Perfect match

Root vegetables are at their best in winter, with the cold weather making them more flavourful and tender. Pan-fried white radish cake is not only eaten during Lunar New Year but is popular year-round as a dim sum dish. The steamed radish cake is seasoned with diced cured meat and seafood, which add richness, contrasting textures, meaty bites and depth. Pan-frying gives the cake additional richness. Red or white wines go well with radish cake but wines that are too delicate will not stand up to the richness of the cake, nor are they particularly suited to the winter months. Good fruit and savoury, spicy oak will soak up the cured meat nicely.

Cloudy Bay Pinot Noir 2009, Marlborough, New Zealand

Martinborough produces structured pinot noir. Those from Central Otago are perfumed and lush while those from Marlborough are pretty, fruity and easy. Cloudy Bay pinot would be a good accompaniment for pan-fried radish cake; the wine's cherry fruit is delicious with the sweet radish, and the subtle flavour-enhancing oak matches the richness of the cured meat and adds depth and interest.

Available for HK$298 at Rare & Fine Wines (tel: 2522 9797)

Charles Melton Rose of Virginia 2010, Barossa Valley, Australia

Rose is a lovely wine to drink with Chinese food, and this has nothing to do with its colour. The fact that rose has rich red fruit flavours and refreshes the mouth the same white wine does means it can swing either way and match a larger range of seasonal food. This wine works well with the cured meat and the white wine freshness perfectly compliments the sweet radish. The wine is made without oak, so the fruit shines through.