What Wine Goes With Chinese Food?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Chinese meals mix sweet, salty, sour and spicy, often all at once, so choose flexible wines. Off-dry Riesling and Gewürztraminer handle sweet-and-sour, spice and soy. Sparkling wine is great with dumplings and fried dishes. For roast duck, char siu pork or beef dishes, choose Pinot Noir.
Quick decision
- Sweet-and-sour or orange chicken→ Off-dry Riesling
- Dumplings, spring rolls, fried rice→ Dry sparkling wine or Pinot Grigio
- Kung pao, Sichuan or spicy dishes→ Off-dry Riesling or Gewürztraminer
- Peking duck, char siu, beef with black bean→ Pinot Noir
- Steamed fish or seafood→ Dry Riesling or Sauvignon Blanc
Why a little sweetness helps
Sugar in sauces makes dry wines taste sour and thin. A slightly sweet, high-acid white like Riesling balances that sweetness and cools spice.
Reds that work
Choose fruity, low-tannin reds. Pinot Noir suits duck and roast pork; a juicy Grenache or Zinfandel can suit beef dishes. Very tannic reds clash with soy and chili.
Ordering for the table
With several dishes, one off-dry Riesling plus one Pinot Noir covers almost everything.
Common questions
- What is the best wine for Chinese takeout?
- Off-dry Riesling is the most versatile. Sparkling wine and Pinot Noir are good second bottles.
Choosing a glass? See the Riesling and aromatic whites wine glasses its makers document, in the free Wine Glass Finder.
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.