CHINESE CUISINE (SEE ALSO HUNAN CUISINE AND SZECHUAN CUISINE)

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• BEER, ESP. PILSNER OR WHEAT, AND ESP. WITH SPICIER DISHES
• GEWURZTRAMINER, ALSATIAN, ESP. WITH SPICIER DISHES
• RIESLING, ESP. DRY TO OFF-DRY (e.g., German Kabinett), AND ESP. WITH CANTONESE FOOD
• Champagne, esp. with dim sum or fish dishes
• Chardonnay, esp. Australia or California, lighter-bodied, no oak or light oak
• Sauvignon Blanc, esp. New Zealand, and esp. with fried appetizers and/or seafood
• fruity wine
• sparkling wine, esp. with dim sum
• white wine, aromatic and/or offdry
• 7-Up, esp. blended with spirits (e.g., Cognac)
• Beaujolais, esp. with spicier meat dishes
• Champagne, rose
• Chenin Blanc, esp. off-dry
• Gruner Veltliner
• Pinot Noir, esp. with duck and meat dishes
• Viognier
• Vouvray
• Zinfandel, white
• rose, esp. fruity and esp. with spicier dishes
• tea, esp. Chinese