Celebrate Chinese New Year with Style

Chinese New Year is looming and so it’s always fun to celebrate with a good Chinese meal. I have already had mine, because the nice people who promote wine from the Loire Valley’s Central Vineyards area, or Centre-Loire as they call it, sent me some bottles to judge for myself how well they go with Chinese food.

Loire Map QS 2015 watermarked

Wine map of the Loire Valley – click for a larger view – non watermarked PDF versions are available by agreement.

This sub-region of the Loire Valley is very beautiful and is a cool climate area that is most famous for producing crisp white wines made from the Sauvignon Blanc grape, which is supposed to come from around here. In fact though, there are 7 appellations here – 8 if you count Pouilly-sur-Loire separately (these white wines are made from Chassellas grapes) – and only 2 of them are just for white wines: Pouilly-Fumé and Quincy both only use Sauvignon Blanc, while Menetou-Salon, Sancerre and Reuilly also use Pinot Noir to make red and rosé too. The Coteaux du Giennois also makes Sauvignon Blanc whites, but can also use Gamay in its red and rosé wines, while the more obscure Châteaumeillant only makes reds from Pinot Noir and Gamay.

Sancerre.

Sancerre.

The line up of wines was really interesting, with a Pouilly-Fumé, a red Sancerre and a Rosé Sancerre as well as a pair of whites from 2 slightly lesser known appellations; Reuilly and Coteaux du Giennois. The 3 Sauvignons showed differences too, which made for some interesting interaction with my Chinese take away.

Which brings me to the food. I ordered the meal from an excellent Noodle place I know and I stuck to really traditional dishes too – traditional British Chinese food that is, whether it’s authentic Chinese food or not, I have no idea. The starters were Peking Dumplings complete with their vinegar dip, Crispy Prawn Dumplings with sweet chilli dip and Chicken Satay in the classic spicy peanut sauce – I know that isn’t really chinese, but all Chinese restaurants seem to do it nowadays. Then there was a course of Crispy Aromatic Duck complete with pancakes, spring onions and Hoi-Sin sauce. The mains were very traditional, Chicken with Cashew Nuts, Szechuan King Prawns – in a spicy sauce – and Sweet and Sour Pork which I ordered for nostalgic reasons as well as to see how it went with the wines. There was also a spicy Singapore Noodle and some Egg Fried Rice.

My Chinese New Year meal, not the most elegant in its little cartons, but it tasted really good.

My Chinese New Year meal, not the most elegant in its little cartons, but it tasted really good.

The food was very good actually, the first Chinese food I have had in a long, long time and it reminded me how much I can like this cuisine. What’s more I was pleased with the selection as I had ordered a good cross section of flavours and styles, some of which I suspected would challenge any wine.

Here are the wines and an idea of how they worked with the food:

PF2013 Pouilly-Fumé Champalouettes
Caves de Pouilly-sur-Loire
A.C. Pouilly-Fumé
This was the most traditional style on show and reminded me of how Pouilly-Fumé used to be.
The colour was very pale, but very bright too, a silvery lime in a way that most modern wines are not – they are usually deeper.
The nose was stony and mineral with some lime, hints of orange and wafts of stone fruit too. There was also some green pepper and herbaceous notes too.
The palate was taut and very lemony, with very high acid, grapefruit and elderflower. It was overwhelmingly green and quite nicely mineral, but just a little bit dilute, but then it was a tricky vintage. All in all a nice wine, but lacking a little depth – 84/100 points

With the food: Because this was a very light style, it suited the lighter dishes very well indeed. It was perfect with the Chicken and Cashew Nuts for instance and it was also very good with the dumplings. It even coped with the acidity of the vinegar dip – acid with acid always seems to work. It came a little unstuck with the richer flavours of the sweet chilli dip, the satay sauce and the Hoi-Sin of the duck, as well as the tangy sweetness of the sweet and sour, it seemed to me that it just did not have enough weight of fruit to cope well with these dishes. It was lovely with the prawn crackers though.

Conclusion, keep this for the aperitif, with fried things, crisps, scampi, fish and chips, but best of all delicate fish dishes and the local Loire Valley cheese.

Available in the UK from Sainsbury’s at £13.00 per bottle.

Gien in the Coteaux du Giennois.

Gien in the Coteaux du Giennois.

MS_FD_F23A_00902823_NC_X_EC_02012 Domaine de Villargeau Sauvignon Blanc
Domaine de Villargeau
A.C. Coteaux du Giennois
Strangely, although this wine was older, it was more lifted and aromatic, with rich lemon and lime citrus aromas.
The palate has good weight, with some orchard fruit and even a touch of cream and then refreshing, but not tart high acidity and citrus. It came over as being lovely, cleansing and pure, but with very attractive richness and good concentration of fruit. The finish was very long and I thought this was a very good wine – 89/100 points.

