Anyone for crispy fish skin and chicken’s feet with champagne? The Head of Wine at Christie’s Asia hosts an unexpected wine and food pairing in a backstreet Hong Kong eatery
‘Good taste has absolutely no boundaries,’ declares Simon Tam, Head of Wine at Christie’s Hong Kong. Sitting down in a humble backstreet eatery with fellow wine specialists Tim Triptree and Cindy Tse, Tam pairs Delamotte Champagne with ‘texturally minded’ Chinese dishes, such as crispy fish skin and gelatinous chicken feet.
‘We’re really lucky in Hong Kong,’ comments Tam, ‘because we have the delicious West and the thirsty East combining together: great Chinese food with some of the best vintages from Europe.’
Later, a light and fragrant red wine from the Volnay Village in Burgundy — sampled from plastic glasses — is paired with a spread of traditional soups featuring honeycomb tripe, wonton and fish balls or quenelles. ‘It works,’ remarks Triptree. ‘The wine is light in tannins and goes well with the fish balls.’
Ultimately, Tam says, ‘The ideal pairing is one that is shared with family and friends — everything else is really just too technical.’
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