So, what kind of wine can pair with boiled Hakka Salted Pork with Hakka Kumquat marmalade? ….high acidity, full bodied whites with notes of orange peel, tangerine, stone fruit and tropical fruit are great choices,

Dolcetto, means “little sweet one” in Italian, referring the grape is quite sweet at harvest.

Pairing this Valpolicella Ripasso Classico with the duck breast is a clever and right choice.

As Halloween approaching in one week, the timing of introducing this popular Taiwanese snack with a spooky name is just perfect. The name of the dish is called Coffin Bread.

This wine is made by 70% Montepulciano and 30% Sangiovese with deep ruby color. Intense black cherry, blackberry, black plum, cassis and raisins jumps out from the glass

This Muscadet Sèrve et Maine is made by 100% Melon de Bourgogne grown in Muscadet Sèrve et Maine in Nantais, Loire Valley,

Lacrima means tear in Italian. It refers to the tear shape of berries. Furthermore, due to its delicate skin, the berry exudes small drop of juice on the grape and vine when it is fully ripe. That’s how Lacrima gets its name.

Shacha sauce is a dark paste that is primarily used in Fujian, Chaoshan, and Taiwanese cuisines. It has a savory, briny and slightly spicy taste.

Stinky Tofu is a type of fermented food that is notorious for its funky, stinky aromas. The distinct smell of the Stinky Tofu has won many loyal fans who think the stinker the better.

What make Cold Sesame Noodles so special and addictive is the dressing. It is the focal point of this dish.

I picked Hild Elbling Sekt, a German sparking wine made from Elbling grape to pair with these dishes and the outcome was surprisingly good.

Today, we are pairing the soy sauce spicy version with a red wine from Rioja region of Spain.

Falanghina, a white grape variety, is consider Campania’s oldest variety along with Aglianico.

This organic Avinyó vintage Cava is made of méthode traditionnelle (going through second fermentation in the bottle just like Champagne does).

Can Alsatian Pinot Noir Maison Kuentz-Bas take on Dorade in Chilly Bean Sauce and Pork Sandwich?

I made this cheerful Bellini by using the fresh pear purée then topping with Zardetto Prosecco Superiore

How can you not love Rioja Blanco, especially when it is made by Lopez de Heredia?