OMGD China Wine & Food Pairing
Bailliage of Beijing
Beijing, February 18, 2017
Winter whites paired with Japanese delights

We returned to the Westin Chaoyang to complete our survey of pairing red and white wines with Japanese cuisine. Last November, autumn reds highlighted the fall season. Now in February winter whites stepped up to shine. Master Chef James Liu of Westin Chaoyang's MAI restaurant created a Japanese dégustation of eight exquisite courses.

Starting at the Westin's Mix Lounge and Bar the reception was a play of white with shades of green pairing bright Green Apple Vodka Martini with hors d'oeuvres of green bean, seaweed salad, white ginkgo nut, wasabi peanuts, and skewered ham and cucumber roll.

Afterwards in the Tatami Room a bio-dynamic 2002 Françoise Bedel “L'âme de la Terre” Vintage Champagne with tempura of prawn, eggplant, enoki mushroom, green pepper, snapper fish meat roll and quail egg commenced proceedings.

A refreshing 2015 Domaine Luneau Papin Pierre de la Grange “sur lie” Muscadet de Sèvre et Maine followed with teppanyaki squid, vegetables and a hot and sour sauce. An expressive and fragrant 2013 Sancerre from Domaine Lucien Crochet was a beautiful match to a Kumamoto oyster sashimi.

Next we compared Chardonnay wines, from Chablis and the Napa Valley. A 2013 Premier Cru Chablis 1er cru ‘Montée de Tonnerre’ from Domaine Jean Collet met its match in a clear soup of clam, wakame and poached egg. Robert Mondavi 2011 Chardonnay from Napa was warm, oaky and redolent of yellow pears and golden apples. It was beautifully partnered with glazed codfish, miso and sticky rice.

Steamed scallop and caramelized konjak made sweet harmony with a 2015 Domaine Huet Vouvray Demi-sec. Concluding the delights were the tropical fruits, roses, and warm baking spices’ sensations of a 2007 Domaine Schlumberger ‘Cuvée Christine’ Alsace Grand Cru Gewurztraminer Vendanges Tardives married perfectly with deconstructed plate of lychee pudding, mango, pineapple, orange and kiwi.

Michael Delacruz
Vice-Échanson