The Do's
-
01
Lead with sparkling
For dim sum, fried starters and Szechuan chilli dishes, start with Franciacorta DOCG or Conegliano Valdobbiadene Prosecco Superiore. Fizz buffers heat and cuts fry-oil.
-
02
Pick low-tannin reds for Szechuan
Lambrusco di Sorbara and Frappato (Cerasuolo di Vittoria) handle mala chilli without multiplying the burn. Keep the tannin level light.
-
03
Match Barbera d'Asti to char siu and Peking duck
Bright acid and medium weight ride the caramel-soy lacquer and duck-fat richness without dominating either.