Can't think of a thing. Good sweet and sour sauce contains a good bit of vinegar. Not your most red wine friendly ingredient in that kind of quantity.

Not every dish is made to go with wine. Berno's suggestions are your best bet if you insist.

Me.........I'd have a nice beer.

PH
That's a tough one. I think you should experiment with some possibilities and report back to us. Something fruity and acidic, maybe. I've tried a Cotes du Rhone with an asian sweet-and-sour, and the food toned down the acidity of the CdR, but the fruit was also a bit muted by the sweetness. I ended up going with beer.
quote:
Originally posted by PurpleHaze:
Can't think of a thing. Good sweet and sour sauce contains a good bit of vinegar. Not your most red wine friendly ingredient in that kind of quantity.

Not every dish is made to go with wine. Berno's suggestions are your best bet if you insist.

Me.........I'd have a nice beer.

PH


Agreed. Tsing Tao and iced water for me.
To be honest,

whenever I have family gatherings and they request I bring a wine for them ...
(they're generally clueless on what they're drinking)

I usually will bring a fruity cali cab (see Silver Oak, alex valley), because most in my family have heard of cali cab. I'd tell them the bottle is 50$+ retail and usually by the end of the night every has a good time and comments on how good the wine is. Me personally, I'll just smile and go with it, like everyone else said, the vinegar and the sugar in SS chicken will probably blow away any distinctive flavors you may get in a nice bottle.

That being said, I was at a chinese restaurant the other night, and the table next to me brought out an 89 lafite. They ordered an assortment of lobster, general tsos and veggies. The restaurant not have proper wine glasses used those small stump glasses. The whole night the host just kept saying that the bottle costs alot of money, and everybody commented on how the food tasted better.

=)
OK, for the dinner I decided to bring two wines, both a red and white. For the white I brought an affordable Cotes du Rhone 2004 E. Guigal which was a nice match and despite the wine being just OK, the oak and low acidity matched the sweet and sour chicken marmalade topping well. Originally I wanted to bring a Beaujolais but decided to go with a 2002 Fonterutoli Chianti Classico which surprised me with it's tannic and almost Bordeaux style. Not what I expected but a very nice fashioned wine that clashed with the chicken, but that was probably due to the fact that 2002 wasn't a great year. In the end I think a nice fruity Cotes du Rhone would have fit the bill...
quote:
Originally posted by khmark7:
OK, for the dinner I decided to bring two wines, both a red and white. For the white I brought an affordable Cotes du Rhone 2004 E. Guigal which was a nice match and despite the wine being just OK, the oak and low acidity matched the sweet and sour chicken marmalade topping well. Originally I wanted to bring a Beaujolais but decided to go with a 2002 Fonterutoli Chianti Classico which surprised me with it's tannic and almost Bordeaux style. Not what I expected but a very nice fashioned wine that clashed with the chicken, but that was probably due to the fact that 2002 wasn't a great year. In the end I think a nice fruity Cotes du Rhone would have fit the bill...


interesting, and good to hear, thx for the suggestion

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