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  • When Malaysian Cuisine Meets Wine-Part 2

    Happy Malaysia Day!

    What is more auspicious to celebrate Malaysia than to do another round of Malaysia Food Pairing with wine?

    This time we are pairing wines with some of the most popular food option in Malaysia.

    Sarawak Laksa (SALTED, Mutiara Damansara)

    I have not had any Sarawak Laksa, at least good ones but upon inhaling the aroma of the Laksa, I know it is going to be a scrumptious one and boy was I right, guess they are not touted as one of the best Sarawak Laksa for nothing! I'm especially fond of the rice noodle and egg covered with thick spicy gravy

    Recommended wines

    1. Alsace Riesling (France) –The lime and spicy gravy/soup will complement this fresh and dry white
    2. Alsace Gewürztraminer (France)-For some reason, the spiciness of the gravy reminds of the same aftertaste of this French wine, however do need to serve it super chill though to get the cooling sensation
    3. Pinot Grigio(Italy) –This will go well with the saltiness of the food at the same time the acidity won’t go against the yummy gravy

    Wines to avoid

    Medium Sweet or Dessert Wines, as this Sarawak Laksa is not that hot but flavourful hence having it with a sweet wine would definitely cover the nuance flavour of the dish

     

    Sarawak KOLO Mee (SALTED, Mutiara Damansara)

    This is of course a HALAL version of the famous Sarawak Kolo Mee and this version comes with chicken, mushroom and fried onions. It comes with a flavourful soup with a hint of sweetness. I’m especially fond with the fresh egg noodle as it has the exact chewiness that I look for in a noodle and I find the fried onions compliment the noodles perfectly.

    Recommended wines

    1. Dry sparkling wine-it’s just like having a soft drink with the dish only this time is with alcohol
    2. Sauvignon Blanc (New Zealand) - Noodles at the end of the day, can be filling due to the starch hence having a crisp wine like this would help in preventing cloying.
    3. German Riesling (Sweet)- The sweetness of the Riesling would match back the hint of sweetness from the soup and especially true if you are like me who like to add soup onto the Kolo Mee before consuming.

    Wines to avoid

    Red wine especially those which are full-bodied wine, exception would be for medium sweet red as it would go well with the Kolo Mee if you are having the noodle with chili.

     Lam Mee (Restoran O&S, Paramount)

    I usually have this version of Lam Mee with mixture of mee and beehoon but the norm would definitely be mee only. However, generally Lam Mee has dark soy sauce gravy, shredded chicken as well as prawn wanton. To me, Lam Mee has always been a combination of prawn mee and loh mee as it has the prawn fragrance and the texture of somewhat like Loh Mee.

    Recommended wines

    1. Chardonnay –this wine would go well especially to compliment the prawn wanton and if you like to have your Lam Mee with the chili paste
    2. Provence Rosé (France)-Lam Mee is consider a flavourful and full bodied type of noodle dish hence a rosé would be able to match back its body, provides the acidity that gives the palate a refreshing taste.

    Wines to avoid

    Sparkling wines as it would make the Lam Mee tasteless and tannin from red wine would make the Lam Mee broth taste somewhat unpleasent

     

    Yong Tao Foo (Restoran O&S, Paramount)

    Yong Tao Foo is a kind of hakka dish that marry fish meat filling with vegetables and as the name Yong Tao Foo implied this dish is actually a combination fish filling with tofu. Yong Tao Foo is usually deep fried and comes with the option of eating it with soup or not. There are of course different variation of filling, some with fish only, some with fish and pork combine and I even had one version with the combination of fish and prawn filling. Depending on personal preference, it is eaten with sweet sauce, chili or the combination of both.

    Recommended wines

    1. Muscadet Sur Lie (France)–As the main ingredient is fish, and soup broth is usually from fish bones hence this wine would be able to bring out the freshness of the sea from the fish at the same time match back in terms of the saltiness of the fish meat filling.
    2. Alsace Gewürztraminer (France)- This wine is highly recommended especially if you like to have your Yong Tao Foo with sauce and chili as wine would be able to cool down the hotness of the chili as well as providing a hint of spice
    3. Pinot Grigio (Italy) -Good with Yong Tao Foo that comes in its own sauce which can be salty and tangy. This wine would be able to compliment the saltiness as well as enhancing the overall flavour of the dish.

