What wine pairs with riz cantonais?

Pinot Blanc

white · Pinot Blanc · Alsace · France — 8–10°C

Alsatian Pinot Blanc (Auxerrois and Klevner often blended on varied Haut-Rhin soils) — golden apple, discreet white flowers, sweet almond and freshness accompany Yangzhou Cantonese rice without masking its ingredients; aromatic neutrality respecting the signature triple ingredient (scrambled egg, diced char siu ham, peas), gentle acidity not competing with soy sauce flavouring the long basmati rice wok-fried at 250°C.

Chardonnay non boisé

white · Chardonnay · Bourgogne · France — 10–12°C

Unoaked Burgundy Chardonnay (Mâconnais or Bourgogne Aligoté Côte d'Or, stainless-steel ageing without wood) — apple, lemon, minerality and white flowers balance the Cantonese rice richness and the umami of eggs and ham; mineral edge echoing the light soy sauce that umamis the rice, sharp freshness de-greasing scrambled egg and char siu, golden-apple edge holding peas and chopped spring onion.

Crémant

sparkling · Chardonnay, Pinot Noir · Bourgogne · France — 6–8°C

Crémant de Bourgogne (Chardonnay-Pinot Noir blend, traditional method minimum 9 months on lees) — apple, autolytic brioche, citrus and fine bubbles cleanse the palate between each bite of Cantonese rice; taut acidity slicing the wok-oil fat at 250°C, fine bubbles aerating long-basmati rice wok-tossed with scrambled egg and char siu, brioche echoing the crunch of fried small onions.