Italian wine in Chinese cuisine

The consumption of wine in China has its roots in the Bronze Age, an era in which this drink acquired a high level position in the Chinese social sphere. As a symbol of belonging to high society, the wine begins to be consumed for purely healing purposes and then becomes increasingly present in the banquets of Chinese cuisine, lending itself to accompany the refined dishes that characterize it. China, however, does not consume exclusively locally produced wine: with the growing interest in this product, it has also begun to be interested in extra- Asian wines and to import wine from the major producing countries, including Italy.
Italian wine has great potential in China as the Chinese consumer is curious to explore its richness in terms of vines, styles and expressions and also represents a symbol of status, fashion and design.

Italian wine is also beginning to spread in Chinese restaurants, where we find more and more cards of Italian white, red and sparkling wines.

But, which are the most suitable wines to consume with such a particular cuisine as the Chinese one? The answer is not easy because the ingredients at the base of Chinese cuisine present contrasting flavors , using sweet and sour sauces , alongside spicy spices , or soy sauce , extremely tasty, with a complexity that makes the task of wine to enhance the flavors of the dishes.