Wine pairing with five “bizarre” Chinese dishes

‘Century eggs’ or ‘thousand-year eggs’ or simply ‘Pidan’ in Chinese are in fact not aged for a century or a thousand years. They are preserved eggs made in a saline solution mixed with clay and rice husks for a few months that changes yolk into grey/black colour and egg white into transparent brown/grey jelly. The dish is notorious because of the colour and its pungent smell that compelled Thais to give it another moniker – ‘horse urine eggs’.

Seasoned with soy sauce, chili and spicy green peppers, the dish is often served as a starter to work up your appetite, believe it or not.

Cindy Chan from Summergate opted for a Moss Wood Ribbon Vale Cabernet Sauvignon 2013 .

“Century egg with spicy green pepper is a dish with strong taste, with a bit of spiciness. This pairs well with a red wine that also has strong flavours to balance all the exciting flavours on the palate. Also Cabernet Sauvignon tastes a bit like the green pepper, with the peppery taste,” she commented.