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lovable and renegadedog9; thankyou for your comments.|
I do appreciate that baijiu is offered with friendly compliments. However, as I
spend most of my time in China doing business in Liaoning, it is culturally
problematic to refuse the numerous hearty toasts with moutai!
I take the point that a hot dish such as hou guo does benefit from being
consumed a cold drink such as beer.
However, in Europe, the beverage developed specifically to match food is
putaojiu. The range of wine styles: red/white, dry/sweet, still/sparkling,
full-bodied/light-bodied, together with a vast range of flavours, ensures that
any food dish can be suitably matched. At a special dinner party in Europe, it is
common for a different wine to be served with each of the 3,4,5 or 6 courses of
the meal. The sumptuous dinner might also be preceded by an aperitif,
often Champagne, and concluded with a digestif such as port or cognac.
Even in less formal dining circumstances, a simple lunch of bread and
cheese would be accompanied by a glass of red wine that matched the
richness and flavour of the cheese being consumed.
Successfully matching a particular wine with a companion dish enhances both
the food and wine.
I have committed myself to running a couple of fine wine courses in Shanghai
this coming Spring and look forward to bringing European culture to a new
Bon appetit mes amis!