Vouvray for Hoikoro

Hoikoro (twice cooked pork) is a Chinese dish.
Stir-Fried Pork and Vegetables with Spicy Sauce (real recipe is of course more complicated).
When I cook this, I probably use less oil and chili peppers than I'm supposed to do, but it still tastes good.

I asked JC to get a bottle of wine which would go good with Hoikoro and be under $20.

He brought back this: Benoit Gautier Vouvray 2011
Chenin Blanc from Loire, France.
It had ripe yellow apple, honey and honeysuckle.
Some tropical fruits, too.
It was sweet like honeyed apple, but not as sweet as Demi-Sec.

It's hard to assess the degree of acid in sweet wine.
At first I thought it was low, but actually had good amount of acid.

This wine was perfect for my version of Hoikoro, but should be good with more spicy original Hoikoro, too.

It also was a good wine to drink by itself, so I wanted to save some for the next day, but we couldn't stop drinking until we finished the bottle.