In the past few nights, the cooler breeze has given us a break from the soaring summer heat. Surely, autumn has arrived. In no more than 2 weeks time, we will be celebrating the “Mid-Autum Festival”, also known as the Moon Festival. This year, the Mid-Autumn Festival is joining hands with the National Day, giving us a superb long weekend. 

As usual, many Hong Kongers would flee the city and travel to somewhere exotic. For many others, like me, who decide to spend the long weekend in Hong Kong, family gatherings, house parties or barbecues, could probably be part of our weekend event list. No matter what your plans are, there is one item that will surely be part of your list – Mooncake. 

Whether you enjoy the traditional versions, or the many alternatives, such as the snow skin coco cola flavors, frozen ice-cream flavors, or the latest the mini custards with foie gras fillings, this festive pastry will very likely be served at some point.

Did you notice, no matter how innovative the variety of flavors and fillings have evolved, the popular choice for mooncake pairing beverage remained as the traditional Pu-erh tea. Did you know why?

When I was young, my dad always pass me a cup of hot Pu-erh Tea after we’ve shared the delicious mooncake. I believe many of us developed this habit without investigating why. Not until recently, I’ve learned that the unique attribute of the Pu-erh tea can ease indigestion, caused by the dense cholesterol content. Made out of lotus seed paste and duck egg yolks as fillings, mooncake is sitting high up on the list for “potential causes of indigestion”. 

Pairing up beverages with mooncake could be a complicated task. Matching the right wine with mooncake is even harder. The rich grease content of the mooncake can sometimes create an acidic aftertaste in light bodied wine. You can’t choose an overly sweet wine that could overwhelm your palate, nor you want the complex d’Yquem.

The growing popularity for Riesling can be a great choice to match with the snow skin mooncake. Riesling’s sweet aroma and light bodied goes well with the mooncake’s fruity fillings. If you are enjoying the traditional lotus seed paste mooncake, the recent vintage of ‘Chateau aud’ from Sauternes could be one of your option. The rich flavor and full bodies charter, offer dried honey, with a bit of orange marmalade. The crisp acidity, similar to that characterizes the Pu-erh tea, can cut through the greasy texture of the lotus seed paste; the lemon curd can also refreshes your palates. Be sure to serve this wine at the right temperate, to create the perfect mooncake matching experience.

Have a wonderful Mid-Autumn Long Weekend! 

Information provided by AFTER TASTE‧ASIA