Wine And Hot Pot: A Match Made In Heaven

Hot pot is a popular meal in many Asian cultures, especially during the Winter Solstice and Lunar New Year. It consists of a large pot of simmering water or soup stock used to cook a variety of raw ingredients, such as vegetables, noodles, shellfish, meat, and more. The dipping sauce, often made with peanut butter, sesame oil, and Chinese BBQ sauce, is the dominant flavour. Because of the diversity of flavours, the hot pot experience can be challenging for those who enjoy wines with their meal. The safest wine pairing with hot pot is champagne or sparkling wine, as the acidity and fruitiness of most champagnes and sparkling wines complement the relatively mild and subtle taste of most hot pot ingredients. Another safe choice is a wine made with the Sauvignon Blanc grape varietal, which should pair well with any shellfish ingredients. A more adventurous pairing would be a red wine made from the Grenache grape varietal, which will exhibit bright ripe fruits and relatively soft tannins that should pair nicely with meat ingredients.

Champagne or sparkling wine

Hot pot is a popular meal in many Asian cultures, especially during the winter. It consists of a large pot of simmering water or soup stock used to cook a variety of raw ingredients. Due to the diversity of flavours, it can be challenging to pair wine with hot pot. However, the safest wine pairing is champagne or sparkling wine.

The innate bubbles in champagne or sparkling wine offer a refreshing taste and balance the oily flavours of meats. The acidity in these wines also helps to cut through the oiliness of tofu puffs and acts as a palate cleanser. The acidity and fruitiness of most champagnes and sparkling wines are an obvious pairing for the relatively mild and subtle taste of most hot pot ingredients.

If you are having seafood with your hot pot, champagne or sparkling wine can help bring out the unique sweetness of seafood. A vintage champagne with a creamy texture is a good choice to pair with stronger flavours, such as Yuba.

For a spicy hot pot, a slightly sweet sparkling wine with low alcohol concentration and rich aromas, such as the Italian Cugnexio Moscato D'ASTI, is a good choice. The light sweetness can alleviate the spiciness, while the chill and dense bubbles can balance the oily taste.

Sauvignon Blanc

• Spicy Hot Pot: If you're enjoying a spicy hot pot, a Marlborough Sauvignon Blanc can be an excellent choice. The tropical fruit character of this wine can balance the heat and enhance the overall dining experience. The juicy, ripe flavours of a Sauvignon Blanc from this region can complement the spicy broth well.
• Tomato-Based Hot Pot: For a tomato-based hot pot, a Sauvignon Blanc-dominant wine is worth considering. The crisp, acidic nature of Sauvignon Blanc can cut through the richness of the tomato broth. Look for wines that highlight the varietal's citrus and passion fruit notes to create a delightful contrast with the umami flavours of the dish.
• Seafood Hot Pot: When seafood is the star of your hot pot, a New Zealand Sauvignon Blanc can be a fantastic choice. The grassy, stone fruit characters of these wines can complement the seafood beautifully. The bright, crisp acidity of a New Zealand Sauvignon Blanc will also help refresh your palate between bites.
• Vegetable Hot Pot: If you're enjoying a vegetable-focused hot pot, Sauvignon Blanc can again be a great option. The wine's herbal and grassy notes will complement the vegetables, especially if you include ingredients like zucchini, fennel, asparagus, or peas. Look for a Sauvignon Blanc with pronounced pyrazine characteristics, as these compounds enhance the overall flavour profile of the pairing.
• Light and Delicate Flavours: Hot pot can also be paired with Sauvignon Blanc when the flavours are kept light and delicate. The wine's crisp acidity and herbal notes make it a good match for spring vegetables, fresh tomatoes, and white meats like chicken or turkey. An oaked Sauvignon Blanc can be particularly well-suited for dishes with creamy sauces or mushroom-based recipes.