    Wines to avoid

    Bold red wines as tannin will make the fish taste metallic and sweet wine like dessert wine or moscato which is more suitable to go with food that is sweet in nature.

     

    Nasi Kerabu (Binjai, Kota Damansara)

    Nasi Kerabu is the signature blue rice often served with salted egg, vegetables, and fried coconut flakes and it usually comes with spiced fried chicken. This version is slightly sweeter, probably from the fried coconut flakes or the spiced fried chicken.

    Recommended wines

    1. Mateaus Rosé (Portugal)- This slightly fizzy and sweet rosé wine is an ideal wine especially if you are having the Nasi Kerabu with chili
    2. Sémillon (Australia)- The unique taste of Sémillon with is low acidity is the key to compliment this dish especially with the rice and fried coconut flakes
    3. Merlot (France)- I once tasted a merlot with a hint of sweetness and this would go well with the spiced fried chicken

    Wines to avoid

    Somehow the combination of Chilean Sauvignon Blanc and the Nasi Kerabu made the rice dish taste bitter. To avoid red wine in general unless the red wine has a hint of sweetness and not full bodied, a Beaujolais and Pinot Noir would be the red to go for.

     

    Salted Chicken (SS2 Night Market)

    This is the type of chicken that is famous in Ipoh, some version has even Chinese herbs being infused while generally the scrumptiousness of the chicken relies on the salt that is being fried and infused in the paper wrap chicken. The final product is a chicken that is tender yet fragrance in salt infusion.

    Recommended wines

    1. Pinot Grigio (Italy)-match perfectly with the saltiness of the chicken that is not infused with Chinese herbs
    2. Riesling (Dry) –the oiliness of Riesling would be able to match with the chicken due to the seal in chicken fat from the chicken skin
    3. Sparkling Wine/ Champagne-A little bubbly would go a long way in cutting through the chicken fats as well as enhance the saltiness of the chicken

    Wines to Avoid

    Sweet wine likes Ice Wine or Moscato d Asti would be too sweet to match with the saltiness of the chicken, unless you would like to experience two separate extreme flavours from the wine and another from the chicken, you can always give this wine pairing a try.

     

    Penang Assam Laksa (SS2 Night Market)

     

    I have a soft spot for Assam Laksa but it tough to get a really good, I find either it is too hot, too sweet or too sour for me. For me, my go to Assam Laksa has always been about the fish broth and it need to be balanced out by the shredded pineapples and chew-able fish bits.

    Recommended wines

    1. Medium Sweet Red –The Assam Laksa I had was hot and sour at the same time hence a medium sweet wine would be able to balance out the hot and spicy sensation of my tongue.
    2. Loire Valley Sancerre (France)-You must be wondering why must it be a Sancerre, can’t it be a Sauvignon Blanc? Here is why, I have recently tasted a very lime driven Sancerre and it was a refreshing yet does not cover the taste of the fish broth.

    Wines to Avoid

    Shiraz and Pinotage in particular as both of this wine would not combine well with the fish broth as it would make the broth taste “fishy”

     

    Banana Leaf Rice (Kanna Curry House, Section 17)

    You can love them or hate them, I for a long time been patronizing Kanna for its Banana Leaf Rice and have given others a try when Kanna could no longer satisfy me for the longest time until recently I decided to go back and  to give it another try and it was great to know that they managed to get back the delicious taste that I once craved for. Their normal serving would come with 3 types of vegetables, papadom, rassam and I usually have mine with fried fish

    Recommended wines

    1. Pinot Grigio (Italy) –The wine acidity and saltiness would match well with the spiced curry and it is very flavourful to go with the fried fish
    2. Bourgogne Blanc (France)-as this dish is a rich and flavourful one, Chardonnay with a slightly oaked would match back the richness of banana leaf gravy. Bear in mind, the Chardonnay must be from a cool climate region and not hot region though.
    3. Alsace Gewürztraminer (France)-What I like about this wine is that is has a refreshing lychee aroma which is just perfect with this dish (Think about having a fruit juice with banana leave rice) you get the idea.   

    Wines to Avoid

    Sparkling wine as it would make the banana leave rice even hotter and spicier, unless that is what you are looking for, be my guest.

