Wines to pair with Chinese food

In this new series, wine expert Henry Je reys selects the ideal partners for a range of cuisines and hero ingredients

Wine expert Henry Je reys, along with the BBC Good Food team, selects all of the wines on o er to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldo booze. wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His book, The Home Bar (£25, Jacqui Small), is out now.

Henry says: “It isn’t always easy pairing Chinese food with wine, but as long as you’re aware of the sweet, sour or spicy lavours in your dish, you should be able to ind a wine that won’t be overwhelmed. See our examples below.”

Pair: Braised beef one-pot with Black Duck Durif

This is a rich dish with a sweet edge, so it needs a wine with plenty of fruit. Reds don’t come any bolder or plummier than the Black Duck Durif from Australia (see opposite). The ’irst sni is like opening a jar of damson jam, and it goes brilliantly with this sticky beef stew. See the recipe at bbcgoodfood.com/braised-beef-onepot.

Pair: Char siu BBQ pork with Boscwood SA Petit Verdot Shiraz

Char siu pork is full of fat, spice and sweetness, so it needs a robust wine. The Boscwood, a blend of Shiraz and Petit Verdot, is rich, with a freshness to complement the richness of the pork, and a delightful smokiness. Try our recipe at bbcgoodfood.com/char-siu-bbq-pork.

Pair: Noodles with crispy chilli oil & eggs with Karp Riesling

Heat alert here! Not only do you have the ’iery chilli oil, but also spicy Sichuan peppers. This Karp Riesling from Germany is just the thing, with a tiny bit of sweetness that will take the edge o the heat and refresh your mouth for another bite. Find out how to cook it at bbcgoodfood.com/ noodles-with-crispy-chilli-oil-eggs.