Chianti is an extremely eclectic wine, and among the most suitable food pairings we find with no doubts red meat dishes, cheeses and cured meats (also seasoned). Its marked versatility makes it particularly suitable for accompanying even dishes more delicate, such as those ones based on white meat, rice, pasta, fish and vegetables.
Chianti is therefore also excellent for combining the menus of ethnic and international cuisines and in particular of the Chinese one.
Among others, twenty typical Chinese are listed below, divided into categories and with related tasting and pairing notes, with which Chianti is a truly perfect pairing.
Roast duck (traditional Beijing recipe)
Tasting and pairing notes: the acidity, the body and the tannins of this important wine combine very well with the richness and sumptuousness, and also the fat, of the duck. The explosion on the palate of fruity hints of wine gives a balanced and perfect taste.
Braised pork belly with vegetables
Tasting and pairing notes: the structure and the tannic component that characterize the Chianti wine make it particularly suitable to be paired with pork cooked with this particular recipe, that makes it succulent and full-bodied.
Braised oxtail with mushrooms
Tasting and pairing notes: the combination with a dish so rich and substantial requires a full-bodied wine, with an intense and pungent taste. This wine, properly aged, has the structure and optimal characteristics to perfectly balance this dish, with its spices and hints of herbs that delight the taste buds, ready to covet another bite.
Pork meatball with sweet and sour sauce and Chinese cabbage
Tasting and pairing notes: this pairing is particularly appropriate thanks to the fruity notes of Chianti, but also for its balsamic and spicy scents that well accompany the sweet and sour sauce. The tannins, thick but soft, are perfect to support the taste of meat and to clean the palate with every taste.
Fried Pork In Sweet And Sour Sauce
Tasting and pairing notes: aging and refining in oak barrels make this wine strong and intense both on the nose and on the palate, with its evident toasted and balsamic notes. The dish to which it is paired requires, for the extremes of taste on which it is based, a full-bodied and persistent wine like the Chianti.
Chicken With Black Truffle
Tasting and pairing notes: full-bodied and round, perfectly balanced and with velvety tannins, Chianti has the power to exalt the aroma of black truffle. At the same time, being a soft and easy-to-drink wine makes it ideal for combining chicken meat as well.
Braised beef shank with spices
Tasting and pairing notes: the fruity notes and acidity of this wine have the peculiarity of contrasting and effectively combining spices and aromas, present in this dish to a prevalent extent. The soft tannins make their final contribution to reach the goal.
Roasted lamb chops
Tasting and pairing notes: the strong and persistent taste of the lamb does not intimidate this wine. The intense bouquet and softness of Chianti, but with firm tannins, make this wonderful combination a very beautiful experience of the senses.
Braised pork with tofu skin
Tasting and pairing notes: the good tannins and the persistent finish of this wine very well balance the succulence of this dish. The harmony between the freshness and the minerality of the wine ensures a pleasant combination with the taste of braised pork.
Roasted lamb rib with black garlic
Tasting and pairing notes: the richness of this dish requires a wine with an equally rich taste. The body and softness of Chianti, together with its intense and spicy taste, make this combination particularly well chosen.
RICE AND PASTA
Tasting and pairing notes: a complex recipe, well known also in Italy and in the West. Native of Guangdong province, it is a particularly complex dish full of suggestions for the palate. This wine, thanks to its good acidity and persistence combined with the presence of its tannins, manages at the same time to clean up the mouth without damping the flavors of the dish, but enhancing them.
Spinach noodles (typical Sichuan recipe)
Tasting and pairing notes: the soft tannins of Chianti go perfectly with the succulent seasoning – meat, soy, chicken, vegetables and ginger – of these particular noodles. A persistence on the palate that allows to appreciate the fruity scents and the intensity of the spices to very well balance the bitter aftertaste of the dish.
Steamed ravioli with braised duck
Tasting and pairing notes: this wine with its soft, full-bodied and tannic characteristics fits perfectly with this classic Chinese recipe. Silky but intense and with a good freshness to balance the thick dough and the palatal sensations left by steaming, and also rightly tannic to support the taste of the filling, fat and succulent.
Noodles with oil and shallots
Tasting and pairing notes: Chianti, a rich but soft wine, certainly represents the right combination for this dish. Good intensity in both wine and food: here the tannins of the wine pleasantly combine succulence and oiliness of this dish.
Gnocchi with pork and prawns
Tasting and pairing notes: the rich filling of gnocchi needs the fresh and spicy taste of this wine, also characterized by good tannins and flavor to balance the sweet tendency of this dish.
FISH AND VEGETABLES
Chilli fish head
Tasting and pairing notes: aged Chianti is characterized by ripe and soft tannins, exuberant fruity notes and medium acidity. In other words, it has all the attributes to combine a spicy dish like the chilli fish head and, at the same time, to contribute to its refined harmony.
Seafood Mao Xue Wang
Tasting and pairing notes: this simple but intense dish must be tasted with a wine of character and persistence. This wine, elegant and well balanced, has enough soft tannins and ample aromas to accompany very well the succulence and spiciness of this dish.
Sesame pancakes (traditional Beijing recipe)
Tasting and pairing notes: Chianti, with its fruity and balsamic notes, is the ideal combination for these tasty pancakes. The intense taste of sesame is also perfectly balanced by the persistent aftertaste of the wine.
Tasting and pairing notes: a fat and succulent dish like this needs this fresh, rich and full-bodied wine to clean the mouth and at the same time give a balanced taste to both.
CHESEES AND CURED MEATS
Ru Shan cheese with Nuodeng ham (typical Yunnan recipe)
Tasting and pairing notes: this typical Yunnan dish has a fairly strong taste and is rather salty, which requires a fresh but intense red wine with a body such as Chianti, to better balance the strong taste of the cheese and the flavor of the prosciutto.
Written By: Diego Vita Sommelier
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