Xiao Long Bao

Xiao Long Bao

Shanghai soup dumplings hold a hot, savoury pork broth in a delicate wrapper, served with a ginger and black-vinegar dip, so the wine must be high in acid to ride the vinegar, light enough for the delicacy and low in tannin against the umami. The ginger rewards a lime-bright white. Avoid oak and tannin.

Pairs Perfectly

A dry Riesling, Clare Valley, Australia. Pure lime and racing acidity ride the black vinegar and echo the ginger, all without weight.

Pairs Well

A Crémant, France. Fine bubbles and bright acid refresh the broth and suit the delicacy of the wrappers.

A dry Furmint, Tokaj, Hungary. High-acid, citrus and lightly mineral, it handles the vinegar and stays out of the broth's way.

Avoid

Oaked whites and tannic reds, which overwhelm the delicate dumplings and turn metallic against the umami.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Pinot Grigio, Italy.

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