Wine is not the traditional beverage to match with a Chinese feast's wide variety of dishes, but experts say there are smart choices that will do the job. [Photo by Du Lianyi/China Daily]

Fongyee Walker, Beijing

Red: Elephant Hill Hawkes Bay NZ Syrah 2013－This is a classic, spicy, peppery, elegant syrah from the Hawkes Bay area, New Zealand. It is The Bomb to have with jaozi for New Year, because it has this beautiful acidity that goes so well. In fact, you don't even need vinegar when you eat jaozi (dumplings) with this syrah. It's also really, really good with all sorts of traditional mian tiao (noodles). It makes a dish more fragrant, more lifted, more enjoyable.

White: Reichsgraf Von Kesselstatt Graach Josephshofer Riesling Kabinett 2014－Wonderful, beautiful balance of sweet-sour that will go with a really wide range of Chinese food. It's really flexible and can go with dishes that are a little bit sweet, a little bit salty.

Jeannie Cho Lee, Hong Kong

Red: 2013 Maycas del Limari, San Julian Pinot Noir, Limari, Chile－In the limestone soil of Limari where this vineyard is located, this arid, cool region produces delicious, dark and red berry-filled pinot noir with a firm backbone of acidity. The savory spices and herbs add to the depth and layers of this elegant red with medium body, light tannins and lovely freshness and restraint. Perfect to enjoy now and over the next five years.

White: 2013 Domaine Arnoux Pere Et Fils, Pernand-Vergelesses Les Combottes Blanc, Burgundy, France－Stony, minerally, a well-made light-bodied white from Pernand-Vergelesses. I love this wine's lean, angular style with crisp acidity, a fine backbone of minerality and a salty finish. Perfect to enjoy now.