In response to the above enquiry. Yes.
Red wine has many benefits, white wine does not, according to a Japanese study.
European, especially cheap Spanish and New York red wines and Italian vermouths are fine. Australian and Californian red and white wines are too sour and their quality is very poor. The new German Liebermilch is also a bit too sour.
Table wines that are alkaline, not acidic, are generally beneficial. The sour wines which are not preferred, have enough acidity to break down meat protein and fiber.
Different types of vinegar can be used. In Chinese meals, pork and shrimp are often accompanied by a small bowl of dark vinegar and ginger strips. One dips the pork and the shrimp in the sauce.
Sherry and port are desert wines and are too sweet. They do not compliment a meal well.
Japanese sake is both a drinking wine and a complimentary wine for meals. Sake is rather sweet.
Chinese soldiers accompany their wheat buns with unsweetened rice wine. Because of the cold weather, northern Chinese wines usually have a relatively high proof, ranging from 38% alcohol by volume to 56% alcohol by volume.
Another very popular and more expensive white wine is ‘gaoliang”, white sorghum wine. It is the Chinese “vodka”. I actually prefer to accompany my meals with higher proof whites such as unsweetened vodka, gin, and “gaoliang”.
Chinese “shao xing” which is Chinese yellow wine, is very bitter. Although it used to be the drink served with banquet meals, it really does not compliment food.
Do not buy any Chinese mainland wines. They are of very poor quality and they will immediately harm the liver. Only drink “gaoliang” of export quality made in Taiwan. Even Taiwan “mao tai” is of higher quality than Chinese mainland “mao tai”.