Francesco Pantalone,Managing director of the Restaurant Otto, Shanghai；Kelvin Tay，Director of Wines, Pudong Shangri La Hotel

Kelvin Tay

Director of Wines, Pudong Shangri La Hotel

Sangiovese wines are typically high in acid, have moderate to high tannins and a light fruity-earthy flavor which would be pair well with Fujian cuisine

Fermented fish sauce, known locally as shrimp oil , are also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilized for both savory dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups or can be added to braised or stir-fried dishes. Specialties from this region are a array of complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine. rouyen, a type of wonton, wrap with Yenpi, a thin flour wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" which does goes well with a chianti, Fried five-spice roll with pork and vegetables, is another classic pairing that helps harmonized with the sangiovese acidity and works well since this dish are fried and has a oily texture, Green pepper(qingjiao) and pork strips(rousi) with black pepper sauceis another unique pairing that has the balance to married with Rosso di Montalcino, unmistakenly this dish has now been incorporated in my chinese restaurant menu and known as “Pepper Steak”.

In additional, Sangiovese would pair well with Peking Duck, the succulent texture and the slight oiliness of the skin does works with the acidity and thus soften the tannin, while sweetness of the meat is balance up with the intensity and fruit of either Rosso di Montalcino or even Brunello di Montalcino.

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