Sichuan Food Pairing with Wines from France’s Chinon House of Couly-Dutheil
The Challenge of Sichuan Huajio comes to Tsim Sha Tsui.
Choosing the appropriate wine can be a challenge for any host. The task for those who would like to serve traditional Sichuan dishes, however, is made doubly difficult. That’s because the cuisine’s deliciously unique complexity makes it notoriously difficult to pair. As a result, many hosts default to sweet, white wines or fruity light reds – most of which offer a weak complement, at best, to the spicy cuisine.
But serving a great wine with Sichuan food is not impossible. You just need a basic understanding of the flavor profiles. Chinon Wines’ upcoming winemaker dinner entitled The Challenge of Sichuan Hua Jiao (Sichuan Peppercorn), aims to help you do just that – addressing this mightily aromatic and full-flavored cuisine with dry, very tannic reds from their own Great Chinon House of Couly-Dutheil.
Attend the dinner, which is HK$480 per person and is led by Chinon’s own Cristophe Surget, at 7:00pm on Tuesday 22 September at the Mask of Si Chun (KCR East, Tsim Sha Tsui Station, Kowloon).
For more information and to view the menu, please see event details, here. Seats are available on a first come first served basis (only 30 available). You can call 2395-1293 or email here for more details.
The full menu is below:
The Challenge of Sichuan Huajiao, Chinon Wines
Winemaker Dinner featuring the Wines of Great Chinon House Couly-Dutheil
- The Mask of Si Chun (Shop no. 33, KCR East TST Station, Kowloon)
- Tuesday 22nd September, 2009
- 7:00pm: Reception;
- 7:30pm: Dinner
- HK$480.00 NET per person.
Couly-Dutheil ‘Brut de Franc’ Rose NV (Cab. Franc)
迎賓五小碟] Welcoming Selection of Five Appetizers:
- 蒜泥黑豚肉Karobuta Pork with Garlic Chili sauce
- 辣醬大豆芽 Bean Sprouts Salad
- 麻辣鮮花枝片 Spicy Cuttlefish
- 陳皮牛粒 Spicy Beef Shank flavored with Mandarin Peel
- 香辣爆軟殼蟹 Softshell Crabs with Special Spices
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Couly-Dutheil Chinon Blanc ‘Les Chanteaux’ 2007 (Chenin Blanc)
蝦仁白雪 Shrimps with Egg-white
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Couly-Dutheil Chinon Rose 2007 (Cab. Franc)
宮保雞丁 Kung Po Chicken
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Couly-Dutheil Saumur Champigny Rouge ‘Les Moulins de Turquant’ 2006 (Cab. Franc)
黑椒腸粉 Rice Noodle Rolls with Black Pepper Sauce
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Couly-Dutheil Chinon ‘Domaine Rene Couly’ 2004 (Cab. Franc)
干燒鱔片 Eel with Ginger and Chili sauce
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Couly-Dutheil Chinon ‘Clos de l’Olive 2002 (Cab. Franc)
茶樹菇爆香鴨 Woh-fried Duck with Yellow Mushrooms
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Couly-Dutheil Chinon ‘Clos de l’Echo Crescendo’2003 (Cabernet Franc)
水煮牛臉頰 Simmered Beef Cheek with Hot Chili Broth
迷你巨石五豐收(辣) Spicy Great Harvest
***
Interdit de Couly-Dutheil 2008 (Late Harvest and Botrytised Chenin Blanc)
士多啤梨拔絲 Candied Strawberry
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