Chopsticks leave me fumbling, but that doesn't stop me devouring Chinese food at least once a week. Unfortunately cooking my own stir fries has become a bit of problem since moving house: lack of mains gas means all my cooking must be done on an electric hob and my round bottomed wok just doesn't work well on that.
So when I fancy sweet and sour pork balls and black bean chicken I place an order at the local take-away, then pop next door to the off-licence and pick up a suitable bottle of wine.
This is usually a bottle of German white – the naturally sweet-sour flavours of Riesling, Müller-Thurgau or Gewürztraminer work best with Chinese food. Open one of these wines and your nose is assaulted with honey, elderflower and pineapple. Overpowering for many, such a complex mix can easily swamp the delicate scents of vegetarian Chinese dishes. For these choose a wine that is still slightly sweet but less complex – rosé wine makes a surprisingly good match.
Spring rolls with bean sprouts or noodles in sesame sauce all compliment the strawberry flavours of a classic Anjou rosé, while the raspberry aromas commonly found in Merlot rosés enhances both dim sum and mushroom dishes.
