That old 'white wine with white meat' rule doesn't apply in this part of the world. There are endless ways to cook chicken and not all of them result in a dish that matches white wine. Take crispy chicken marinated with nam yu (red fermented beancurd paste), for instance. This Cantonese classic is difficult to do well - the skin should be crisp but not oily and the meat moist. The aroma is heady and seductive, with a nutty richness and sweet depth. A wine to accompany this dish should contain fruit that is either level and mature or fresh and vibrant.
Wooing Tree Blondie pinot noir 2009, Central Otago, New Zealand