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No long ago the Shanghai Daily published an impassioned praise of Barbera, and in particular those of Asti and Alba, as ideal matches for Chinese food, either having the “delicate flavours of Cantonese or the stimulating pungency of Hunan and Sichuan”. The article, which can be found here https://archive.shine.cn/feature/ideal/Resurgent-Barbera-fine-friend-of-Chinese-cuisine/shdaily.shtml, highlights how “Barbera wines are lovely with Cantonese, Fujian or Shanghai meals that combine seafood and meat”. However, as the article elaborates “Heavier Barbera wines with longer oak aging are best with meat dishes” while “with the popular grilled meats in northern China, these weightier Barbera are ideal”.