Food | A thrill to remember

When one thinks of Chinese white wine, the image of numerous men speaking loudly, smoking and drinking without reservation in a private dining room at a Chinese restaurant comes vividly to mind. Usually, around the dining table, they swallow the white wine in a quick manner, and it goes deep down into the stomach. Then, it is not unusual to see these white wine drinkers drop onto the floor and be carried out of the restaurant like corpses, as they are so drunk that they are not able to make it home alone.
Drinking white wine, which is very high in alcohol content, is a thrill to many individuals. Usually, the wine is not to be savored on the palate, but to be swallowed as fast as possible. After that, the aroma of the wine slowly starts to please the senses.
In general, that is the traditional way that men and women drink white wine in China, but Adolphus Foo, Food and Beverage Manager at the City of Dreams Macau, believes that we can drink it in a different manner.
“I think Chinese white wine can be drank slowly with refined Chinese cuisine. The aroma of it is actually very pleasant with spicy and salty food. One does not always have to get drunk and swallow it so quickly. It is a matter of personal preference, but I think the white wine can be appreciated in a small amount,” he says.
Founder and president of the Macau Sommelier Association, Adolphus is originally from Malaysia and has worked in the wine industry for over 22 years. Among the many accolades that he has garnered include champion of the Australian Wine Competition and a finalist of Sopexa Sommelier Grand Prix in Singapore. An experienced wine judge, he has judged at the Hong Kong International Wine and Spirit Competition, Flavors Magazine in Malaysia as well as New Asia Cuisine and Wine Scene in Singapore. A Certified Sommelier from the Master Court Sommelier (UK), Certified Specialist of Wine from the Society of Wine Educators (USA) and a recipient of the Advance Wine and Spirit Education Trust with Distinction, he is also an accredited lecturer for L’Ecole du Vin de Bordeaux (CIVB).
Together with City Of Dreams Executive Chinese Chef Tam Kwok Fung, Adolphus creates a menu that celebrates the wonder of Chinese white wine and the nuances that it can bring with delicate dishes. “Today we are trying two types of white wine, Kweichow Moutai liquor (Feitian) and Wenjun. You’d be surprised to discover a new way to drink the white wine, which is more approachable for individuals who cannot handle a lot of alcohol,” he explains.
For the Wenjun, Adolphus recommends to pair it with the poached US prime beef with chili and spices. The secret to enjoying the aromatic characteristics of the Wenjun, according to Adolphus, is to first to bite on a Sichuan peppercorn, then sip the white wine.
“This is incredible. The perfume of the Sichuan peppercorn is enhanced exponentially with the Wenjun. The warmth and softness of the white liquid on the palate turns into a clean and pure aftertaste, with a bit of sweetness that lingers on the tip of the tongue. After that, “it is as if I have been perfumed with the fragrance of the wine infused into every drop of liquid in my body,” I say.
When it comes to the Kweichow Moutai liquor (Feitian), the braised little yellow croaker in soy sauce is suggested to go with the wine. Rich in sauce, the fish has a tender texture. As I drink a little bit of the Moutai, the sweetness of the croaker is enhanced, and the sauce becomes even more full of flavor. The Moutai is magnifying every little detail. Thanks to Adolphus, I have now discovered a new alternative to swallowing the white wine like there is no tomorrow. We should really all slow down and take time out to appreciate the wine from now on.