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John H. Isacs

John Isacs is the founder and CEO of EnjoyGourmet, a leading gourmet digital (www.enjoygourmet.com.cn) and print media company in China. He has authored over a dozen wine and food books including the awarded ISACS Guides and other gourmet books and is a wine consultant to governments, wine regions and organizations. He also hosts wine events for leading organizations and companies throughout China. Contact John via jcolumn@enjoygourmet.com. 

Spectacular wine with seafood

Seafood is one of our great culinary treasures, so are wines. When properly paired they synergistically bring pleasure and happiness. Today’s iDeal section delves into the delicious world of dried seafood and how it embellishes many Chinese dishes. The process of drying seafood boosts its flavors by concentrating savory, salty and other tasty qualities. Dried seafood also adds texture elements to Chinese dishes. The only thing missing is the wine.

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Prosecco Superiore perfect for Chinese festivities

IN last week’s column I suggested red Burgundies for Christmas, but the holiday season in China is much more expansive in terms of occasions and length of time. In Shanghai, festivities start well before Christmas and extend through the Chinese New Year and encompass a myriad of meals, parties and other merriments.