Even the uninitiated will tell you that red wine is best paired with red meat like beef and duck, while white wine complements fi sh, chicken and shellfi sh. But at a Chinese wedding banquet where a diverse assortment of meats and vegetables are served, does this rule of thumb still apply?

Local wine retailer Wine Affaire’s business development manager Adrian Soh, says that since typical Chinese wedding banquets serve dishes that are baked, steamed, lightly fried or presented as cold platters, the same fundamentals apply — as does the general practice of pairing strongly fl avoured dishes with equally bold and robust wines that will rise to the occasion.

Various wines complement Chinese food very well. For instance, Red Zinfandels, which are jammy with raspberry fl avours, are perfect with barbecued pork or marinated meats, while Pinot Noirs are excellent with fatty salmon or tuna slices. For lightly spicy dishes, the Gewurztraminer is an excellent choice, while for heavily seasoned or spicy fare, there’s nothing better than a Shiraz.