     

    Hokkien Mee (Kam Lian Kee, Midvalley)

    This version of Hokkien Mee is salty, has the “char” element and sweet because there was actually a handful of Cabbage. I had version that were slightly on the sweet side before as well but I do know the epitome of Hokkien Mee is the pork lard and boy , this version I had, was filled with it and the lard taste had  definitely been infused into the noodle.

    Recommended wines

    1. Bordeaux Blanc (France)-As the version of Hokkien Mee I’m having is salty and smoky, I would highly recommend it with a Bordeaux Blanc as it have the element of freshness from the Sauvignon Blanc and at the same there is Semillon that can withstand the “char” or smokiness element and it is also suitable when you like your noodle hot and spicy with chilies.
    2. Mendoza Malbec (Argentina)- There are those version of Hokkien Mee where it is charcoal fried and hence there is a prominent “Char” character that would blend well with the slightly peppery and oaky Malbec.
    3. Oaked Chardonnay- There is also version whereby a raw egg is added and this changes the texture of the Hokkien Mee to creamy and by having a oaky Chardonnay would be able to match back the fullness of the noodle

    Wines to Avoid

    Sweet white or red wine be it Moscato, Riesling or medium sweet red wine as it would be too sweet to go with a salty noodle dish like this as well as Pinot Noir as it would be too light to match back the body of the noodle

     

    Wanton Mee (Restoran O&S, Paramount)

    This is my ultimate comfort food and I like mine with wanton, barbeque pork and al-dente wanton noodle. This version is not as salty but has a hint of sweetness and the barbeque pork is tender and well prepared

     

    Recommended wines

    1. Luberon (France)-The acidity and the freshness of the wine compliment the springy noodle and goes well with the fermented green chilies
    2. Provence Rosé (France)-Due to the dark soy sauce, Wanton Mee is a medium bodied noodle dish but it would be tough to go with red wine due to tannin but a rosé would have the freshness needed from the white wine without the tannin

     

    Wines to Avoid

    Bold reds like Malbec, Barolo or Rioja due to the oak element and firm tannins which may make the noodle taste unpleasantly bitter

     

    If you like this piece on Malaysian Food and Wine pairing and would like to see more of this type of pairing, please feel free to suggest the type of Malaysian cuisine you would like us to dig in!

    Cheer! And Have A winederful Malaysia Day!

     

     

     

     

     

     

     

     

     

     

     

     

     

     

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  • When Malaysian Cuisine Meets Wine

    Are you sure?  Can meh? Really? Cannot la!

    Those were some of the most common answers we received when we shared about our experience in pairing wine with Malaysian Food.

    Yes, we comprehend your dilemma, we know it is hard enough to be able to choose a bottle of wine that is to your own liking, moreover this is to pair with the diverse flavors of Malaysian Food but we do love a good challenge! After all, Malaysia Boleh ma!

    1. Nasi Lemak (Regale Wine Lounge, Desa Sri Hartamas)

     

    One of the best nasi lemak that I ever had.

    Apart from the coconut rice, crunchy anchovies, nuts, hard-boiled egg and cucumber, we were spoilt with side dishes of fried chicken, sotong (dried squid) and even sambal petai (bitter beans) and to top it all, the signature sambal was absolutely scrumptious! 

    Recommended wines

    1. German Riesling kabinett-If you like to have a balance taste between the food and wine
    2. French Bordeaux Blanc ( made from a mixture of French Sauvignon Blanc & Semillon) -If you are not a big fan of sweet wine
    3. French Beaujolais ( made from Gamay grape)-If you are feeling adventurous

    Wines to avoid

    Big, bold and full bodied wines like Shiraz/Syrah and Cabernet Sauvignon as these wines tends to fight with the flavour of the food and would likely makes the nasi lemak even hotter!

     

    2.Dim Sum ( Grand Kingdom, Tropicana)

    One of the most frequent wine pairing and also the most “stare at” (imagine early morning everyone having dim sum with tea and you show up with a bottle of wine….you get what I mean right?)

    Dim sum dishes paired include Pork Dumpling (Siu Mai), Prawn Dumplings (Har Gau), Fish Balls, Porridge, Glutinous Rice (Loh Mai Kai), BBQ Meat Bun (Char Siu Pau), Rice Rolls (Cheung Fun) and Deep Fried Yam Puff (Wu Kok).

