Pairing wine with Chinese food can be quite challenging. Here’s a few tips to make the task easier.

Difficulty: Average

Time Required: 5 minutes

Here’s How:
For spicy dishes, particularly Szechuan cuisine, try a Gewürztraminer (white).
For rich dishes, such as Shanghai red-cooked chicken, serve a red Bordeaux.
For heavier northern dishes, such as Peking duck, try a burgundy such as Pinot Noir, or a Merlot.
Try serving a Riesling, particularly Johannesburg Riesling, with Cantonese dishes.
You can also try serving a Chenin Blanc with delicately seasoned Canton dishes.
If you plan to enjoy one bottle of wine with several different regional dishes, don’t get too adventurous. Try a white, fruity wine such as a Chardonnay.

Tips:
In general, white wines work better with Asian dishes.
When in doubt, ask your waiter for assistance.