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Everything you've always wanted to know about wine but were afraid to ask.

If you are in a hurry

How to associate a wine with such a complex dish?

Cantonese rice is a mixture of several flavours: the rice is fairly neutral, but the vegetables and pieces of meat bring an explosion of taste that is very appreciable! The textures are also different: between the fondant of the rice, the tenderness of the meat, the crunchiness of the vegetables...
You should therefore opt for a dry white wine, fairly light and not very aromatic, with a nice minerality and a full-bodied touch. Its raw explosion in the mouth is in perfect balance with the multiple flavours of Cantonese rice.

The best appellations for Cantonese rice

The white wines of Provence are sunny and full-bodied, perfect with Cantonese rice. Try a bandol or a Coteaux-D'aix-en-provence. You can also go to the Rhone Valley and taste a Saint-Joseph. The white starts with emerald reflections on a pale colour but evolves towards gold. It has a very good balance between acidity and softness.
Finally, test the wines of Burgundy like a Chablis. On the nose, the notes are very fresh, mineral and citrusy. The Chablis is dry and has an invigorating acidity, perfect with Cantonese rice with shrimps!

Where does Cantonese rice come from?

When they say "Cantonese rice", you probably think of peas, diced ham and omelette.
In fact, the real name of Cantonese rice is Chinese stir-fry rice. The traditional recipe is very simple: it allows you to finish the simple rice by adding eggs. However, depending on the region and what you want, Cantonese rice, or stir-fried rice, may contain several ingredients: chicken, shrimps, various vegetables...

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