    Recommended wines

    1. Riesling (German)-Perfect to match with Pork and Prawn Dumplings
    2. Sauvignon Blanc (New Zealand)-If you are not a big fan of sweet wine, this would go great with fish balls, porridge and rice rolls
    3. Pinot Noir (New Zealand)-If you absolutely want a red wine and this goes best with the BBQ Meat Bun and Yam Puff and Glutinous Rice

    Wines to avoid

    Full Bodied wines for example Barolo, Chianti, Pinotage, Bordeaux that would cover the delicate and sweet taste of the dim sum.

     

    3. Pai Tee & Lobak (Precious Old China, KL)

     

    A very common appetizer for Baba & Nyonya dishes although I think Pai Tee is a more popular choice as it is more commonly found. Pai Tee served in Precious Old China is the deconstruct version hence you are in control of how much or how little each stuffing to combine while the lobak is being served in crispy bean curd fried to perfection.

    Recommended wines

    1. Pinot Grigio (Italy)-The saltiness of the wine is balance with the food
    2. Sauvignon Blanc (Chile)-The acidity of the wine can match back the sauce of both dishes
    3. Sparkling wine/champagne -It gives the food a refreshing and appetizing taste
    4. If you absolutely want a red wine-Vino Tinto (Spain), go for the one that have a hint of sweetness

    Wines to avoid

    Shiraz and Pinotage as these wines tends to fight with the flavour of the food and would likely makes the dishes spicier!

     

     4. Dumpling (Bak Chang) (Restoran O&S, Paramount)

     

    Glutinous rice wrapped in bamboo leave with the fillings of pork, dried shrimps, mushroom and salted eggs are the commonly found, although recent years had seen the emergence of dumplings with luxurious ingredients such as dried scallop and abalone and also variation such as Nyonya Dumpling with fried or non-fried glutinous rice.

    Recommended wines

    1. Prosecco, Italian Sparkling wine- Able to avoid cloying of glutinous rice
    2. French Cote du Rhone ( made from a mixture of Grenache, Syrah and Mourvedre ) To match the pork meat and fillings
    3. French Provence Rosé –does not over power the filling but rose has enough body to match back the glutinous rice

    Wines to avoid

    Sweet wines like Moscato or Lambrusco, as its best to be paired with sweet desserts rather than with savory food like dumplings

     

    5.Satay (Restoran Satay Kajang Hj. Samuri, Damansara Uptown)

    I would say the ultimate satay for me is definitely Kajang Satay, as it is one of my go to childhood food and the highlight of the satay is the signature sweet, hot and spicy peanut sauce. The type of meat that is most popular is definitely chicken, follow by beef and mutton. Other meat choices include fish and rabbit.

    Recommended wines

    1. Chenin Blanc (South Africa)-If you absolutely want white wine and like a hint of sweetness
    2. Malbec (Argentina)-most suitable with mutton and beef satay
    3. Rosé (Spain)–great when all types of satay especially when everyone preference are as diverse from fish to beef

    Wines to avoid

    Pinot Noir as the wines would be too light and would be overpowered by the spicy peanut sauce and would not pair well with the grilled or bbq characteristics of satay

     

    6. Roast Pork (Regale Wine Lounge, Desa Sri Hartamas)

    Somewhere along the line, roast pork and red wine has being paired often together and oh boy, it has been inseparable ever since !

    Recommended wines

    1. Bergerac (France) -The tannin of wine pairs well with the crunchy pork skin and cuts through the fats
    2. Shiraz (Australia)-Nothing beats matching the smokiness of the roast pork with the spiciness of Shiraz
    3. Cava, Prossecco or a Cremant-especially if you are having the roast pork as an appetizer or snack, the saltiness of the roast pork will pair well with the acidity of the sparkling wine

    Wines to avoid

    Somehow or rather this does not come as a surprise as this clearly is a red wine pro food hence the answer is white wine and dessert wine.

     

    7. Curry Puff (IKEA, IPC Damansara)

    A well-known snack be it small or gigantic in size, the fillings can range from sardine, chicken, potato as well as variation such as rendang but as a general swiping rule, we paired the wine with curry puff stuffed with curry chicken, potato and egg.

