Canada has never been particularly good at scandals. And so it was with the great “cellared in Canada” wine fiasco. The squawking was over almost before it started. And, if you ask me, it wasn't much of a scandal in the first place.

Drinking wine with Chinese food has always been a bit like wearing Kanye West shutter shades: more about fashion than function, yet still somehow missing the mark. That’s all about to change, though, thanks to a new study put together by Toronto wine expert Tony Aspler and New York master sommelier Roger Dagorn.