Paring down Pairings

My go-to order from my neighborhood Chinese takeout spot is General Tso’s chicken (basic, I know), spicy Sichuan wontons, steamed bbq pork buns, and some veggie chow mein. So tasty, but not necessarily easy to pair with many of my go-to wines. The sauce on the General’s chicken and the bbq pork has a bit of sweetness, the chili oil dousing the wontons provides a noticeable kick, while the soy sauce on the chow mein gives a bit of savory umami. What type of wines can live up to all those delicious and varied Chinese takeout flavors? Let’s talk about it! Continue reading