Perfect match

Salt-baking is one of the oldest forms of cooking. The salt acts as a barrier, sealing in moisture while protecting it from direct heat. The salt also penetrates slightly into the food, seasoning it. Chinese people have long used this method to cook chicken, mixing the salt with ingredients such as peppercorn, cinnamon and star anise, which further flavour the meat. A wine to go with salt-baked chicken needs to have plenty of pure fruit, tones of minerality and a linear structure to support the chicken and the spices. Wines with good, natural acidity will also cleanse the palate of the fat in the chicken.

Leeuwin Estate Art Series Riesling 2009, Margaret River, Western Australia

Everything produced at Leeuwin Estate has an unmistakable depth and elegance. The Art Series chardonnay, cabernet and this riesling are collector's items, and can age for a decade or more. This riesling is pure lime and citrus; it's perfumed without being frivolous. It's deep and long at the same time. It's a good match for the salt-baked chicken as the wine's freshness will heighten the chicken succulence.

Available for HK$159 at Rare and Fine Wines (tel: 2522 9797)

Cloudy Bay Te Koko Sauvignon Blanc 2008, Marlborough, New Zealand

Te Koko, meaning 'fluffy white clouds', is the Cloudy Bay winery's flagship sauvignon blanc. It's so different from ordinary sauvignon blancs that it's a bit of a shock. For starters, it's fermented in oak barrels, while ordinary sauvignon blanc is fermented in flavourless stainless-steel tanks. Secondly, the wines have a much more hands-off approach, providing a taste that is rare in this day and age. The richness of the wine will go well with the sweetness of the chicken. The salt is a lovely platform for the Te Koko minerality and it magnifies it brilliantly.