Issue link: http://winesandvines.uberflip.com/i/528936
VIEWPOINT June 2015 WINES&VINES 33 Min (Fujian) cuisine This cuisine is known to be light but flavorful, soft and tender, with particular emphasis on umami taste. Rhône varietals would pair well with this cuisine since their tannins are moderate enough that they don't taste bitter with flavors that are sweet, sour or salty, yet they retain enough tannins to stand up to meat. Su (Jiangsu) and Zhe (Zhejiang) cuisine Referred to as the "land of fish and rice" (synony- mous with the western "milk and honey"), these two cuisines have many similarities: Both are almost never spicy in contrast to Sichuan or Hunan cuisine, and they're usually more meticulous and light com- pared to the hearty cuisine of north China. This is the land of delicacy for both cuisine and palate, which calls for delicate wines such as Pinot Noir. Xiang (Hunan) cuisine Similar to Sichuan cuisine, the Hunan style of cooking is also well known for its hot, spicy flavor, fresh aroma and deep color. Sweet, fragrant white wines such as Viognier from California's Central Coast would match well with the spicy and sour flavor of this cuisine. Anhui (Hui) cuisine Anhui cuisine can be quite salty and hearty due to its heavy use of soy sauce. A full-bodied, mature, fruity red wine such as a Napa Valley Merlot would do well in this region. REISLING ZINFANDEL CABERNET MERLOT PINOT NOIR GRENACHE REISLING VIOGNIER Beijing • • Shanghai • Xi'an • Lhasa