Gyoza

Gyoza

Gyoza are pan-fried pork dumplings with a crisp base, dipped in soy, rice vinegar and a little chilli, so the wine must cut the fried richness, ride the soy's salt and umami, and match that vinegar with acidity of its own. A bright, high-acid white is the answer. Avoid tannin and oak.

Pairs Perfectly

A Verdejo, Rueda, Spain. Green, zesty and high in acid, it handles the vinegar and soy while cutting the fried base, and it costs very little.

Pairs Well

A dry Riesling, Clare Valley, Australia. Lime-pure and racy, it keeps everything fresh and tackles the touch of chilli.

A chilled Beaujolais, France. For a red, Gamay served cool is light and juicy enough to sit with the pork without fighting the soy.

Avoid

Tannic reds and oaked whites, which turn metallic against the soy and umami.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Pinot Grigio, Italy.

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