Pairing wine with Chinese food

[Roy Hersh]

http://inclassicstyle.com/food-drink/pa ... -approach/

[Paul Fountain]

So often, when food is referred to as "Chinese" what we are really talking about is Cantonese cuisine and so it appears here. It's a habit that the western world will get out of eventually when we understand some of the different regions and they become a bit more popular.
This was brought home to me when I went to an Uighur restaurant a couple of weeks ago. There was a lot of lamb on the menu and the dishes were more hearty and less sweet than say, Cantonese. A medium bodied red would have done nicely.

[Brian C.]

I don't think we even have an Uighur restaurant in Chicago. There is representation of other cuisines along the Silk Route, though. I used to live near a Kyrgyz place, but I never made it there before I moved away. We also have a few Afghan places. Niepoort Twisted went very well with a recent Afghan meal. Gotta love BYOB.

Truth be told, Chicago is not a mecca for Chinese food, regardless of subgenre. Nearly every other kind of Asian cuisine is topnotch here, but not Chinese food for some reason.

I wonder how well a young VP would go with dishes that feature plum sauce.

[Eric Menchen]

So often, when food is referred to as "Chinese" what we are really talking about is Cantonese cuisine and so it appears here.

It doesn't just appear that their Chinese food was in fact Cantonese. They came out and said that. "We chose sixteen sauces and garnishes to represent Chinese (particularly Cantonese) cuisine ..."