Char Siu is Cantonese Style BBQ PORK.
Char Siu Pork can be both Spicy, Sweet, and Sour.
Char Siu is made of tender chunks of pork (Scotch Fillet) marinated in brown sugar, honey, soy and hoisin sauce, five spices and red colouring.
The sweet and savory marinade makes the wine taste more bitter, dry and acidic and less sweet and fruity.
The best choice is a jammy red wine with ripe fruit (concentration) and some smokiness.
Grenache and its blends have intense fruitiness and some residual sweetness to match the caramelized BBQ taste.
Châteauneuf-du-Pape is the more expansive version of the Côtes du Rhône South wines, but it's worth it, with its dark fruit, round tannins and spicy aromas.
1. Spicy or Sweet and Sour dishes pair best with wines with some residual sugar.
Riesling Spätlese is often the preferred choice, because it has both sugar to handle spices, and acidity to handle the other flavors.
An Off-Dry Rosé, or an Off-Dry Sparkling will also do the job.
What about an Off-Dry Sparkling Rosé!!!
2. Umami-Rich and Savory dishes pair well with light, fruity, and earty red wines.
Beaujolais or Beaujolais Nouveau are good choices.
If you go for a Pinot Noir it should be unoaked (French, Italian, or German).
Don't forget that many Italian red wines go very well with savory food. A chilled, lightly sparling Lambrusco is an interesting try.
Asian dishes also pair very well with fruity Rosés.
3. Vegetable dishes can crash with red wine. They pair best with green and herbal whites.
Sauvignon Blanc is known to match Asian food, especially those from New Zealand. But there are many other intresting white wines in the same category.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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