HG’s usual beverage with Chinese food is beer (sometimes mixed with Guiness Stout for a Black-and Tan). Never found an agreeable wine that enhanced Chinatown cuisine. Until…
At the feast HG recently enjoyed at Congee on the Bowery, Restaurateur Daughter Vicki F. brought two wines that added a new, positive dimension to the meal. Wine One: Sauvignon Blanc. Box O’ Birds, Marlborough, New Zealand 2011. Wine Two: Riesling, Thirsty Owl, Finger Lakes, N.Y. 2009. Super yummy. Would go nicely with Indian food, HG believes.
