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The Best Wine Matches for a Chinese Stir-Fry


Although seafood in a stir-fry may steer you to a white and beef to a red the key is more the type of sauce the stir fry is finished with – quite often sweet and sour – rather than the base ingredient. Even with sauce stir-fries tend to be quite fresh and crunchy so think in terms of light to medium-bodied wines with a touch of sweetness.

Here are my favourites:

Rieslg inand Riesling blends

Off-dry Riesling is generally the best all-rounder but Riesling blends containing other aromatic grapes such as pinot Gris and gewürztraminer work too

Torrontes from Argentina

an interesting alternative to Riesling

Fruity Australian whites especially ones containing Sémillon and Colombard

New Zealand Sauvignon Blanc

particularly with stir-fries that contain veggies like asparagus, peppers and mange tout

Fruity rosés from Portugal or Chile, for example

work well with sweet and sour and sweet chilli stir-fry sauces.

Fruity pinot noirs – work well with stir fries with duck or beef, especially if five spice or hoisin sauce is involved



By Fiona Beckett, Matching Food and Wine