Tuscan meets Cantonese with Castelllo Romitorio
Wine expert Damon Yuen’s Cantonese Odyssey.
Finding the right wine for everyday Cantonese meals like dim sum can prove difficult because it has to take on an array of foods like seafood, meats, vegetables, sauces, herbs, spices and starches…often all at the same time!
Based on this, many experts propose white wines but, thanks to my recent experience with Filippo Chia, a second generation winemaker and owner of Tuscan Castello Romitorio who came to HK to host one of the food and wine-paired events organized by m.a.x. concepts, Cottage Vineyards and myself – I would like to propose 3 versatile red wines which, dare I say, may work even better!
reknowned artist and winemaker Sandro Chia (L) Filippo Chia (R)
Castello Romitorio Morellino di Scansano DOCG 2007 (85%Sangiovese/15%Cab. Sauvignon): Brilliant clear garnet, nose of fresh flowers, earth and plum. On the palate, bitter cherries end in a steady silky finish. This wine pairs well with (1) pea sprouts stir-fried in garlic (2) mushroom, beef or pork rice noodle wraps (Cheung Fun) with a light soya sauce (3) steamed prawns dipped in soy sauce with chilis and (4) fish steamed with ginger and green onion, bathing in hot oil and soya sauce.
Castello Romitorio Rosso di Montalcino DOC 2007 (Sangiovese Grosso): Ruby red, the wine carries a soft richness that balances the bouquet of red berries, tobacco and violets. Its beautiful structure balances with juicy viscosity and persistent finish, pairing well with (1) any of the above while accentuating (2) the juiciness of a clay pot braised duck with mushrooms and (3) fried glutinuous rice with Chinese winter sausages.
Castello Romitorio Brunello di Montalcino DOCG 2004 (Sangiovese Grosso): King of the Tuscan reds, this is the epitome of Sangiovese. Boasting 92 points – Robert Parker and 93 points – Wine Spectator, Filippo’s wine has a bouquet of dried flowers and berries, velvety rich with balanced tannins and a long finish. This wine pairs beautifully with (1) slow cooked clay pot lamb and (2) beef dry-fried in a dark soy sauce with green onion, mushrooms and flat noodles (Gan Chow Ngau Ho).
Damon Yuen is a Certified Sommelier and Court of Master Sommeliers. He is a Wine & Spirits Educator, Writer and Consultant with over 27 years of experience in the Hong Kong food and beverage sector. He regularly teaches at the Chinese University of Hong Kong and PEAK VTC and has his own wine blog.
He can be contacted at 9037 9589 or via email: damon_yuentks@yahoo.com.hk
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