Food Thursday-Wine & Cantonese Foods
22.11.20 0 Comments
Sweet and Sour Pork
Probably one of the most favoured Cantonese dish enjoyed by both Cantonese and those foreign to the culture, here succulent pork pieces in a crispy batter are tossed with pineapple, bell peppers in a light and well-balanced sauce of equally sweet and sharpness. For this, we recommend the Bella Ridge Estate Tempranillo 2010 (Western Australia, AUSTRALIA) which presents a lively nose with aromas of red and black cherries, chocolate and an abundance of spices, particularly vanilla and cloves. A dance party on your palate alternating between skips of sweet and sour, the wine is medium-bodied with silky tannins and a long smooth finish.
Classic Steamed Fish
Steamed with slivers of ginger and green onion or cilantro with fine soy sauce finished off with hot oil, this is perhaps one of the greatest examples showcasing the simple beauty and elegance of the Cantonese way of cooking. Preserving the tenderness and sweetness of a sea fish yet gently enhancing and flavouring it with aromatics and umami savouriness, what springs to mind is our Domaine Arnoux Père et Fils ‘Sous La Murée Hautes-Côtes de Beaune 2018 (Pinot Noir) (Burgundy, FRANCE) where aromas of red and blackberries and earthy notes are decorated with a touch of spice. With a firm and well-rounded body, the fine tannins of the wine and lively acidity match beautifully with both the dish’s soy sauce and the delicate texture of the fish.
Versatile enough to appear as banqueting appetizers to occupying the spotlight as the main course taken with a bowl of rice or noodles, Siu mei (Cantonese roasted meats) like bbq pork, bbq duck, bbq goose, and crispy skin roast pork tantalize the palate with its caramelized flavours, crispy texture outside yet beautifully tender meaty insides. Cutting through the fat yet while enhancing the crispy experience is the charming Santa Sofia Valpolicella Classico DOC 2013 (Corvina, Corvione, Rondinella, Molinara) in 1.5L magnums with its notes of black cherry, blackberry and plum decorated with violet, tobacco and vanilla and lively acidity.
Beef Chow Fun Dry Style or Gon Chow Ngau Ho
Made from stir-frying beef, wide rice noodles (He Fen), scallions, ginger, bean sprouts and dark soy sauce is one of the most prime examples of Cantonese cooking harnessing the power of wok. Especially when taken with a dash of chilli sauce, this classic dish pairs miraculously with the Tenuta Le Farnete Carmignano Riserva DOCG 2013 (80% Sangivoese//20% Cabernet Sauvignon) (Toscana, ITALY). This wine exhibits a powerful bouquet with concentrated aromas of plum, black cherry and blackberry followed by aromas of bell pepper, violet, licorice, chocolate, freshly ground black pepper, wood spice, notes of graphite, tobacco, vanilla and hints of eucalyptus. On the palate, the wine is full-bodied with intense flavours and meaty tannins, and a long integrated finish harmonizing fruit and minerality.