Coming up with pairings for such a wide-ranging group of dishes—from salmon to short ribs, with a spice kicker thrown in—could be a Sisyphean task. No sooner might you find a riesling that goes with both fish and chili, then beef appears on the horizon to complicate things. In this case, we’d go for wines that share a key characteristic—for example, sparkling—that are then interpreted in different ways to accommodate the change of dishes. That way you present a clear continuity that won’t require a hard stop on any particular glass.

READ MORE: Recipe: Gai Lan, Ginger and Anh and Chi’s Chilli Oil (Rau Xào Sả Ớt)

Culmina Stan’s Bench Blanc de Blanc, $40

Blanc de blanc means it’s 100-percent chardonnay and as such is the lightest of the traditional sparkling wines. Not only does its crisp apple profile make it a perfect aperitif before sitting, it also seamlessly transitions to  using its ample citrus notes to help cut through the salmon in the first course.

Tantalus Blanc de Noir, $45

As the name suggests, here pinot noir is subbed in for chardonnay. As a  result some heft is added to the mix. Suddenly wild strawberries and even some crunchy cherry notes are starting to show, plus there’s ballast to counter the richness of the crab and anchovies that doesn’t lose any of the deftness.

Venturini Baldini Montelocco Lambrusco Emilia, $27

If there was a wine world equivalent of a Swiss Army knife, it would be lambrusco. The sparkling red from Emilia-Romagna  will likely work with even the lighter dishes here (thanks to its ever-present acidity), but its deep hue and ample fruit will also work magic with the short ribs even when most people would be reaching for a big, bold cabernet

READ MORE: A Lunar New Year 2026 Feast Menu From Anh and Chi’s Nguyen Family

Neal McLennan

Neal McLennan

Neal McLennan is the wine and spirits editor for Vancouver and Western Living magazines, where he susses out the wonderful (and occasionally weird) options for imbibing across Western Canada.