Pairing wines with Chinese food: It can be done These wines pair well with Chinese food Chinese New Year begins Thursday. Maybe you're planning to celebrate with something simple like, say, a bowl of fried rice. Whether you make it at home or order takeout, there is the question of what to drink as you welcome in the Year of the Sheep. Beer or soda might be what many people would reach for with this favorite Cantonese-American dish. But wine lovers can consider themselves lucky. After some investigative reporting — making fried rice and opening lots of bottles to try — some unexpected wines, both red and white, were found to be especially good matches. All of these fried-rice-friendly wines keep their balance on the table, so no single element, whether tannin, acidity, oak or fruit, predominates. All of the wines also have an appealing richness that complements the oil-coated rice. One example of what did not work was oak-aged California Cabernet. It was good on its own but harsh and out of whack with the food.

Another no-go was crisp Sauvignon Blanc, which seemed thin and tart once the chopsticks hit the rice. Here are the recommended wines. best red wine for gift givingAll of them are delicious bargains — with or without Chinese takeout:best wine trips france Strangeland Pinot Gris, Eola-Amity Hills, Willamette Valley, 2011.About $16 a bottle. best italian wine list nycPinot Gris and Pinot Grigio are the same grape, but the style of Pinot Gris, whether from Alsace or Oregon, is typically weightier and richer than that of Pinot Grigio. best wine coolers drinksWhat's in this bottle is a lovely example of Pinot Gris, with fresh flavors and enough heft to hold its own on the table. best tasting cheap sweet wine

There is a delicate acidity that kicks in at the end. The King Estate Pinot Gris, 2013.About $16 a bottle. Also from Oregon, this is another good choice.best french wine 2013 Paul Mas Marsanne, Single Vineyard Collection, 2012.About $14 a bottle. From southern France comes this mellow, golden-hued wine that has hints of honey and vanilla in the aroma. It's pretty fabulous — worth every penny and worth seeking out. If you're not familiar with Marsanne, it's a white grape — often blended with Roussanne — known for producing rich, nutty-tasting wines. Tres Picos Borsao Garnacha, 2011.About $15 a bottle. Tasters couldn't get enough of this full-bodied Spanish red. It's loaded with berry flavor and has a modest amount of oak, along with some herbal notes, which add to the lovely overall effect. Enjoy it with fried rice, but it's also excellent with Chinese barbecued ribs. Resonata Nero D'Avola, 2013.About $12 a bottle.

If you've been meaning to try Nero D'Avola from Sicily, here a good one to start with. This is a medium-bodied red, with surprising-at-this-price elegance. You'll taste blueberry, tobacco and spice beautifully knit together and finished with easygoing tannins. If you can't find it, go with another Nero D'Avola, as they are often easy-drinking and affordably priced. Anne Schamberg is a freelance writer who lives in Waukesha. The recipe used in our research was adapted from Jaden Hair's "Steamy Kitchen's Healthy Asian Favorites: 100 Recipes that are Fast, Fresh and Simple Enough for Tonight's Supper" (Ten Speed Press, 2013, $24). It calls for brown rice, but traditional white can be substituted.The recipe is meatless, relying on shelled edamame beans for added protein. Author Jaden Hair notes that to make it vegetarian, swap the oyster sauce for mushroom-flavored soy sauce, available at Asian markets. And because fried rice is so adaptable, feel free to add cooked shrimp, pork or chicken.

Tested by Anne Schamberg 2 tablespoons vegetable oil (divided)2 egg whites or substitute 2 whole eggs, if you prefer2 green onions, minced1 bell pepper, diced2 cloves garlic, finely minced2 teaspoons grated fresh ginger1 cup cooked, shelled edamame3 cups leftover cooked brown rice, grains separated with wet hands1 tablespoon low-sodium soy sauce2 tablespoons oyster sauce Heat a wok or large saute pan over high heat. Swirl in 1 tablespoon of the oil. Add eggs and quickly scramble. Remove eggs and set aside.Swirl in remaining 1 tablespoon oil and reduce heat to medium-high. Add green onions and bell pepper. Add garlic, ginger and edamame. Increase heat to high and add egg and rice. With a spatula, toss well and spread rice over surface of pan. Cook, undisturbed, 2 minutes, allowing rice to brown slightly. Toss rice well, spread over surface of pan again and cook, undisturbed, 2 minutes longer.Add soy sauce and oyster sauce and toss well. Let cook 2 minutes longer. Taste and add additional soy or oyster sauce if needed.

You may also like... Explore the variety of Chardonnay Gift ideas for the wine lover on your list Slovenian wines commanding attention in Milwaukee area Botham Driftless wine gives back As U.S. vintners prepare to hit Cuba, enthusiasm for wine grows Pairing sushi and sake can be simple — or highly selective Wine tasting notes: Colby Red Chocolate paired with wine a dynamic duo Former gas station still worth a pit stop—for wine Wooden flask quickly adds oak flavor Downtown Waukesha gains second wine bar Small-town restaurants awarded for wine lists Makgeolli, a Korean rice wine, is an unfiltered joy A wine power couple Petite Pearl the red crown jewel of winemaking grapes White Zinfandel's accidental origins Wisconsin native calls Oregon winery home Wollersheim named best small winery Waukesha wine bar Crush has a big-city feel UW enologist working to improve state's wines, cidersThere are several types of cooking wines including Marsala, Sherry, Sauternes and Rice Wine.

This guide is designed to quickly identify the types of cooking wines and in what dishes they’re used. Just so you know, the major difference between wines sold as cooking wines vs. regular drinking wines is quality. If anything, cooking with a regular drinking wine will give you a better tasting dish because the quality is much higher. There are 6 main styles of cooking wine. Dry white and red wines fall into the category of regular drinking wines. The best wine to use in your dish will often be one that will pair well with your meal. Dry red wines are best used for sauces such as Wine Reduction Sauce, Bourguignonne Sauce and Beurre Rouge. Dry white wines are used for everything from cream sauces, soups and to deglaze your pan. See the complete guide on dry white wine for cooking. Each oxidized wine has a uniquely different taste that will change the flavor profile of the dish. For example, a Rainwater Madeira really can’t be a substitute in a recipe that calls for Marsala.

Most of these wines are higher ABV, which means they add a richer taste to a dish than a dry wine. They typically last for a couple of months open, especially when you store them in your refrigerator. Try them all if you can and pick your favorite to use on a regular basis. This style of wine is almost always aged for a minimum of 10 years and the better, more viscous examples can be aged for nearly 40 years before opening. These wines can be reduced a little to create a rich caramel-like sauce or, in some cases, can just be poured over your dessert. These wines can last about a month or so open in your fridge. Red Ports include Ruby Port, Late-Bottled Vintage Port and Vintage Port. Ruby Port is a great everyday solution for cooking because it’s the most affordable. Keep a bottle around! Ruby Port will keep for a month or two and it’s awesome as a sauce on top of brownies, cakes and even on steak. These delicately flavored, high acidity sweet white wines can be used both for desserts and delicately flavored sweet and savory fish dishes.