Chef and restaurateur Ming Tsai suggests wine pairings for his appetizers at the 2007 Food & Wine Classic in AspenChef and restaurateur Ming Tsai suggests wine pairings for his appetizers.
[MUSIC] [BLANK_AUDIO] Pinot Grigio. Pinot Gris. Pinot Grigio, if you're in Italy, this is a Pinot Gris. This is from Sonoma Coast by Susan Doyle. I'd be lying to say who Susan Doyle is. I know she's a woman. [LAUGH] Pinot Gris' got high acid, which I love. This I would match absolutely with the pot sticker. A great Asian style or dry cure in Sapporo would go great. Tsingtao Harbin would go great. High acid is fantastic. Because this was pan fried, it's shrimp and pork. It's somewhat rich. Having a high acid wine balances off that richness. Champagne would be awesome as well. Hands down one of my favorite Pinots, William Selyem. They've just been making fantastic Pinots in this country for such a long time. If you don't know, it's a Russian river valley. Pinot will the beef sautees. Pinot gris with the chicken and shrimp sautees. You can do the Pinot with the chicken. The raw zucchini I would toss, but But the one thing to always keep in mind with wine and food and beer matching is you are making the purchase. So whatever tastes good to you is all that matters. If you like a great Bordeaux with your cheese fries go for it. [LAUGH] Who cares who's gonna say anything? [MUSIC] [BLANK_AUDIO]