The terms wine-pairing and food-pairing are used interchangeably. One of them means pairing the food to the wines, and another means matching the wines to the food. You know, like how we confuse being long-sighted and short-sighted…

Anyway, Imperial Treasure group of restaurants has a pairing menu that works like this: The four wines are picked, and the specialty dishes from each of their restaurant is matched to it. So, yes, same wines whether you’re at Super Peking Duck at Asia Square, or Fine Shanghai Cuisine at Takashimaya.

The seven-course menu with four wines costs $148 ++. The wines:

Dr. Loosen Wehlener Sonnenuhr Riesling Kabinett 2014: A smoky  aroma with bright and ripe Riesling flavours. The initial bracing flavour is followed by a fruity, round and piquant palate with a stimulating salinity. The flavours of this refreshing Riesling works with the tactile fattiness of pork belly or roasted pork, and enhances the mineral notes of seafood. We’re off to a good start.

So at Imperial Treasure Cantonese Cuisine (Great World City), this will be paired with Fried Squid with Pepper and Salt, Barbeque Pork Belly in Honey Sauce; at Fine Chinese Cuisine (Marina Bay Sands) this wine is paired with Roasted Pork, Sautéed Prawn with Black Bean and Chilli.

Brio de Cantenac Brown 2004: A bountiful bouquet of red berries, black currant and mineral notes. Round and complex, the finish stretches out with velvety and graceful tannins.

Pairing: This 13-year-old Bordeaux wine has a woody character, with more minerality than we had expected, its elegant earthy style goes well with the various bean sauced, preserved black olive and black truffle-oiled dishes, and is an especially good companion to seafood like prawn, cod fish and abalone.

Domaine des Remizieres Crozes-Hermitage Cuvee Particuliere 2012: An elegant, medium-bodied wine with notes of spring flowers, violets, damp underbrush and sweet berry fruit.On the palate there’s loads of dark berries and a pronounced earthiness. It’s very grounded, so to speak.

Pairing: This young Rhone Red wine offers sufficient tannins to meat dishes, with a tender and creamy mouth feel. you won’t go wrong with either Iberico pork, braised veal or poached beef.

And the surprise came at the end, with a choice of port to complement the deserts. Surprising because you rarely see this in a Chinese restaurant, but it makes perfect sense. The Ramos Pinto Tawny Port 20 Years is a complex dessert wine with a wonderful truffle, honey, cedar and tobacco box character. Its medium to full body complexity gives a sweet and silky finish. Great with any desserts with nutty, toffee, coffee or caramel elements.

The wine-pairing menu is on till end of June ($148++). More info: Imperial Treasure

Like this? Cocktails and oysters, also another great match-up

Like this? Here’s a new wine from Shangri-La you should invest in

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