When it comes to pairing, our minds often default to the classic combinations like wine and cheese or brandy and cigars. But that's just the tip of the iceberg. Pairings can take on a myriad of forms and, when executed flawlessly, enhance both the dish and the drink.

Unlock the World of Chinese Food and Wine Pairings

Pairing with Crab Noodle and Riesling

At Nin Hao, a contemporary Chinese restaurant in NYC, one of the sommelier Zwann Grays' favorite pairings is crab noodle with Riesling. "I'm constantly intrigued by the various versions of Riesling that can work with this dish," she shares. The combination is truly remarkable. The crab noodle's rich flavors are beautifully complemented by the Riesling's acidity and fruitiness. It's a pairing that surprises and delights with every bite. On the palate, it's a harmonious marriage of flavors, like a well-choreographed dance.Another aspect to note is how the Riesling's light body and refreshing quality cut through the richness of the crab noodle, creating a perfect balance. Whether it's a Troken style or a Kabinett, Riesling has the ability to shine in this pairing.

Pairing with Seafood Rice and Statera Chardonnay

Seafood rice paired with Statera Chardonnay is a pairing that took Zwann Grays by surprise. "It may seem straightforward on paper, but in reality, it's a match made in heaven," she says. The smoothness of the Statera Chardonnay pairs seamlessly with the delicate flavors of the seafood rice. The wine's buttery notes and citrus undertones enhance the overall dining experience.This pairing showcases the versatility of wine and how it can elevate even the simplest of dishes. The combination is not only delicious but also easy to enjoy, making it a crowd-pleaser at any table.

Pairing with Fujianese Steamed Whole Fish Fillet

For a full-scale dinner party, Fujianese steamed whole fish fillet paired with Albarino or Grenache Blanc is a must-try. "Cooking a whole fish for friends is not only a visual delight but also a fun culinary experience," Grays explains. The Spanish whites, with their mineral-driven flavors and fruity notes, perfectly complement the delicate taste of the fish.The combination offers a stylish and sophisticated pairing that highlights the best of both the wine and the dish. It's a pairing that showcases the diversity of flavors and textures that can be achieved through careful pairing.

Pairing with Crab Glass Noodles and Riesling

Salty and decadent crab glass noodles deserve the company of Riesling. As Grays suggests, a Troken style Riesling comes to mind first, but a Kabinett can also work wonders. Riesling's ability to be both dry and fruity makes it the ideal choice for this pairing.The richness of the crab glass noodles is balanced by the Riesling's acidity and fruitiness. Even in its leaner expressions, Riesling has enough depth to hold its own against the bold flavors of the crab. This pairing is a true delight for the taste buds, with each bite offering a symphony of flavors.

Pairing with Sizzling Pan Cumin Lamb Chop and Chill-able Red Wine

Grays knows that there's such a thing as great chilled red wine, and it pairs beautifully with gamey lamb. "The smoky finish from grilled or pan-seared lamb pairs perfectly with the chilled light and fresh red wine," she says. The tannins in the wine provide a nice grip to the meat, while the fruit flavors add a delightful element to the overall taste.This pairing is a great example of how wine can enhance the flavors of different cuisines. It's a pairing that brings out the best in both the lamb and the wine, creating a memorable dining experience.Now you can approach a wine list at a Chinese restaurant with more confidence or pair up something at home with your favorite takeout. Explore the world of Chinese food and wine pairings and discover new flavors and combinations.Check out some of The Manual's other culinary features, such as seafood and wine or takeout and wine. And don't forget to learn more about the excellent Spanish white wine that Grays highly recommends.The post Wine and Chinese food: The combinations you need to try, according to a sommelier appeared first on The Manual.