The best wines to bring to Chinese New Year reunion dinners, according to top sommeliers

Mason Ng, wine director of Park90 Singapore

“Shaoxing wine, particularly Dong Qu’s 2007 edition. Having visited this artisanal small-batch winery in November 2024, I observed that their attention to detail and craft is remarkable, reminding me of Palo Cortado sherries. Most folks have the misconception that Shaoxing is similar to Baijiu or that it is meant for cooking but that is simply untrue. For the uninitiated, Shaoxing is a fermented wine made from glutinous rice. It is typically aged in clay vessels to add complexity and depth, resulting in a nutty, savoury profile. It goes well with seafood, especially crustaceans and shellfish, often found on the reunion dinner table during Chinese New Year. But for a pairing that is certified ‘match made in heaven’, there is nothing better than some Shaoxing with hairy crab. Here’s a tip: serve the Shaoxing around 16 to 20 degrees Celsius for optimal enjoyment.”

Roberto Duran, head sommelier of 67 Pall Mall Singapore

“A medium-bodied wine would be ideal; one with a versatile style that showcases the minerality to complement the spice and delicate aromas of Chinese cuisine. Consider chenin blanc from the Loire Valley: known for its distinctive high acidity and chalky minerality, featuring notes of flowers, straw, honey, and a subtle waxiness in the finish. Some great producers include Château de Plaisance and Domaine Belargus from the Anjou region of western Loire Valley.”

Reuben Khew, head sommelier of Zén

“I grew up in a traditional Nyonya household so a big part of my Chinese New Year celebration revolves around Nyonya cooking, which presents opportunities for some rather adventurous wine pairings. Think a special bottle of sherry such as La Bota de Palo Cortado 102 ‘florpower mmx’ by Eduardo Ojeda of Equipo Navazos. But if you’re sticking with classics, I recommend going with a bottle of medium red with some tannins like the Bruno Giacosa dolcetto d’Alba. Otherwise, an off-dry riesling like Hermann Ludes Thörnicher Ritsch riesling kabinett never fails.”

In case you missed it: The best sparkling wines and champagne to bring to a party, according to top sommeliers

Justin Wee, assistant head sommelier of Raffles Hotel

“I love a good bottle of sake with Chinese food. Chinese dishes in general are richer in umami or feature a rich accompanying sauce. The familiar sweet and sour pork at every zi char stall in Singapore pairs nicely with sake that has a slightly fruitier finish like a junmai daiginjo from Izumibashi Sake Brewery. However, if the table is heavy on roasts, like the roasted duck served at Yì by Jereme Leung, perhaps consider pairing it with an excellent German pinot noir such as Thörle Hölle spätburgunder.”

Kathryn Wong, senior sommelier of Somma

“The Crawford River riesling immediately comes to mind when I think of a bottle to drink this Chinese New Year. Having first tasted this riesling in Australia when it was paired with seafood, I immediately thought of how perfectly it would complement my family’s traditional Chinese New Year dish of steamed pomfret served Teochew-style. With its bright citrus and orchard fruit notes, the wine accentuates the delicate flavours of the fish while its refreshing acidity adds balance.”

Daisuke Shibuya, head sommelier of Terra

“When it comes to Chinese New Year, I think of Yu Sheng and recommend gemischter satz from Vienna, Austria. In recent years, single-varietal wines have become very popular, and even in blends, the individual grape varieties are often fermented separately. However, what sets gemischter satz apart is that multiple grape varieties are planted together in the same vineyard. This winemaking style is called ‘field blend’, where various grape varieties are harvested simultaneously, regardless of their ripeness levels. The main grape varieties used include grüner veltliner and riesling; sometimes more than 10 varieties are co-fermented together. Yu Sheng’s harmony of flavours echoes those of the gemischter satz, offering fresh and crisp flavours with nice acidity, resulting in an approachable pairing, especially for raw fish and sauces.”

Wyman Kok, head sommelier of Cloudstreet

“Chinese cuisine is always associated with great burgundy wines. Iconic reunion dinner dishes such as steamed fish with soy sauce almost always pair well with a mineral-driven chardonnay, such as the Clos du Cailleret Puligny-Montrachet 1er Cru 2014 by Jean-Michel Chartron, where fruit and floral profiles complement delicate yet savoury fish dish with the vibrant acidity; and the classic home cooked roast pork and scallion stir fry goes in harmony with a bottle of Chateau de la Tour Clos Vougeot cuvee vieilles vignes grand cru 2019, boasting good ripeness of brooding dark fruits, with a light hint of sweet spice, vibrant acidity and soft tannins”

Gary Low, sommelier-owner of Vitis

“A dish synonymous with Chinese New Year is braised dried oysters with seaweed. It is a lusciously rich dish, intense with umami, hence a rosé is the perfect pairing. But not just any rosé, I like Joseph Roty, a domain from Marsannay, who’s Burgundian rosé is made saignée style from pinot noir grapes. Even though rosé productions don’t make it to premier or grand cru status in terms of Bourgogne winemaking, Roty’s rosé is worthy of premier cru status—in my opinion. Light, crisp, fragrant, yet powerful, elegant and voluptuous.”

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