I was trying my luck to pair this semi sweet wine with spicy Sichuan hotpot (shown in the background), unfortunately it didn’t quite work. It didn’t quite extinguished the fiery spicy hotpot, although it did quench some hot spices, so it wasn’t entirely useless. Perhaps the sugar content wasn’t enough, perhaps it would take a Sauternes to do the job. I’m still hunting for the perfect match. So far only Jiang Xiaobai, a Baijiu from Chongqing worked best. Let’s keep a lookout for a label.