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Chinese food is a match for wine

Chinese food can be quite difficult to match with wine but a competition in Hong Kong run by Cathay Pacific has thrown up some unusual combinations. Among the winners of the food and wine matching category was New Zealand's Wairau River Pinot Gris 2009 with Cantonese dim sum - a dish conventionally paired with Champagne. Others included Jacob's Creek Sparkling Rosé matched with braised abalone, usually paired with red Bordeaux, and a sweet Californian Muscat - the Martin & Weyrich Moscato Allegro 2007 - with Kung Pao chicken.

The panel comprised Asian-born and Asian-based judges and director of the competition Allen Gibbons hopes the results will help global wine producers to better understand the cultural taste preferences of the Asian wine consumer.