I was eating dim sum with friends in New York the other day. One of them, a young Chinese American, asked if I could recommend a book on pairing wine with Chinese dishes. She'd been stumped when arranging a Chinese dinner for her and her boyfriend’s parents. “If we’d been eating Western food, we could have picked nice wines for each course, but we couldn't figure out what really worked with Chinese food and it was really annoying.” She’d been talking to a friend in investment banking, another sophisticated Chinese American and said he had the same problem, "He's used to ordering expensive bottles of wine when he’s the host, but for Chinese food, and Chinese guests, he can’t figure out what to choose."