Take your Chinese New Year snacking and feasting to the next level with these wine pairing suggestions.


 

 

Roasted suckling pig and roast duck

For something like Cantonese roast you'd want a bold, rich red to cut through the fat of the meat. Max’s Shirax Cabernet is a blend of 77% shiraz and 23% cabernet sauvignon, and features defined tannins with a palate of blackberries and mulberries, with a hint of black olives and nori – all of which helps to open up the juicy flavours of the meat. 
 


Love letters

Crisp, fragrant love letters go great with the Penfolds Grandfather Tawny Port, which is made from a blend that include mouvedre, shiraz, and grenache. You'll find raisin, liquorice, and roasted walnuts on the nose, and fruitcake and vanilla on the palate. Served this chilled, and you'll find the toffee in the tipple really showing with the coconut in the love letters.

 

Fish Maw Soup

Fish maw soup is best with something full-bodied. The Penfolds Lot. 518 Spirited Wine with Baijiu makes a surprisingly good pairing as the baijiu-fortified shiraz is full of complex, floral and fruity notes that gets highlighted by the richness of the soup. Best served chilled between 12-14°C, the wine also brings out the slight pepperiness of the soup while adding its own aroma to the experience. The Penfolds Lot. 518 is available exclusively at DFS. 


Sea Cucumber with Stuffed Minced Meat

This festive Teochew dish pairs well with the Californian Beringer Founders Estate Chardonnay, an oaked chardonnay featuring pear, apple, and ripe tropical fruits on the palate. The creamy oak flavours balance the texture of the sea cucumber and the thick, umami gravy, while the minced meat—usually pork—allows the ripe fruits of the wine to shine through. 



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