With the food: Because this was a richer style with more succulence and concentration of fruit giving that sort of fruit sweetness to the wine, it went very well with everything, even the sweet chilli and Hoi-Sin – to my surprise.

Conclusion, a perfect wine to go with a wide array of dishes, just as you get in a Chinese meal.

Available in the UK from Marks & Spencer at £9.99 per bottle.

Nathalie2014 Nathalie Reuilly 
Domaine Claude Lafond
A.C. Reuilly
This is the Lafond’s top cuvée and is named for Claude Lafond’s daughter Nathalie, who is the winemaker of the operation. It’s a lovely wine too, very much at the mineral end of the spectrum though. The colour is that pale silvery lemon and the nose is very gooseberry and nettle – I think, I’m not actually sure that I’ve ever eaten any, but you get the picture. The palate is very refreshing with gooseberry, lemon, elderflower and the sensation of sucking pebbles. There is just a touch of blackcurrant leaf too. All in all a very good and elegant, mineral wine – 88/100 points.

With the food: Because this was lighter than the previous wine, it did not go with everything so well, but it was  little richer than the first wine and was just able to cope with the sweet chilli, so it was perfect with three quarters of dishes.

Conclusion, if this was my only bottle I would have selected lighter, fresher tasting dishes, but it was still good with most of the meal.

Available in the UK from Majestic Wine Warehouse at £11.99 per bottle.

Sancerre rose etienne de Loury2013 Sancerre Rosé 
Domaine Etienne de Loury
A.C. Sancerre
This wine showed me that I just do not drink enough Sancerre Rose. The colour was a delicate strawberry and rose petal hue that was very enticing, while the nose of delicate red fruits, strawberry, raspberry and cranberry, with the merest touch of red jelly sweets and rose petal jam. The palate was overwhelmingly red cherry and delicate strawberry, with very good, refreshing acidity keeping it all in check. A lovely wine that feels both casual and sophisticated – 88/100 points.

With the food: That little touch of sweetness of fruit was enough to make this a perfect partner with all the dishes, even the sweet and sour and the Hoi-Sin sauce with the duck, while its refreshing acidity made it a good foil to the fried stuff too.

Conclusion, a good all rounder, enjoy it with everything or just on its own as an aperitif.

Available in the UK from Oddbins at £17.00 per bottle.

Sancerre rouge2013 Sancerre Rouge au Bois de l’Épine 
Maison Foucher Lebrun
A.C. Sancerre
A light and delicate red wine that is very attractive indeed. The nose is of soft red fruit with a touch of fresh earth and minerality too. The palate is smooth and quite light, with very soft tannins, but really nice plump, soft, ripe cherry and raspberry fruit.  There is just a touch of chalky tannin on the finish, which makes it more structured and elegant than if it was just all about fruit, as does the fresh acidity – 88/100 points.

With the food: The sweetness of the fruit made it work very well with the duck and the richer dishes, but the intensity of the wine, light though it was, was not so perfect with the lighter dishes. Chilling it made it much more versatile though.

Conclusion, best with the richer dishes, but a good all rounder once chilled.

Available in the UK from Marks & Spencers at £15.00 per bottle.

So in conclusion here, the combination of Chinese food and the wines of the Loire’s Central Vineyards seems to work very well and give enjoyable combinations.

What’s more, if you are still hungry after all that Chinese food, you could try some cheese from the Loire with the wines too. There are 6 appellation controlée cheeses in the Loire and they are all made from goats milk; Valençay, Crottin de Chevignol, Chabichou du Poutou, Pouligny St. Pierre, Selles-sur-Cher and Sainte-Maure de Touraine. Legend has it that when the invading Arabs were defeated at the Battle of Tours in 732 they left their goats behind. Whether that is true or not the cheeses are perfect with the local wines and guess what year it is is after 19 February? Yup, you’ve guessed it, The Year of the Goat, so you see, so it all ties in quite nicely and shows just how versatile food and wine pairings can be.

3 thoughts on “Celebrate Chinese New Year with Style

  1. Great post.
    Just an information for your map : Côtes de Gien-Cosne sur Loire doesn’t exist anymore, just Coteaux du Giennois.
    Best
    Benoît ROUMET

  2. Pingback: Wine of the Week 58 – the other wine from Chablis | Quentin Sadler's Wine Page

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