Chinese New Year In Singapore - What Wine To Drink?

As Red Dot Wine is gearing up the next shipment for the Lunar New Year, the buzz of excitement fills the air! Chinese New Year is about the reunion dinner, the gathering of immediate, extended families as a tradition; and also a feast for the senses with flavours that create opportunities to connect and re-connect with relatives and friends.

From our ubiquitous Bak Kwa to the familiar Steam Boat hotpot, our tables light up with a spread that's not just delicious but also steeped in meaning. And what better way to elevate these incredible flavours than with the perfect wine pairings

Matching traditional or modern Chinese New Year dishes can be tricky due to the wide variety of flavours, from umami to spicy, sweet to sour. Here are our best wine pairing recommendations with dishes that are popular during Chinese New Year in Singapore.

1. Bak Kwa

Bak kwa, also known as rougan (肉干), is a dried savoury sweetmeat that traditionally takes the form of thin square slices and is usually made from pork. Bak kwa and rougan, meaning “dried meat” in Hokkien and Mandarin respectively, also refer to barbecued pork or pork jerky.

Marinated with a blend of spices and sauces, the slices are placed inside an oven where they are cooked through. The final process of grilling the meat over charcoal ensures the caramelisation of the meat jerky that gives the Bak kwa its signature intense smokey fragrance.

Bak Kwa is a popular snack enjoyed by relatives and friends when they visit households during the Chinese New Year season.

Excellent Pairing

Baron-Fuenté Millésimé, France (Champagne)

Nothing quite matches the celebratory vibe of Champagne. Champagne's effervescence and acidity cut through the savoury-sweet richness of Bak Kwa, complements the meat's sweetened profile, enhancing the celebratory feel.

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Affordable Alternative

Bepin de Eto Prosecco Spumante Mill. DOCG

The slightly sweeter and fruitier notes of Prosecco harmonize with Bak Kwa's sweet glaze, offering a more affordable yet delightful alternative. 

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2. Roasted Suckling Pig

Suckling pigs hold great importance in Chinese celebrations like weddings, birthdays, and especially during Chinese New Year. Originating from Cantonese cuisine, the suckling pig has a prestigious history, having been a prominent dish at royal banquets during the Qing Dynasty. It has been cherished as a luxurious delicacy for centuries. The pig is typically served whole, symbolizing completeness and carrying auspicious significance.

Expect a symphony of flavours—a crispy exterior that encases succulent, tender meat, boasting a harmonious blend of savoury and slightly sweet notes.

Excellent Pairing

Matsu El Recio (vegan)

Matsu El Recio's vibrant fruit notes, reminiscent of blackberry jam and juicy jelly beans, beautifully complement the rich, succulent flavors of roasted suckling pig. The subtle hint of liquorice and spice adds a delightful contrast to the crisp skin, while its robust yet approachable palate balances the dish's indulgent textures.

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3. Pen Cai

Literally translated as "basin vegetables" also known as the "fortune pot," Pen Cai features eight key seasonings and cooking methods, and it's crafted with eight layers of high-quality seafood ingredients. You'll find a treasure trove of succulent meats, premium seafood like abalone and prawns, delectable vegetables, and a medley of delicacies. Among the eight seasonings are preserved beancurd, fennel powder, and cinnamon, while the cooking techniques involve pan-frying, deep-frying, and braising.

This dish symbolizes unity, fortune, and the coming together of loved ones to share in the prosperity of the New Year.

Excellent Pairing

Wente Riva Ranch Pinot Noir

Wente Riva Pinot Noir’s elegant red fruit notes, like cherry and raspberry, harmonize perfectly with the rich, layered flavors of Pencai. Its silky tannins and balanced acidity cut through the dish's richness, enhancing each ingredient's intricate taste. The subtle earthiness of the wine ties beautifully with the umami elements of this festive delicacy.

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4. Yu Sheng

The raw fish salad dish, known as "Yu Sheng" in Chinese, is a significant symbol of luck, prosperity, and good health during Chinese New Year. This vibrant communal dish consists of raw fish (Saito fish and salmon), pickled vegetables (carrots, white radish, green radish, cucumbers, ginger, onion slices, pomelo), drenched in oil and plum sauce, and topped with peanuts and pok chui crackers.

Diners traditionally add the salad ingredients in a specific order, each carrying an auspicious meaning linked to a Chinese couplet before the lively tossing ritual begins, accompanied by well-wishing phrases and is done as the first dish before starting the main meal.

Originating from Guangdong, China, Yu Sheng has evolved, with more ingredients and sauces added to the raw fish. The popularized version, known as Qi Cai Yu Sheng (七彩鱼生), is credited to four Singaporean chefs known as the ‘four heavenly kings,’ first introduced at Lai Wah Restaurant in Bendemeer during the 1960s. The practice of lo hei has since spread to places like Hong Kong.

Excellent Pairing

Domaine Salmon Pouilly Fume "Clos des Criots"

Thanks to its crisp minerality and zesty citrus notes, which beautifully complement the dish’s vibrant mix of fresh fish, tangy sauces, and crunchy vegetables. The wine’s elegant smokiness enhances the umami of the raw fish, while its refreshing acidity balances the sweetness and richness of the yusheng's dressing. This pairing creates a harmonious blend of flavors, making every toss of yusheng even more delightful.

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5. Hotpot / Steamboat

The Hot pot and steamboat are both popular Chinese New Year dishes that involve cooking raw ingredients in a simmering broth. Families gathering around the communal pot and having a meal together often defines the feeling of the Reunion dinner.

There are some differences between the two and many families in Singapore will choose either as pre-prepared ingredients are easily available from NTUC or Giant Supermarkets.

Hot pot is a Chinese dish originating from northern China and popularised in Singapore by brands like Hai Di Lao in recent years, while steamboat is Malaysian and Singaporean, stemming from Chinese cuisine. The broth in hot pot tends to be spicier and more flavourful, whereas the steamboat usually features a milder broth that allows the natural flavours of the ingredients to shine. The Hot pot is typically cooked in a metal or divided pot on a heating element, while steamboat is often prepared in a large communal pot over a gas burner or portable stove.

Excellent Pairing

Weingut Leth Gruner Veltliner Terrassen

Weingut Leth Grüner Veltliner Terrassen is a great match for hotpot! Its zesty citrus and green apple flavors balance the richness of the broth, while the fresh acidity cuts through the fattiness of the meats. Plus, the hint of white pepper pairs perfectly with all the bold flavors on the table.

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Looking for the perfect wine to pair with your Chinese New Year feast?

Explore our top wine recommendations and make your celebrations even more memorable. Our best-selling wines are in ready stock and available with fast delivery! Get your wines delivered just in time for the celebrations.

Delivery Schedule:

🚚  Weekday Orders (order before 12PM): Delivered on the same-day 
🚚  Weekday Orders (order after 12PM): Delivered on the next working day 
🚚  Weekend Orders: Delivered on Monday

📅  No Deliveries: Sundays or Public Holidays

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