    Recommended wines

    1. Bordeaux Blanc (A mixture of Sauvignon Blanc and Semillon) –I like how the acidity of the sauvignon blanc can help in reducing the hot sensation of the curry puff
    2. Merlot-Some curry puff has a hint of sweetness and a Merlot that has a slightly sweet finish would go well with the sweetness of the potatoes
    3. Bourgogne Blanc –surprisingly it can match, as chardonnay is able to match back the richness of the curry puff.
    4. Sparkling wine- good to pair when curry puff is the appetizer

    Wines to avoid

    Big, bold and oaky full bodied red, unless you want to feel the heat of the curry, pair it with a Barossa Shiraz.

     

     8. Durian (SS2, Petaling Jaya)

    One of the most controversial food to pair with wine due to the taboo of never to have alcohol with durian. However, we found a few brave souls and managed to get our hands on XO, D24, Chok Kiok (green Bamboo) and Musang King

    Recommended wines

    1. Chardonnay-good to match the creaminess of the durian especially with Chablis
    2. Moscato-deducing from the facts that the mixing of cava and ice wine seems like a perfect match with durian

    Wines to avoid

    Any Sparkling wines especially Cava, it is however a good palate cleanser for in between the durians and ice wines seems to be too cloying when put together with durian and of course red wine, just don’t go with the durian

     

    9. Seremban Siu Pau (Kee Mei-Seremban)

    This Seremban delicacies has been around for ages and the taste is both sweet and savory, the usual go to siew pau is the one with the pork filling. To me it’s a pastries and at the same time a pau.

    Recommended wines

    1. Any medium sweet red wine-good to match the sweetness of the pau and able to match with the well-seasoned minced pork meat
    2. Chinon-the tartness and medium alcohol level red wine from Loire Valley with a smooth tannin does not overpower the pastries dough neither the filling

    Wines to avoid

    White wine with high acidity, as the effort of pairing them would be like mixing water with oil.

     

    10. Signature sauce crab (Bamboo Park Restaurant, Petaling Jaya)

    I love devouring crabs and this signature sauce was a mixture of butter, salted egg yolk and coconut oil with hint of curry leaves and red chillis. The resulting sauce was tangy, creamy and definitely appetizing.

    Recommended wines

    1. Alsace Gewürztraminer- the lychee and slight hint of spiciness was perfect to cut the richness of the sauce without overpowering the freshness of the crab
    2. Alsace Pinot Gris –Dry and medium bodied, it can go well with the dish or to have it on its own
    3. New Zealand Sauvignon Blanc-The kiwi aroma and acidity of the wine would enable you to eat more than usual as it takes away the meatiness of the crab meat
    4. French Provence Rosé- This is for those who absolutely crave for a somewhat red wine, just avoid the sweet ones and go for the dry ones.

    Wines to avoid

    Medium to Full Bodied Red wine, a light red such as Gamay and Pinot Noir might still be possible especially if they are from the cool climate region.

     

    Now that we got you salivating at the food and know the possibility of wine with Malaysian Cuisine, I bet the next thing on your mind would be

    What about Bak Kut Teh, Hokkien Mee, Wanton Mee, Nasi kerabu, Fish Head Curry or even Char Keow Teow? What wines to pair with?

    If you like this piece on Malaysian Food and Wine pairing, please to like our page and if there is any other Malaysian Food that you would like us to pair it with, do feel free to leave us a comment.

    Happy Merdeka! 

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  • Popular Wines driven by Women, which you are not aware of

    Do you know, tomorrow is International Women’s Day ?

    Every year since 1990s, International Women’s Day is being celebrated on the 8th March.

    For this year, 8th March 2017 falls on a Wednesday, a classic Ladies Day night, nice!

    So, what would be better than to celebrate with enjoying wines crafted by woman?

    Woman has come a long way from this man dominating sector and I'm proud to say that I as high as 40% of wines available in the market has benefited from the woman touch and a majority of them has achieved tremendous success.

    Want to know which wines are the one that had the feminine touch? Here you go!

    Veuve Clicquot Champagne

    The face behind the successful champagne is Madam Barbe-Nicole Clicquot. Widowed at the age of 27, she took over her late husband’s business and bring it to the next level. She is the developer and pioneer of riddling, a technique that is widely used in the production of Champagne.

