Ms Walker said the bright fruit and ripeness of Australian wines suited many Chinese cuisines.
‘The more delicate semillons and rieslings can go well with the delicate umami flavours of Cantonese food, while the bolder flavours of Coonawarra or Margaret River cabernet go well with western Chinese foods like Xinjiang roast lamb and Shanxi robust noodles,’ she said.
‘Off-dry Great Southern riesling copes well with the spice of Sichuan and Hunan food.’
Ms Walker, who co-founded Dragon Phoenix Fine Wine Consulting in 2007, was studying Ancient Chinese Literature at Cambridge University when she was ‘dragged off to join the university Blind Wine Tasting Society’.
‘It was much more fun to teach wine than translation of Chinese poetry,’ she said.
Far East Meets Great Southern is on August 20 from 6.30pm.
Tickets are $120. Call 9225 1204 or email hrperth.joes@|hyatt.com.