My mission in life - wine matching with Asian cuisineI just don't think "wine" when I think of Chinese food, especially champagne and Riesling. But, if you say so. I may have to try it.
Always a problem getting pics of the good before the chopsticks descend like vulture beaksCan't see any food... is "Chinese meal" a code name for 4 bottles of booze?
And, why the hell won't you invite me over for dinner?
Riesling is an incredibly versatile wine and pairs exceptionally well with Asian dishes including spicy ones.I just don't think "wine" when I think of Chinese food, especially champagne and Riesling. But, if you say so. I may have to try it.
Light mouthfeel, sweet, fruity, yet goes right to your head... it is the Mountain Dew of wines.Riesling is an incredibly versatile wine and pairs exceptionally well with Asian dishes including spicy ones.
A Chinese meal with 4 friends
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Nice food
Great company
A succulent Chinese meal?
LOL! You beat me to it.
Sake is technically beer.Did you mean wine friendly instead of food friendly?
Wouldn't you pair a Saki with Japanese food?
Actually... beer is when you cook the sugars and starches out of a grain and then that is fermented. Saki is a wine, because the sugars are fermented in the grains.Sake is technically beer.
I had sake last week at a knockout Japanese lunch last week.Wouldn't you pair a Saki with Japanese food?
And, why the hell won't you invite me over for dinner?
Please let me know whenever you gentlemen are planning a trip to Sydney.There's a waiting list with priority to his fellow countrymen
Thank you for schooling the guy who owns a winery on how wine is made, ha ha.In sake starches are converted to glucose in the rice (a grain) by enzymes called koji, this process is saccharification, then converted to alcohol by yeast. This is multi-stage parallel fermentation meaning the saccharification and fermentation happen in the same tank at the same time.
In beer starches are converted to glucose in the malt (a grain) by boiling, this process is saccharification, then converted to alcohol by yeast. This is multi-stage fermentation because the saccharification and fermentation happen in different stages in different tanks.
In wine the glucose doesn't need to be converted from anything because it exists naturally in grapes (a fruit). The yeast just ferments what's already there. This is single fermentation.
So while not exactly a beer.... it's a whole lot closer to being beer than wine.