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Mid Autumn is next Monday the 24th September 2018 and it is the time of the year that Chinese around the world, celebrate this special day with viewing the full moon and having moon cakes. Traditionally and even till today, mooncakes are made mainly from white lotus seeds and salted egg yolks, which goes well with aged Pu Erh tea. However, with the affluent lifestyle of many and to keep up with the modern times and appeal to more people, mooncakes come in various flavors now ranging from durian to gula melaka, tea infused, and even superfood Acai berry. Some years back, a crazy following for snowskin mooncakes started and is still produced by many hotels, and makes it a perfect combination with bubbles! I am however inclined to the traditional baked mooncakes.

I do not have a sweet tooth but certainly I have a sweet tongue, to enjoy my wines and the occasional slice of mooncake at this time of the year. My weakness especially are sweet wines and I find that pairing of mooncakes with aged Sauternes works well for me. I particularly enjoyed the older vintage that has lower acidity with secondary aromas and taste of marmalade or in Chinese “Guo Pi” (Fruit peel). Top of the pick would certainly be Chateau DÝquem vintage of 1976 which I remembered having it at Cepage in Hong Kong celebrating Mid Autumn in 2010. The citrus coupled with marmalade and caramel notes just lingers on and on with the egg custard mini mooncakes from the famous Spring Moon Restaurant at Peninsula Group.

I think bubblies work very well, and I feel a bottle of Demi Sec Champagne from Pol Roger, or Tattinger might just do wonders to complement the mooncakes this season. If one is not inclined to have alcoholic drinks, stick to the traditional aged Pu Erh tea, perfect to digest these high calorie indulgences.

I hope you enjoyed my wine tip in this post and Happy Mid Autumn to you all!