    Taittinger Champagne

    Tattinger is not owned by big corporation but pretty much remain as a family run business. Previously, Taittinger is an empire from glasses to hotel but now Vitalie Taittinger is solely focused on marketing the Taittinger brand  Often compared to Paris Hilton, Vitalie is currently the artistic and marketing director.

    Laurent Perrier Champagne

    The 3rd largest champagne seller by 2005 is currently being headed by Alexandra and Stephanie de Nonancourt, affectionally known as the sister of Champagne

    Vina Sol, Esmeralda, Sangre de Toro wines

    Mireia Torres is a fifth-generation member of the Torres wine dynasty. She joined the family firm in 1999 as a lab assistant and worked her way up to her current role of general manager of Jean Leon and Torres Priorat. The company  currently owns 2440 hectares of vineyards in Spain, California and Chile with a turnover of £175m in annual sales.

    Marques de Caceres Wine

    Cristina Forner, also known as La Marquesa is currently the president of Marques de Caceres. This particular winery was the pioneer of making wines following the French Bordeaux way in Spain during  the early1970.

    Yalumba Wine

    Louisa Rose is the chief winemaker of Yalumba wines. In 2008, the Age named Louisa Australia’s Best Winemaker and she received the coveted Gourmet Traveller WINE, as Winemaker of the Year

    Henschke Wine

    Henschke Wine motto “Exceptional Wines from Outstanding Vineyards “is held firmly by Prue Henschke, the viticulturist. Under her care, Henschke wine won 2015 – South Australian Regional Awards – Premium Food and Wine from our Clean Environment – Wine Award

    Calvet Wine

    Margaret Calvet is Harvard-educated, New York-based investment banker. She gave up her day job with Salomon Brothers in 2000 to set up the Aquitaine Wine Company, a Bordeaux négociant focused on female winemakers. One of only a few female-owned, and the only American négociant in the region, Calvet has formed partnerships with over 100 family-owned properties in Bordeaux

     

    Want to know more about wine but unsure where to start?

    Check out our Wine Tasting Event to kick start your wine journey

    https://aboutwine.myshopify.com/admin/products/8978140754

     

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  • Decoding Champagne & Sparkling Wines

    Do you know, not all sparkling wines are Champagne? 

    Are you one of those who don't know the difference between Sparkling Wine and Champagne? 

    One of the main reason for this, is of course how well Champagne has been marketed compared to other sparkling wine. This is as phenomenal as we like to call all instant noodle, Maggi Mee or all toothpaste, Colgate.

    Don’t get me wrong, I’m not doing a commercial gig for instant noodle or toothpaste. The above is just an illustration on how well Champagne has been branded.

    And I bet the next question is why is it so highly priced compared to still wine? Ok, so our tax has a big reason why it is expensive. Another reason is that Champagne and Sparkling Wine are priced higher because the process of making them especially Champagne is tedious and time consuming.

    Champagne and other sparkling wines made through “Method traditionelle” or “Method Champenoise” needs to go through a second round of fermentation. Still wines only go through one round of fermentation. In addition, the second fermentation process happened in a bottle and needs to be aged for a certain duration before releasing out for consumption.

    How about cheaper sparkling wines then, why are they able to be sold at such a low price? The answer is because these sparkling wines are not made the way Champagne is made. The “Charmant Method” goes through first round fermentation like the still wine does but the second fermentation happens in still tanks while “Injection Method” is simply injecting CO2 into the wines.

    We know how confusing it can be when the only factor you are relying to choose a Champagne and Sparkling wine is by its price. Therefore, we have made an info-graphic dedicated to help you out.

    The best way to choose is to decode the label on the Champagne and Sparkling wines.  So, follow the Step 1 -6 of the info-graphics and you are on your way to decoding Champagne and Sparkling wines. Happy Decoding!

     

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  • 9 Romantic Wines for an Unforgettable Valentine

    Don’t know what wine to choose for the romantic occasion?

    Here is the list of 9 romantic wines of all time that is guaranteed to surprise your loves one.

    Amarone della Valpolicella, Verona is the most romantic Italian wine because Verona is the birthplace of Romeo and Juliet. Amarone are full bodied, rich in flavour and texture. The best can be insanely concentrated and complex as well.

