In Taiwan, the Mid-Autumn Festival is a time for reunion, mooncakes, pomelo—and, more recently, barbecue. One table may bring together grilled pork, sausages, seafood, chicken, mushrooms, vegetables, sweet-savoury sauces and chilli. That variety is part of the pleasure, but it can make choosing wine feel more complicated than it needs to be.

The practical way to choose is to start with each dish—not with the colour of the wine. Here are the combinations we would actually put on the table.

The quick answer: match the wine to the dish

Grilled seafood: choose Marsanne–Roussanne or Viognier

Grilled prawns, squid and fish need a white wine with freshness, but also enough texture for smoke, oil and char. A Marsanne–Roussanne blend brings body, floral notes and a gentle savoury character. Viognier is more aromatic, with stone-fruit character that works particularly well with the natural sweetness of prawns and squid.

Choose the fresher, less heavily oaked examples. Marsanne–Roussanne is the more versatile choice for fish and savoury seasoning; Viognier is especially attractive when the seafood carries garlic, spice or a lightly sweet glaze.

Taiwanese sausage and glazed pork need fruit, not heavy tannin

Taiwanese sausage combines sweetness, fat, garlic and browned edges. A lightly chilled Gamay or fruit-led Grenache mirrors that sweetness with ripe red fruit, while its softer tannin avoids fighting the seasoning.

For soy-garlic or honey-glazed pork belly, an off-dry Riesling is often even better. Its acidity cuts through the fat and its slight sweetness meets the sauce at the same level. If the pork is more smoky than sweet, return to the chilled red.

Match chicken to its seasoning

Garlic-and-herb chicken pairs well with dry Chenin Blanc or an unoaked Chardonnay: both have enough texture for browned skin while remaining fresh. For chilli-marinated chicken wings or spicy skewers, switch to off-dry Riesling, Gewurztraminer or Marquis de Pomereuil Champagne Reflet Mielle Demi-Sec. Fruit and a little sweetness calm the heat, while the Champagne's bubbles refresh the palate; high alcohol and firm tannin can make chilli feel stronger.

Keep the structured red for beef

A simply seasoned steak or beef skewer can take a medium-bodied Syrah or another savoury, structured red. The wine's dark fruit and grip suit the char and protein. Pour it specifically with the beef rather than expecting it to work with prawns, sweet corn and chilli sauce as well.

Mushrooms, tofu, corn and peppers deserve their own matches

King oyster mushrooms have enough savoury depth for Pinot Noir; the wine's lighter body keeps the combination lively. Marinated tofu and grilled peppers are happier with an aromatic white or dry rosé. Sweet corn works with a rounded Chenin Blanc, especially when it carries butter or a lightly sweet glaze.

The marinade remains decisive. Salt-grilled tofu can take a crisp dry white, while the same tofu covered in sweet chilli sauce needs more fruit and possibly a touch of residual sweetness.

Pair the wine with the mooncake filling

Mooncakes need a genuinely sweet wine; a dry table wine will usually taste thin or bitter beside them. For lotus-seed paste and salted egg yolk, choose Sauternes: its sweetness matches the filling, its acidity keeps the pairing fresh, and its rich texture can handle the salty yolk.

For red-bean or nut-filled mooncake, try a small glass of Port. Its concentrated fruit and nutty or dried-fruit character suit the darker filling. Serve either wine in modest pours, with unsweetened tea and water alongside.

The practical three-bottle plan

If you want to keep the table simple, these three styles cover the savoury courses:

1. Marsanne–Roussanne or Viognier — pour with prawns, squid, grilled fish, garlic chicken and grilled vegetables.
2. Off-dry Riesling, Gewurztraminer or Reflet Mielle Demi-Sec — pour with glazed pork belly, spicy wings, tofu and sweet corn.
3. Lightly chilled, fruit-driven red — pour with Taiwanese sausage, mushrooms, pork and moderately seasoned beef.

Add a small bottle of Port or Sauternes if mooncakes are part of the plan. These are flexible pairings, but every wine now has a clear job at the table.

Ask VAVIN to build the trio

Tell us what is going on your grill, how spicy the sauces will be and how many people you are serving. The VAVIN team can help you select a sparkling wine, an aromatic white and a versatile red from the bottles currently available in the cellar.

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Pairings are suggestions, not absolute rules. Drink responsibly. Do not drink and drive. Alcohol is not for anyone under 18.