Wine doesn’t only go with cheese and crackers – it’s also an excellent complement to your favourite CNY goodies. Unsure about the type of wine to pair your pineapple tart or bak kwa with? Wine deal site Vinomofo has some advice.
Bak kwa with… Riesling Wine
The acidic nature of the Riesling balances out the sweetness of the dried meat.
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Pineapple tarts with… dry sparkling wine
A dry, versatile sparking complements the buttery, crumbly nature of the tart and also provides a welcoming acidic flavour to cut through the sweetness of the pineapple.
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Spicy dried shrimp rolls with… Pinot noir
The light-bodied, rich fruit nature of the pinot works well with the pastry, chilli and shrimp.
Image: Lianhe Zaobao
Love letters with… Chardonnay
The buttery composition supports the flavour combination of the biscuit.
Lou hei with… Grenache
The bold, rich red fruit flavour and velvety texture of the Grenache supports both the sweet and savoury nature of the lou hei.
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It can be agonising having to think twice about every single CNY treat and/or glass of wine. Spend just seven minutes on a workout every day to munch away without guilt.
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