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Best wines to drink with Chinese Food

A selection of chinese dishes

What are the best wines to drink with Chinese food? There are so many flavours in Chinese dishes – and so many wines to choose from – that it can be daunting. People often just grab the nearest bottle of dry white but that is not always the best choice as this guide to wines that pair best with Chinese food will reveal. Note: I’m talking about Chinese food that we tend to see in Chinese restaurants here in the UK rather than in China itself as that is the extent of my experience – to date.


Dry white wine isn't always best with Chinese food

Traditionally as a nation we Brits tend to veer towards crisp white wines when eating Chinese food perhaps thinking that it will quench our thirst as we eat but lighter wines can be swamped by the numerous, complex flavours. Sometimes a heavier more complex white wine is required to face up to the complexity.

There is no reason why we shouldn’t drink red wines with Chinese food but make sure it’s the right sort of red wine. Bear in mind that red wines with higher tannins such as some French Cabernet Sauvignons, will clash with salty food, spicy flavours, vinegary sauces and fatty meat all of which feature in Chinese cuisine. So choose carefully.

If you are serving one specific Chinese dish, my first suggestion as with every type of food is to look at the most dominant ingredient in the dish (usually the sauce) and aim to balance its weight or richness with the body of the wine:


Wine for lighter Chinese dishes

Some dim sum being picked up with chopsticks

Dim Sum, scallops, steamed fish and vegetable dishes (without heavy sauces): dry sparkling wine or champagne is one of the best pairings but if you prefer not to open the bubbles, look at serving a Sancerre, Pouilly Fumé or a Chablis, all of which lean more to the mineral end of the flavour spectrum rather than the fruity or herbaceous flavours of say a New World Sauvignon Blanc which could overpower lighter dishes.

Wine for Sweet & Sour dishes

The classic combination of sweet and sour with an off-dry Riesling really does work. One of my other food and wine matching tips is that sweet food should always be served with wine that is sweeter.

You could also try a beautiful sparkling Moscato d’Asti which is slightly sweet but also refreshing given its high acidity.

But if you really don’t want to go down the off-dry route look at an
aromatic dry white
such as an Austrian Grüner Veltliner, a Pinot Gris or a fruity rosé rather than crisp dry white wines which would clash with the vinegar in the sweet and sour sauce.

Wine for crispy duck & other duck dishes

Some duck and cucumber in Chinese pancakes on a plate with a bowl of plum sauce

A New World Pinot Noir or fruity Merlot will complement duck perfectly and generally will have sufficient body to match the plum sauce. More delicate Pinot Noirs like Burgundy however whilst usually a great match for duck may be overpowered by the sauce.

If you prefer to stick to white wine however try the off-dry Riesling or something with a bit of body like the lovely Reyneke Chenin Blanc which, at the time of writing, is served at Hakkasan in Hanway Place, London.


Wine for strong flavours in Chinese food

Again I would suggest an off-dry Riesling or an aromatic dry white such as an Austrian Grüner Veltliner, a Pinot Gris or a Chenin Blanc to cope with the particularly strong flavour of ginger.

Not originally Chinese I know but it features on a lot of Chinese menus these days, satay also needs strong flavoured wine. A Sémillon would go particularly well with the nutty flavours.

Strong sauces
Whilst heavier red wines can balance stronger sauces such as black bean sauce or dishes such as barbecued spare ribs with sticky sauce, don’t chose a red wine with too much tannin. Stick to a fruitier red like a Merlot (as long as it’s low in tannins), a Syrah or Syrah blend from the New World such as this beautiful Chilean Syrah blend. 

Wine for hot & spicy Chinese dishes


Very hot spicy foods can dull the taste buds and heat up the body so spicy, slightly sweet wines with good acidity are required. Off-dry Riesling or the sparkling Moscato d’Asti would be ideal. The heat in the food reduces the wine’s sweetness, the acidity tones down the heat of the food and the weight of the wine balances well with the spicy flavours.

Various chinese spices used in chinese food


But if of course you chose hot, spicy dishes especially for their heat and spice, steer clear of off-dry Riesling and try a Pinot Gris or Chenin Blanc or a fruity red or New World Pinot Noir.


Fail-safe wines to match most Chinese food


Of course there are many different types of cuisine under the umbrella of Chinese food – spicy Sichuan, more delicate Cantonese and hot Hunan to name just a few – and so it is difficult to make generalisations about the types of wine to drink with it. However if the range of foods being served for your Chinese New Year feast is wide or you just want to make life easy, these are my five fail-safe options:




Bon Appetit!


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