Dim sum is a parade of small steamed and fried dumplings, buns and bites — savoury, varied and often delicate, with soy, ginger and sometimes chilli. The variety and savoury, umami flavours pair best with crisp, aromatic whites and dry sparkling, whose freshness and acidity flatter the delicate dumplings and cut the fried items. Champagne and dry Riesling are versatile stars, while a light sparkling handles the whole table. The wine should be fresh, aromatic and lively; bubbles and bright acidity are the most flexible match for dim sum's range.
Our sommelier's picks
Save to PinterestDry sparkling
8–10°C (46–50°F)Champagne Blend · Champagne, France
Champagne's acidity and bubbles flatter delicate dumplings and cut the fried items — endlessly versatile.
Crémant or Cava give the effect for less.
Off-dry aromatic white
8–11°C (46–52°F)Riesling · Germany
Riesling's fruit and acidity handle the soy, ginger and any chilli across the table.
German Riesling is superb value.
Crisp aromatic white
9–11°C (48–52°F)Grüner Veltliner · Austria
Grüner's white pepper and citrus are a brilliant, flexible match for varied dim sum.
Great-value Federspiel.
Light sparkling
6–8°C (43–46°F)Prosecco Glera · Italy
Fresh, light Prosecco refreshes between varied bites.
Inexpensive and easygoing.
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Questions about pairing Dim Sum
What wine pairs with dim sum?
Crisp aromatic whites like Riesling and Grüner Veltliner, or dry sparkling — their freshness flatters delicate dumplings and cuts the fried items across the varied table.
What is the most flexible wine for dim sum?
Champagne or other dry sparkling handles the widest range — steamed, fried, savoury and lightly spicy bites alike.
Can I drink red wine with dim sum?
A chilled light red can suit richer items, but crisp whites and sparkling are far more versatile across the table.