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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. 

Shaoxing wine, Sherry make good foods great

CLASSIC Chinese cooking relies on many special ingredients. One of the most important is yellow rice wine.

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Dive into Chilean wines when serving seafood

Among the treasures of Chinese cuisine are the mysterious monsters of the sea. Octopus, squid and cuttlefish are all cephalopods of different orders. They are also delicious when prepared in a variety of different Chinese cooking styles. This trio of tasty invertebrates also pair exceedingly well with wines. Two champion wine companions to octopus, squid and cuttlefish are Chardonnay and Sauvignon Blanc wines of Chile.