With so many variations of Asian cuisine, there isn’t a one-glass-fits-all wine. In fact, there are several perfect pairings within this gastro-genre. Alsace Gewürztraminer and the westernized Cantonese Sweet and Sour Chicken dish breaks the “if it grows together, it goes together” basic rule of food and wine pairing. It is important to note that not all Gewürztraminer wines will work in this scenario.

The Gewürztraminer wines of Alsace tend to be off-dry. Gewürztraminer from other regions can be sweeter with Riesling-like characteristics.

No, I am not really comparing Riesling to Gewürztraminer 😉 There are, however, certain characteristics unique to Alsace Gewürztraminer making it the right choice for this dish.

So… why does this pairing work so well? Dry, fruity and spicy version of this varietal stand up perfectly to the bold intense flavors of this dish.

Trimbach Gewürztraminer 2016 – Alsace, France

Heat up the wok, chill the wine, and lets get started…

Tammy’s Sweet and Sour Chicken

2 Green Peppers

2 Tomatoes

2 Carrots

Chicken Breasts (1 per person)

3-4 Green Onions

1 Small Can of Pineapple Chunks

Prepare the batter (ingredients and instructions below). Cut the chicken breasts into small bite-size pieces. Cut vegetables and tomatoes (technically not a vegetable) into bite-size chunks. Blanch the carrots and green peppers and set aside for later. Batter the chicken pieces and deep fry in hot oil until golden brown. Prepare the sauce (ingredients and instructions below).

Add blanched vegetables, tomatoes, and golden-fried chicken to the thickened sauce (make sure to add the chicken last). Heat thoroughly and serve.

Open the wine and enjoy! 

Batter

1 Egg

1 Cup Flour

1/2 Cup Cornstarch

6 tbsp Cooking Oil

1 Cup + 2 tbsp Very Cold Water

1 tsp Baking Powder

1/2 tsp Salt

Dash of Pepper

Mix all of the dry ingredients, and add the liquids. Optional: Add a few drops of yellow food coloring.

Sauce

3/4 Cup Water

1/4 Cup Pineapple Juice

5 tbsp Sugar

3 tbsp Vinegar

1 tbsp Soy Sauce

1 tbsp Ketchup

3 tsp Cornstarch + 2 tbsp Water (Mixed into a Paste)

In a saucepan, whisk all of the ingredients together except the cornstarch paste. Bring to a boil. Add cornstarch paste to thicken.