Hong Kong-born Chef Dee Chan is very popular with celebrities
Deep-fried foods love wines that are fresh and salivating.
The acidity in such wines is like a “handkerchief”, which helps wipe away the grease from the food.
Crispy Fish Skin with Salted Egg Yolk
My favourite pairing is a 100% pure Chardonnay bubbly from a small producer based in the Grand Cru Village of Oger. Champagne Chapuy Grand Cru Blanc de Blancs Brut Reserve is just that, a top champagne made entirely from Grand Cru grapes!
“Bi Feng Tang” Crispy-Fried Eggplant, Garlic Chilli
A Champagne or white wine will pair well with this too. I have, however, decided to go for a fresh, lively, fruity red from Spain made entirely from Garnacha, aka Grenache. El Hombre Bala Negre is a cult producer. The vines come from high altitude vineyards about 80 km south-west of Madrid. Wait for this! The vines are between 50 and 90 years!!
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