    A prosecco would be an excellent choice for a light taste sparkling wine. This year, Bottega’s prosecco comes in both 750 ml and 200 ml mini bottles in special gold coloured lovey dovey boxes. A prosecco is a very versatile. It can be match with light food such as sushi or even heavy dishes such as stew.

    If you would like to impress your lady who is a big fan of Hello Kitty, you would be please to know that Hello Kitty sparkling wines are available with three different variation to choose from. Nothing say love than giving her what she love most.

    I have always find rose wine romantic but it has always been misunderstood as a lady drink.  However, who can resist Mateus rose, sexy and curvy bottle? If the Valentine’s meal is one which is hot and spicy, look no further, the Mateus rose would not disappoint

    Chocolate is always inseparable with Valentine’s Day and it is only justified to pair them with port wine. Try the pairing, it is truly a match made in heaven.

    If your love ones has a sweet tooth, the perfect wine would be either a Moscato or Moscato d Asti. Both wines are sweet but Moscato d Asti is the perfect dessert wine for the sweetest moment.

     Alcohol hangover is definitely not sexy. Therefore, a low alcohol wines like Wild Vines Strawberry White Zinfandel or Blackberry Merlot would be able to keep you on your two feet to enjoy the day.

    Did you know “Salt Bae” signature style was inspired by Argentina? If you are having meat “salt bae” style, be it lamb or beef, I would highly recommend the Argentinian Malbec particularly from Mendoza. This wine is not only hot like the Argentinian Tango, but juicy with blackcurrant and plump flavour as well.

    For the ultimate splurge, choose a bottle of Bordeaux wine. It goes very well with candle lit dinner signature dish, the steak. The Chateau Calon Segur red wine of Bordeaux with a love shape label instantly spells romance.

    If you find this information provided by AboutWine.my helpful, please feel free to share this with your friends. 

    Author's bio: Trina is the founder of Wine Tasting Malaysia. With her 6 years experience in the wine industry, she organized more than 100 wine events for wine lovers, property developers and beginners who want to learn more about wine. With her professional qualifications such as C.I.V.B. and fun personality, people find her sharing useful and easy to understand.  

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  • Top 5 Wines That Will Make Chinese New Year Dinner More Delicious

     Attending a Chinese New Year dinner and have no idea on what type of wines to bring? Do you know the wrong type of wine will make Chinese New Year dishes tasteless or taste weird?

    Today, I'll reveal to you 5 wines that will make “Lou Sang”, steam fish, pork ribs, duck, preserve meat and other CNY dishes go WOW!

    Let us first look at Chenin Blanc. This South Africa signature wine has a burst of fruit freshness and with a hint of sweetness, perfect to go with aperitif such as “Lou Sang”. It is affordable, as you can get it below MYR 60.

     

     

    Some Rieslings are produced dry, others are sweeter. Pick the sweet Riesling from Germany for salty dishes cooked with Soy Sauce and Black Beans, such as stir fried prawns, pork ribs, chicken, abalone and others. Wine such as Riesling, balances the saltiness and enhances the flavours of both food and wine.

     

    For red wines, an excellent one would be a Pinot Noir from Chile or New Zealand. Its fruit juiciness and velvety taste, is an excellent pairing with roast, grill, fried prawns, chicken or duck.

    Should you prefer the Old World Reds, go for a Côtes du Rhône. Its complex flavour is able to match up with almost any meaty dishes of Chinese New Year cuisine, yet soft enough for the vegetable dishes.

     

    If you can spend up to MYR 150 per bottle, a sparkling wines like Champagne, Prosecco or Cava would be highly recommended. The bubbles from the sparkling wines has a palette cleansing effect, and would indefinitely be able to bring out the dishes flavour with its freshness and fizziness. After all, Chinese New Year dinner are all about the celebration, and what is better than hearing the pop sound for a celebration.

    If you find this information provided by AboutWine.my helpful, please feel free to share this with your friends. 

    Author's bio: Trina is the founder of Wine Tasting Malaysia. With her 6 years experience in the wine industry, she organized more than 100 wine events for wine lovers, property developers and beginners who want to learn more about wine. With her professional qualifications such as C.I.V.B. and fun personality, people find her sharing useful and easy to understand.  

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