Fortune Cookie Chronicles, Chinese Food and China taking the lead in wine?

You know how sometimes you start focus on a subject (new word, new song etc.) and then you start to see it everywhere. As I was putting this piece together, the tragic earthquake in China happened. So, to begin on a very sober and serious note, my heart and prayers to go out to the families who have been impacted with the recent events (and in my mind, the ongoing travesty). I hope that all loved ones can be found. Before launching into the more lighthearted part of my post, I want to pause for a moment in respect for the displaced and affected people.

My Chinese fixation started with Jennifer 8 Lee’s recent book, The Fortune Cookie Chronicles. In addition to being a fun read full of food tidbits, it really gave me insight into the Chinese influence on American culture. Lee starts off with the Powerball mystery and then delves into fortune cookies, chop-suey, the invention of take out and delivery by Chinese restaurateurs in New York City, and quite a few other Chinese American (and in some cases, Jewish American) culinary and cultural escapades. Her style of writing is open, friendly and witty. The downside of reading this book is I have been craving Chinese food ever since!

Of course, this begs the question, what wine have I been pairing to this craving? My pick is a Pinot Blanc from Alsace. The pairing works since you need acid to cut through the grease and body to stand up to the proteins. This wine can even handle spicy Hunan dishes. I have been known to bring my own wine to a few neighborhood restaurants. I am now on the verge of bringing my own glasses (which would border on possibly offensive). I don’t understand why they buy the wine glasses and then proceed to CHILL them. Oh, the aroma of a refrigerator is just what I want to smell along side my Pinot Blanc. YECH! So, I guess I have to eat my Chinese food in the comfort of my own home. As my darling husband would respond… “She is a princess.”

So, after many nights of devouring Chinese food and Pinot Blanc, I run across a report from a reputable merchant in England where they have four Master of Wines on staff. It states their belief that by 2058 China will lead the world in wine production. Berry Bros & Rudd write, “Already the world’s sixth largest wine producer and number four in terms of area under vine, China, we predict, will be the world’s leading producer of volume wine by 2058 and that Cabernets and Chardonnays of real promise will be made. With the right soil, low labor costs and soaring domestic demand, China is set to take the world of wine by storm.” I’m not sure what to think but am intrigued by the basis of their argument. I have yet to taste one of these wines but I am now on the hunt.