food"
>
> Chinese food comes in a huge number of regional styles ranging from
> rather mild and bland to loaded with very hot peppers. Some of the very
> hot food would overwhelm most grape wine and even many beers. A strong
> bodied, dark stout might stand up to many hot dishes. You might select
> something cheap with low alcohol which you can guzzle rather than sip to
> put out the fire or ask the cook not to make your dish extremely hot.
>
> For the extremely hot food, you might try an Asian reptile wine, often
> containing a cobra, herbs, many very hot peppers, and rice wine, often
> fortified. Such "snake" wines are made in China, Vietnam, Thailand,
> Cambodia and other countries in that part of the world. There are many
> variations, and instead of a small cobra, some versions use lizards,
> toads, sea horses, huge spiders, etc. Some of these wines ship directly
> from Asia, and lizard wine from Vietnam has been sold on eBay in the US.
> Quite a few insects are eaten in Thailand, and at least one company
> there will ship them to the US. They usually are fried, dehydrated, and
> will keep several months. These might be good side dishes for hot
> Chinese or other very hot food. You can buy silk worms, crickets, large
> ants, huge beetles, and even buffalo dung beetles. :-)

Let us not forget the restaurants in Hong Kong that serve a beverage
comprised of a live snake brought to table, belly slit open in front of
customer and the warm green bile squeezed into a glass. It is supposed to
have a very pronounced physical benefit - for men only. ;-)
Please don't ask me to elaborate; Ladies read this group as well.

Godzilla