A colleague from Australia asked if my palate is more acquainted with old world wine or new world wine. I said with a smile , old world wine. He was not offended by my remarks, but rather gave me two bottles of his collection – an Australian Pinot Noir and a New Zealand Pinot Noir.
His description on the wines were the New Zealand red is more fruity in style where as the Pinot from Australia is more mineral.
My latest experience on Burgundy reds, which are also made from 100% Pinot Noir, shows that they are a better match with Chinese banquet than the powerful Bordeaux.
A typical Chinese banquet would serve seafood, meat, poultry, and soup. Bordeaux would not be a good match with seafood and white meat. Burgundy is less overwhelming and more elegant in style which pairs well with both seafood and meat.
We put this theory to test, went for an 8-course Chinese dinner and served the meal with Burgundy reds. The general comments were a bit mixed.
Maybe a Burgundy red is an elegant and subtle lady whose charm will require some understanding to be appreciated. A Bordeaux wine is a glamorous, attractive diva that would always be the spotlight in any circumstances!
Grape Wine Journey 
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