Celebrate the Year of the Rabbit with Hillside!
This year, the Lunar New Year begins on January 22, when we will welcome the Year of the Rabbit! Read on for some of our favorite Hillside wines to pair with classic Chinese dishes.
Veggie Chow Mein + Muscat Ottonel
The fresh & floral flavor profile & lighter body of our signature variety is a lovely pairing with the herbaceous notes from veggies like bok choy, sprouts, carrots & scallions.
Char Siu Bao (BBQ Pork Buns) + Syrah
The smoky-sweetness of the BBQ sauce calls for a juicy, crushable red. The lighter bodied style of our Syrah is an excellent choice – the elegant tannins also assist in cutting through the fattiness of the pork.
Sichuan Pork + Gewurztraminer
Fire and spice & everything nice! This dish is a flavour bomb – the signature heat from chilis & Sichuan peppercorns merged with the exotic aromas of ginger & garlic calls for a wine with equally intense & aromatic flavours. Gewurz is a perfect match!
Crispy Peking Duck + Pinot Noir
Duck & Pinot Noir are a classic pairing in many forms, Peking Duck being no different. The bright acidity of the Pinot cuts through the crispy skin without overpowering, and the fresh red fruit flavours blend beautifully with the salty-sweet sauce.
Hot Pot + Viognier
The natural sweetness and floral aromas of the Viognier are a tasty complement to the savory-sweet flavours of the Hotpot.
Tang Yuan (Sweet Rice Balls) + Ice Wine
Tang Yuan are sweet little morsels which call for a wine of equal sweetness so that flavours are balanced, never overpowered. Our Kerner Ice Wine delivers sweetness but also beautifully bright acidity – making this a mouthwateringly delicious treat!
