Wine pairings for
Here are 3 recommended wine pairings for char siu bao. Click the button below to explore all options on the Verso app.
Pinot Noir
Mornington Peninsula Pinot Noir (cool maritime Victorian terroir 90km SE of Melbourne, red basalt and clay soils) — cherry, strawberry, undergrowth and sweet spices dialogue with the sweet glazed pork of Cantonese char siu bao; coastal freshness echoing the five-spice-honey-soy-hoisin glaze of char siu, discreet tannins respecting the fluffy steamed rice dough, sweet spices holding the five-spice (cinnamon-star-anise-clove-fennel-Sichuan-pepper).
Riesling demi-sec
Off-dry Mosel Riesling (Kabinett or Spätlese on blue slate, residual sugar 30-50g/L and 8-9g/L acidity) — peach, lime, honey and mineral slate echo the sweet-spicy glaze of char siu pork while staying bright; residual sugar aligning with the honey-soy-hoisin Cantonese glaze, taut acidity de-greasing the fluffy steamed rice dough, slate prolonging the 5-spice.
Champagne Rosé
Rosé Champagne (Pinot Noir-Chardonnay blended as rosé d'assemblage or saignée, traditional method 15-36 months on lees) — strawberry, cherry, autolytic brioche and fine bubbles bring a festive touch to fluffy bao and glazed pork; red cherry echoing the red Cantonese-coloured pork dyed with red sugar, brioche prolonging the brewer's-yeast-leavened fluffy steamed dough, fine bubbles aerating the hoisin-honey-five-spice glaze.