Chinese food pairs well with fruit-rich wines that can stand up to oil and spice. Gyoza love a palate-cleansing sparkling; spicy dishes like mapo tofu suit an off-dry white that tames the heat.
Pairings by Chinese dish
| Dish | Recommended wine |
|---|---|
| Gyoza, spring rolls | Sparkling, Sauvignon Blanc |
| Mapo tofu, dan dan noodles (spicy) | Off-dry white, fruit-rich red |
| Black-vinegar sweet & sour pork | Fruit-rich red (Shiraz) |
| Aromatic vegetables, clear soup | Light white |
Why off-dry with spicy food?
Heat (capsaicin) amplifies the perception of alcohol and tannin, so spicy dishes suit a lower-alcohol wine with a touch of sweetness — the sweetness softens the spice.
Recommended wines
For fruit-rich reds, see Australian wines; for crisp whites, the white wine selection.
FAQ
Q. Red or white with gyoza?
A. Pan-fried gyoza suit a light red, boiled gyoza a white or sparkling — but sparkling works for both.
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