Never mind that most people in China don't like or have never tasted grape wine, or that they seem to prefer to approach the subtleties of their finest cuisines with an un-dulled palate; it was inevitable that an arranged marriage be effected between wine and Chinese cuisine here in The Land of Plenty Wine. It's Spring Festival time in the Napa Valley, and today's SF Chronicle's Wine section has the sommelier from the Fifth Floor(?) show us the ropes of pairing 10 wines with a 10-course Chinese banquet.
Those of us too harried or too broke for a 10-course banquet needn't fret, though. The Chronicle staff reaches splendidly to distill this wine wisdom for Chinese take-out. Stop at BevMo on your way back from the Jade Cafe and pick up a Gewurz for your Sweet & Sour Pork or Lemon Chicken. You're having Kung Pao Chicken today? You'll need a nice soft Zin for that, and nothing but Cabernet Sauvignon will do for the oyster sauce beef. Oh, you forgot about the Egg Drop Soup? No problem. Just break out that rare Amontillado you've been saving for the right occasion.
Gong xi fa cai, everyone, and I'll lift a cup of lao jiu to that!