Wine and Beer Guide

Whether you are raising your glass for a toast, or pouring it into a stock pot, wine and beer are equally great for cooking and enjoying.

Pairing Wine with Chinese Dishes

With all of the sweet and spicy complexity of Chinese food, it’s hard to know what wine is best for pairing. The expert weighs in for these 4 common dishes.|By: Jeffery Lindenmuth

Moo Shu Pork
Photo: Randy Mayor

Moo Shu Pork

Strong flavors of cabbage, mushrooms, and hoisin sauce can conflict with dry reds; the potent fruit punch of a slightly chilled, low-tannin Beaujolais muscles into the mix well.

Georges DuBoeuf Beaujolais Villages Nouveau 2009 (France, $9) Juicy, grapey, berry, and cherry (pictured)

Pierre-Marie Chermette Domaine du Vissoux Beaujolais 2007 (France, $19) Refreshing with tangy red fruit

SPLURGE: Guy Breton V.V. Morgon 2007 (France, $23) Medium-bodied with tart cherry and smoky plum

View Recipe: Moo Shu Pork With Mandarin Pancakes


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