Wines for the Chinese Table

中菜一餐由蒸魚跳到燒味再跳到小炒，冇一支酒可以逐味遷就，所以我哋揀酒嘅原則好簡單：要酸度、唔要重量。呢度全部係高酸白酒（Riesling、Chablis、Aligoté、Pecorino、Rabigato 呢類）同輕身紅酒（Pinot Noir、Grenache、Chianti），落枱唔會霸住味蕾，反而令每道菜更開胃。至於重身 Cabernet？留返畀牛扒啦——佢會將成枱菜壓到冇晒層次。

A Chinese meal jumps between steamed, fried and roasted dishes, so no single bottle can chase every flavour — instead we pick acidity over weight. Everything here is a high-acid white (Riesling, Chablis, Aligoté, Pecorino, Rabigato) or a light red (Pinot Noir, Grenache, Chianti) that refreshes your palate between courses instead of flattening it. You won't find heavy Cabernet here — it steamrolls delicate Cantonese flavours.