White wine paring with Xiamen's renowned cuisine

Wine 1 lineup 

The lineup of white wines

Zonin Prosecco, Dr Loosen Riesling from Mosel, Vidal Pinot Gris, Elephant Hill Sauvignon Blanc, Joseph Mellot Sancerre, Framingham F Series Sauvignon Blanc, Framingham Noble Riesling.

Wine 1 prawns

Pan-seared crispy prawns found a perfect partner in the Dr Loosen Riesling as well as the Joseph Mellot Sancerre.

 

Wine 1 worms

Tusundong - sea worm jelly - which again worked very well with the Dr Loosen Riesling and Joseph Mellot Sancerre as well as Vidal Pinot Gris.

 

Wine 1 Pork sausage most delicious

 Chinese stuffed sausage was delicious with the Elephant Hill Sauvignon Blanc, Joseph Mellot Sancerre and Framingham F Sauvignon Blanc.

Wine 1 crispy schnitzel

 The Crispy pork with crumbs was a popular choice with nearly all the wines from  Prosecco, Riesling, Sancerre and Elephant Hill Sauvignon Blanc from Hawkes Bay and Framingham's F, a big MLF, spicy, pungent Sauv from Marlborough.

 Wine 1 Pork intestine with sweet caramel sauce

 Caiguo - deep fried pork intestines! with a sweet, almost caramel sauce that was an instant success with Framingham's noble Riesling.

Wine 1 Roger translating for Celia

Roger translating for Celia

Wine 1 groupWine 1 food match 

An interesting combination of flavours.

 

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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