Pair classic Cantonese dishes with Bourgogne wines

Macon-Cruzille, Cuvée 910, Domaine du Clos des Vignes du Maynes (2018) is recommended for deep-fried crispy chicken, a classic Cantonese favorite, with the wine's refreshing acidity reducing the greasiness, and the cherry and cranberry flavours complementing the chicken flavour like a plum sauce. (HK$365 at La Cabane)

Barbecued pork is an icon of Guangdong cuisine – tender to the bite, charred and slightly crunchy on the outside, with a smoky caramel flavor. Bourgogne Hautes C?tes de Beaune, Jean-Philippe Marchand (2018) matches the sweetness with fresh fruit flavors of blackcurrant and blueberry, and an aroma of mint. (HK$268 at The Wine Guild)

Guangdong's famed speciality of steamed Chencun rice noodles with beef brisket pairs perfectly with Bourgogne Le Chapitre, Le Chapitre Suivant, René Bouvier (2017). It lifts the sweetness of rice noodles with the wine's fragrance of roses and peony, with a peppery taste. (HK$307 at SommTech)

Celebratory steamed seasonal fish is a perfect pairing with Bourgogne Chitry, Domaine Alice et Olivier de Moor (2018) – an easy-drinking wine with a matching salty mineral taste, and the aroma of lemon to enhance the vital umami flavours. (HK$260 at La Cabane)

A Chaozhou classic is pan-fried oyster pancake, using baby oysters in a thin and crispy omelette, served with fish sauce on the side. Macon-Fuissé, Les Taches, Domaine Pierre Vessigaud (2017) features lemon and citrus acidity that matches ideally with the metallic, briny taste of oysters. (HK$270 at Natural Food & Beverages)

Steamed pork spare ribs coated with glutinous rice is a classic and pairs well with Macon-Lugny, Les Genièvres, Maison Louis Latour (2017), its honey flavours matching the sweetness of glutinous rice, and its white floral aromas being ideal for steamed dishes. (HK$164 at SommTech)