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One Dish, One Wine

By |  November 20 2015

With its trademark crispy skin and umami-rich meat, Peking duck is one of the most celebrated dishes of China. Chef Tong Chee Hwee modern innovation of the Peking duck is hung to dry before it is roasted in a firewood oven over cherry wood, giving it a uniquely intense and smoky flavor. As is custom, the Peking duck is presented on a traditional trolley and carved at the table. Three different cuts are presented to the guest.

The variety of ingredients span a wide range of flavor profiles and pose a serious challenge to most wines. Stepp Pinot Noir provides the perfect match. Raspberry and rose petal notes complement the cherry wood smoke, the sweetness of the cane sugar and the sweet-sour blend of hoisin and oyster sauce. The deeply savory flavor and rich texture of the duck is matched by earthy undertones of the Pinot Noir and suppleness of body.

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