叫化童鸡配女爵
这道杭州名菜采用去骨童鸡，填充辅料后包里在荷花中，再在外层施以酒坛泥入烤箱烘烤，上席时敲开泥园，去掉荷叶后蘸花椒盐食用。这样一道(叫花)菜肴，反而却可以用其典雅的(女爵)来搭配。浓郁的果香和优雅的单宁，与细嫩的鸡肉搭配在一起可口又美味。张翛翰，2013年4月

Beggar’s Spring Chicken and Pichon Lalande
This famous Hangzhou dish is made from spring chicken, stuffed with spices and wrapped with lotus leaf and clay, and then roasted. When served, remove the clay and lotus leaf and eat with salt and pepper. This beggar’s dish matches well with the elegance of Pichon Comtesse de Lalande. The fruity notes and elegant tannins of Château Pichon Lalande will be a perfect match with this tantalizing chicken. AZ, April 2013