Sweet & Sour Pork
Sweet & Sour Mandarin Fish
A dry wine will not work.
The sweet and sour will obliterate it.
A dry wine does not measure up not only because the sauce is sweet and sour but also because there’s vinegar in the sauce. As we all know, vinegar overwhelms and neutralises wine.
Fear not because there are many choices.
One of the best pairings is Riesling Spatlese where the fruity sweetness pairs deliciously with the sauce.
The fruity sweetness of Riesling is never cloying or sticky. Instead, because of the DNA of this noble varietal, Riesling – even when fruity and sweet – is full of freshness. That natural acidity is perfect with the pork and fish which are deep-fried.
Vouvray Demi-Sec is another outstanding choice. The freshness of Chenin Blanc is near immortal and hangs around for decades. If the white is not from the Loire, a Chenin Blanc that is Medium-Sweet will work just as brilliantly. South Africa – where the Dutch name for it is Steen – loves Chenin as much as the Loire.
Another can’t-put-down pairing is Champagne Sec where between 17 and 32 g/L of residual sugar is allowed in the bubbly (against a maximum of 12 g/L of residual sugar for Brut). Like Riesling Spatlese and Vouvray Demi-Sec, Champagne Sec is just as lively, lifted and refreshing!!!