When pairing Sauvignon Blanc with hot pot, consider the specific ingredients and flavours in your dish. The wine's versatility means it can complement a range of hot pot styles, from spicy and tomato-based to seafood and vegetable-centric. Remember to take into account the regional variations of Sauvignon Blanc as well, as the same varietal can offer different flavour profiles depending on its origin.

Grenache red wine

Grenache wines typically have medium acidity, medium tannins, and high alcohol content, ranging from 13.5% to 16% ABV. The signature flavour profile of Grenache includes juicy, ripe red fruit, such as strawberry, raspberry, and black cherry, punctuated with spicy notes of cinnamon and a floral bouquet. The thin skin of the Grenache grape results in wines that are lighter in colour and tannins, creating a softer, more approachable drinking experience.

When pairing Grenache with hot pot, consider the spices and peppery notes that can complement the flavours of the dish. The spice in Grenache makes it a perfect match for spiced and herb-heavy dishes, including roasted meats and vegetables. Additionally, the alcohol in Grenache can help reduce the burn of spicy food when served slightly chilled.

Grenache wines are produced in a variety of styles, from dry to semi-sweet and sweet. For a hot pot meal, a dry or semi-sweet Grenache would be a great choice. These styles pair well with slow-cooked meats, such as beef, pork, lamb, and even chicken. The spice and peppery notes in the wine will enhance the flavours of the hot pot broth.

When serving Grenache with hot pot, it is recommended to chill the bottle for 30 minutes before letting it sit at room temperature for about 10 minutes. This will bring the wine to the optimal temperature of 60-65 degrees Fahrenheit, enhancing your drinking experience.

Riesling

When pairing Riesling with hot pot, consider the specific ingredients and flavours in your meal. For example, a dry Riesling with good minerality would pair well with shellfish, while a sweeter Riesling could balance out spicy flavours in the broth.

• Temperature: Serve the Riesling chilled, but adjust the temperature based on the dryness or sweetness of the wine. Cooler temperatures will highlight the bracing, acidic aspects of the wine, while a slightly warmer temperature will allow the sweetness and ripe fruit flavours to shine.
• Glassware: Enjoy your Riesling from a Riesling-specific glass or a universal wine glass.
• Food pairings: Consider the specific ingredients in your hot pot. Riesling pairs well with seafood, meats, and vegetables, making it a versatile choice for this dish.
• Spiciness: If your hot pot is on the spicier side, a sweeter Riesling can help balance out the heat.
• Acidity: Riesling's high acidity can cut through rich, fatty ingredients in your hot pot, such as meats or oily vegetables.
• Flavour intensity: Choose a Riesling with a similar intensity to your hot pot. For example, a lighter, more delicate Riesling would pair well with milder flavours, while a bolder Riesling could stand up to stronger flavours and spices.

Remember, the beauty of hot pot is its customizability, so feel free to experiment with different types of Riesling to find your perfect pairing!

Pinot Noir

When pairing Pinot Noir with hot pot, consider the various ingredients and flavours that will be present. For example, if you're using tomato soup as a base, the high acidity of Pinot Noir can cut through the richness of the dish. Additionally, the wine's earthy and spicy notes can complement the spices in the hot pot.

The versatility of Pinot Noir also shines when pairing it with different types of meat commonly found in hot pots, such as beef, pork, or lamb. The wine's lower tannins and high acidity can help to cut through the fattiness of these meats, enhancing the overall dining experience.

When choosing a Pinot Noir for your hot pot, look for one that is rich and fruity. For example, the 2013 Pinot Noir from Dr. Konstantin Frank is a great option, as recommended by Ben Dailey of Cebo in the Finger Lakes. You can also explore Pinot Noirs from regions like Burgundy, California, Oregon, Germany, or New Zealand, each offering unique characteristics influenced by their respective terroirs.

In conclusion, Pinot Noir is an excellent choice for those seeking a red wine to pair with hot pot. Its complex flavours, high acidity, and ability to complement a variety of ingredients make it a versatile and enjoyable option for this dining experience.

Frequently asked questions