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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. 

Wine embellishes classic Chinese dishes

​We’re all fortunate to live or stay in Shanghai and experience the genius of Chinese cuisine. We’re even more privileged when these Chinese culinary classics meet synergistic wines. There are those who offer that beer and tea are perhaps more natural companions to the diverse styles of Chinese cuisine. Yet I don’t give even a modicum of credence to these beer and tea loving naysayers. The simple truth is that wine is always better.

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Wines add flair to English fare

Long one of the most disparaged of cuisines, English cooking is having a renaissance of sorts. Granted that’s only if you’re generous enough to acknowledge that there ever was a golden age. For centuries the English aristocracy ate mostly French food as a way to distinguish themselves from the commoners. Despite the traditional disdain of the elite, the derogatory view of English cooking is a relatively recent phenomenon.