Pairing Wine with Chinese Dishes: A Conversation

Berkshire Bookworld

26-08-2017 • 0 seconds

http://chinaconnectu.com/wp-content/uploads/2017/08/BP21Parkinsonpodcast.mp3

Christine Parkinson shares what she’s learned about pairing wine with Chinese food – not only Cantonese but other Chinese cuisines – and offers Bookworld listeners some new ideas about what to drink and how to learn about what wines work with different Chinese dishes. It’s no surprise that she has been called “one of the most creative wine buyers in the UK” by wine guru Jancis Robinson. A few highlights from the podcast: Why chardonnay, white rioja, and champagne (hurrah!) often work with Chinese dishes, what red wine is almost always a good fit, and how to hold your own wine and Chinese food tasting.

Length: 25 minutes. Subscribe via RSS or iTunes.

Christine Parkinson is head of wine for Hakkasan Group, the world-renowned restaurant group specializing in modern Cantonese cuisine, with locations in Asia, the Middle East, Europe and the USA, and an advisor on the Berkshire Encyclopedia of Chinese Cuisines.  Back in 2001, Christine created the first wine list for Hakkasan, and she’s held weekly wine tastings since then.

Karen Christensen is the chief executive officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her recent projects was coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential) with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond.

Transcript

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