Chinese New Year is all about gathering with loved ones, sharing good food, and of course, indulging in a little festive drinking. And if there's one dish that perfectly embodies the communal spirit of the season, it's hot pot. Whether you're dunking fresh seafood, marbled beef, or leafy greens into a bubbling broth, there's a perfect wine to complement every bite. But pairing wine with hot pot can be tricky—with so many flavors and spice levels in play, how do you strike the right balance?
Let’s break it down and make sure your Chinese New Year feast is nothing short of spectacular!
1. Spicy Sichuan Hot Pot – Riesling or Sparkling Wine
If you're diving into the fiery depths of a Sichuan-style hot pot, you'll need a wine that can hold its own. The numbing heat from Sichuan peppercorns and the rich, oily broth scream for something refreshing and slightly sweet. Enter Riesling. Its crisp acidity and touch of sweetness help soothe the burn while enhancing the complex flavors.
Alternatively, a sparkling wine like Prosecco or a dry Champagne can cut through the richness and cleanse your palate between spicy bites.
Pro tip: Look for off-dry Rieslings with notes of citrus and stone fruit to balance the spice.
2. Mild Chicken Broth – Chardonnay or Pinot Blanc
A lighter, more delicate broth like chicken or mushroom requires a wine that won’t overpower its subtle flavors. A Chardonnay, especially an unoaked one, offers gentle fruitiness with a hint of creaminess that pairs beautifully.
If you're after something more floral and aromatic, Pinot Blanc is a fantastic choice. It adds a fresh, clean contrast without stealing the spotlight from the broth's umami goodness.
3. Tomato-Based Hot Pot – Pinot Noir or Sangiovese
Tomato-based broths are tangy, slightly sweet, and packed with umami. For this, a red wine with balanced acidity like Pinot Noir works wonders. Its red berry notes and smooth tannins complement the tomato's natural acidity.
Want something bolder? Sangiovese, with its bright cherry flavors and earthy undertones, is an excellent match.
4. Seafood Hot Pot – Sauvignon Blanc or Albariño
For a seafood-centric hot pot filled with prawns, scallops, and fish, a zesty Sauvignon Blanc is your best friend. Its crisp acidity and herbaceous notes bring out the sweetness of seafood without overwhelming it.
Alternatively, try Albariño, a lesser-known gem that offers citrusy flavors with a touch of salinity—perfect for enhancing the oceanic essence of your ingredients.
5. Herbal Hot Pot – Gewürztraminer or Chenin Blanc
Herbal broths with ginseng, goji berries, and Chinese herbs call for wines with aromatic complexity. Gewürztraminer, with its floral and spicy notes, stands up well to the layered flavors.
If you're looking for a wine with balanced sweetness and acidity, Chenin Blanc provides the right touch of honeyed fruit without being cloying.
Extra Tip: Stay Hydrated and Hangover-Free!
Pairing wine with hot pot is all fun and games until the next morning. Alcohol, especially when paired with salty broths and rich ingredients, can leave you feeling dehydrated and sluggish. This Chinese New Year, combat the post-feast hangover with Locohol, packed with anti-hangover and detoxifying ingredients like Dihydrimyricetin (DHM), Vitamin B & C, S-Acetyl Glutathione, and Turmeric Root Extract. These powerhouse ingredients help replenish nutrients, fight inflammation, and promote faster recovery even after a big night out.
Final Thoughts
Whether you prefer your hot pot fiery or mild, there's a perfect wine waiting to elevate your feast. The key is to match the wine's characteristics with the broth's flavor profile, and of course, drink responsibly.
This Chinese New Year, impress your guests with thoughtfully paired wines and let Locohol take care of the morning after!
Gong Xi Fa Cai and happy feasting!
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