The group needs to learn about white wine.


Off-dry Riesling and some red food colouring? ;)


Ha! :D


I’d say Beaujolais for red, but I would also throw a white on the table too. Maybe a South African chenin blanc. Something ripe, even a little residual sugar if the pot stickers will be spicy at all. Also, sparkling is always a good choice. And “red preference” people are generally accepting of bubbles.


Know its not what you’re asking for but personally I’d just go with the darkest rose sparkler i could find Edit:spelling


The spice level will be an important factor here. It will accentuate alcohol in the wine, and I find it can clash with tannic reds. I’d recommend a Rioja with this dish. Combination of red fruit and peppery notes, with moderate tannins. Personally I find that American oak works well with umami flavours, which most Rioja will be aged in. You don’t need to go heavy; a lightly chilled Crianza would go over great.


Apart from the three you mentioned, you could try a Spanish Mencía from Bierzo, which is juicy, floral, red fruited with spice. There’s also carignan from south of France. Or a rosé, either a lighter côte de Provence or a darker more macerated saignée rosé from Loire Valley.


Cerasuolo D’Abruzzo could be an interesting choice.


I think I would go with a chianti classico.


Good to know! Thank you.


Mmm, yummy! I'd suggest a mellow Shiraz/Syrah or venture over to one that people tend to forget and my new favorite variety of red, Grenache (Grenache). There are Spainish and French varieties but I have an affinity for more Spanish stock. Just like my Shiraz favorites: • it has a base of peppery cherry & berry fruits, sometimes orange too, depending on the mix🤤 • not to sweet but also not too dry • suggested a quick half hour chill and room temp 10 mins on counter bf serving to release the bouquet but sometimes, often I forget or don't have time to do that before guests visit. It's still pretty damn satisfying at just room temperature • not too, uhhh, I guess heavy? on the palette..like, I guess, again depending on your vineyard selection, has a light to medium build • it lingers on the tounge for just enough time to enjoy it and then politely excuses itself every sip lol • so it makes it Excellent for a range of my dinners, pork, chicken, steak and loads of veggies & yis! Pairs perfectly with fried rice👌 • all this and it's super affordable & tends to have a higher alcohol % (YASSSS)--which I appreciate because I can curl up with a book or historical podcast on antiquity and one goblet, then lull myself to a cozy sleep 😴 My pantry staple is Zarbin's Red Blend (3L) boxed wine variety (cute packaging design & size too). A meager $20 of this brand lasts about a week or so for a-in New Orleans standards- moderate drinker lol. *unsolicited bkgrnd that coincides with consumpurate for the Zarbin box on my experience: Up until 2021, I was a heavy everyday drinker. But I dialed it back to save some anxiety concerning my budget (artist), so now I am a "moderate drinker by NHS standards", but more importantly an "ccasional drinker" in the eyes of my fellow New Orleanians. And like the r/todayilearned, my partner & his FQ friends revealed what Americans think of as one shot is actually THREE SHOTS...laff cry😭🙃 Hope this insight helps! Enjoy ur meal!


Thank you for this! I actually haven't tried Syrah or Grenache yet! I'll keep a look out for both, even if just to try on my own.


Anytime! And for sure! I've taken to these two varies like others take to Amstel Light beers lol! *živeli🍷!*


Why do you want red wine with this dish?


Two of the four people I'm cooking for expressed a preference for red wine so I was looking to accommodate that if possible.


Not to be a dick, but maybe they dont prefer whites because they havent had them paired well. This dish literally screams riesling to me. A good Kabinett riesling is in my opinion the best pairing for almost all asian food


A nicely chilled Sparkling Shiraz would be my vote.


This is likely your best pairing … look for one with low tannins.


Maybe a Spanish red from Priorat. They go well with Paella, and that’s not too far off a fried rice.


I didn't downvote you but the synergy with paella is the tomato/paprika/saffron/socarrat, not the rice.




A chilled entry level red wine with some residual sugar in it, a zinfandel or merlot under $10 should do the trick.


Maybe a Malbec?


Fried you need sparkle. Find some lambrusco or other red wine form emilia romagna I think they are perfect. Even a Bonarda if you like drink red wine at 12 -15 C°, but they are about 12.5.


A red wine with some whole cluster/semi or fully carbonic maceration would be ideal. Cru Beaujolais, especially a Fleurie, would work. You could also try Sindicat La Figuera Garnatxa from Montsant DO or a Mencia wine from Bierzo like Petalos from the Palacios family. A Côte du Rhône like Eric Texier's "Chat Fou" would also work