Deep Blue 2010
Florence Chaw, manager of 1920s-style Shanghainese bar Jiu Zhuang says, “Chinese wine complements our concept and we want more people to know about it. Plus, we like to offer non-conventional options. Our final menu will include around three to four varieties.” Among the first to be introduced is this ruby-colored Bordeaux-style blend of cabernet sauvignon, merlot and cabernet franc from Grace Vineyard in Shanxi, China. It’s a well-balanced tipple with a ripe dark berry nose, which is fab with Chinese classics like braised pork belly.
$180 at Jiu Zhuang.
Grace Koshu Katsunuma 2010
Clean and delicate—kind of like your typical pinot gris—this bottle by Grace Winery (unrelated to its namesake Chinese wine maker) in the Nippon hub for grape wine production, Katsunuma, is made from koshu grapes. IKYU’s general manager Vivi Chang says, “We decided to bring in the Japanese white wine as it pairs well with sashimi and sushi as well as white meat dishes.”
$80 at IKYU.
Monsoon Valley Blended Rose
A best seller at Thai eatery Jim Thompson, this light bodied wine is made from a mix of chenin blanc, colombard and shiraz grapes. Extremely fruity—with strong mango and red berry aromas—the award-wining rose goes down a treat with hot and spicy recipes.
$60 at Jim Thompson.
