Chinese food finds a new friend in Bordeaux wines

This may be the first time that Nanjing salted duck met Jaillance Rose, a sparkling wine, on a dinner table - and the soft and salty duck blended perfectly with the low tannin content of the wine.

And the same went for fried chicken palm and Chateau Reynon, a white wine; and Peking oven roasted duck and Chateau La Gorce, a red wine.

All this happened as French winemaker Christophe Ollivier paired Chinese cuisine with Bordeaux wines at a dinner in Beijing on Dec 11.