Here's what happens when you pair hawker food with wine!
Can you picture yourself sipping on wine while munching on some kway chap?
Can you picture yourself sipping on wine while munching on some kway chap (pig’s offal served with broad rice sheets in a dark soy sauce soup)?
When we mention the word wine, Singaporeans would usually imagine classy meal settings, and classy meals to go with said setting and wine. You would not often think about sitting at a hawker centre with a glass of wine to wash down a local favourite dish.
However, that is precisely what we here at HungryGoWhere did recently. We took part in a hawker food and wine pairing trail organised by Wolf Blass Wines. Their Gold Label wines were served with hawker dishes and Tze Char (Chinese dishes) food at Zion Riverside Food Centre and Long Ji Zi Char.
While attracting curious stares from patrons at these places, we were also able to put many conventional theories to the test. Do stronger wines go better with spicier or more flavourful food? And do milder wines pair better with milder or more neutral dishes?
And these were the dishes we tried.
Zion Riverside Food Centre:
-Barbecued Chicken Wings
Long Ji Zi Char:
-Sichuan Garlic Paste Pork Belly
-Salted Egg Corn
-Long Ji Crab Bee Hoon
-Venison with Black Pepper on Hot Plate
-Stir-Fried Green Dragon Vegetables with Beansprouts.
These dishes, generally consumed with water, soft drinks, packet drinks or more Singaporean choices like Teh-C Peng Kosong (iced tea with unsweetened milk and sugar), were paired with the Wolf Blass Gold label range:
-Gold Label Chardonnay Pinot Noir Sparkling
-Gold Label Chardonnay 2015
-Gold Label Shiraz 2016
-Gold Label Cabernet Sauvignon 2016
-Grey Label Shiraz 2016
So, did these local favourite dishes pair well with the range of red and white wines available? Or did these pairings fall short of the mark? Watch our video to find out the results.
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