Lambrusco

Here’s what you need to know: Pairing wine with Chinese food isn’t about matching flavors—it’s about balancing chaos. Chinese cuisine is a symphony of spice, salt, sweetness, and umami, and wine must step up to the plate. The trick? Let acidity, sweetness, and structure do the heavy lifting. German Riesling, with its zingy acidity and subtle sweetness, is a go-to for everything from fried rice to Kung Pao chicken. It’s like a liquid citrus wedge, cutting through grease and amplifying the dish’s complexity. If you’re craving red, Gamay-based Beaujolais is your ally. Its light body and fruity notes handle everything…