鱼香肉丝配Meursault
鱼香是川菜传统味型之一，鱼香肉丝没有鱼肉，但是透着鱼香，主要是依靠特别的烹饪方法和佐料。最重要的一味配料是川菜烹鱼用的泡椒，在烹饪时还要选用葱姜蒜酒等佐料去腥，这才能把肥瘦相间的猪肉和木耳做出鲜美的鱼味。这道菜咸甜酸辣兼备而葱姜蒜味浓郁，可以搭配墨索村的霞多丽。果香充足，酒体醇厚而有力道，与不管是猪肉还是鱼味都能很好的揉和在一起。张翛翰，甲午年正月

Fish-Flavoured Pork Slices with Meursault
Fish is one of the traditional flavours in Sichuan cuisine, although there is no actual fish in this pork dish, but the special cooking method and ingredients used adds delicate fish flavours. The secret trick is done by adding pickled pepper which is cooked with fish, and also you need to add scallion, ginger, garlic and liquor in the same way as you would with fish. This delicious dish matches perfectly with Meursault. Fruity, round and powerful; a Chardonnay pairs well with both the pork and fish flavours. AZ, Jan 2014