The Pairing Library
Kung Pao Chicken
Kung Pao chicken balances dried-chilli heat and numbing Sichuan pepper against a sweet-sour-savoury sauce and crunchy peanuts, so the wine must tame the heat, match the sweet-sour with acidity and stay low in alcohol. An off-dry, high-acid white is the answer. Avoid high-alcohol and tannic reds.
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