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Chinese
Ahhh, pork fried rice, Singapore noodles, beef with broccoli -- order it all. The only real rule of thumb to keep in mind for drinking wine with Chinese food is that you don’t want heavy reds with lots of tannins; they tend to clash awkwardly with the spices in your General Tso’s. Any dishes heavy on soy sauce go well with crisp whites like a Sav Blanc or Chardonnay, and any kind of fried chicken in sauces can be paired with a bubbly Moscato to offset the sweet and sticky glaze.