Dim sum is a luxurious way to dine. The small morsels land on your table at a leisurely pace. And there are literally hundreds of types, limited only by the creator's imagination. Steamed dim sum is usually the most varied, ranging from staples such as har gau and siu mai to chicken feet with black beans, tripe with black pepper, mushrooms stuffed with minced pork and pig's intestines with ginger. With the diversity of flavours, the best wine to serve with steamed dim sum should offer a medium range of richness and plenty of fruit purity. Oaked wines with this food are unsuitable. Wine with some fresh acidity is a handy flavour backbone for such a large and varied range of saltiness and even spiciness.
Quartz Reef Pinot Gris 2007, Central Otago, New Zealand