Red and White wines paired with Xiamen cuisine
The line up wine for our second Xiamen Cuisine 51·´²îºÚÁÏPairing commenced with an aperitif of Zonin Prosecco.
We started with the Joseph Mellot Pouilly Fumé 2014 which provided an excellent pairing with the smoked eel.
Eager and thoughtful wine tasters
Roger Chow translates for me while we taste the Joseph Mellot Pouilly Fumé and enjoy the Crispy chicken skin on brioche.
On to the red wines -
Pork schnitzel again work well with the Joseph Mellot Pouilly Fumé, Bouchard Beaune and Vidal Merlot Cabernet.
Elephant Hill Syrah was an instant success and helped by the dramatic images of the syrah grape, freshly picked on the large screen behind.
A group shot.
A closer look at the wines - Bouchard Beaune Premier Cru 2011, Framingham F Pinot Noir 2014 was extremely popular with our guests and very easy to pair over a range of dishes.
