When pairing Asian food with wine it is important to take into account exactly what kind of dish it is that that will be complemented by the wine. Generally speaking, given the spicy and delicate nature of a lot of Asian cooking, along with the prevalence of seafood in the continent’s more popular cuisine, white wine is often recommended, especially a Chardonnay, Riesling, or Sauvignon Blanc. With meatier dishes, a red, such as a merlot, may work better.
Bringing Asian food and wine together is often a challenge. Many Asian foods have a strong profile of spices. Some are quite hot on the tongue while others have a great deal of complexity. In addition, there are multitudes of cuisines that people group under the umbrella of Asian foods. The flavour profiles of each cuisine can be quite distinctive. A rich Indian curry is different from the spices of Thai cuisine, though they share many common ingredients.
Classic wines like Chardonnay, Cabernet Sauvignon, and Merlots seem to fight the flavour profiles of many Asian foods. When putting together Asian food and wine, it is important to think outside conventional wine selections. With many dishes, a high acid wine with a clean snappy finish is a great pair with spicy flavours. An example of this is an Italian Pinot Grigio or an Oregon Pinot Gris. Many aromatic fruity wines work well with Asian foods also. Examples would include California Viogniers or Alsace Rieslings. Full-body berry fruit wines also work with well with Asian foods. Examples can include California Shiraz or Rhone blends.
Asian food and wine can work well together. However, the thought process requires going beyond the wines that work well with traditional Western European and American foods. The complex flavours in Asian cooking need wines that bring out the flavours. Choosing traditional flavours of wine is the wrong choice. Look for wines with more complex, fruitier, aromatic notes. These will make pairing Asian food and wine easier and the dining experience more flavourful.
Classic wines like Chardonnay, Cabernet Sauvignon, and Merlots seem to fight the flavour profiles of many Asian foods. When putting together Asian food and wine, it is important to think outside conventional wine selections. With many dishes, a high acid wine with a clean snappy finish is a great pair with spicy flavours. An example of this is an Italian Pinot Grigio or an Oregon Pinot Gris. Many aromatic fruity wines work well with Asian foods also. Examples would include California Viogniers or Alsace Rieslings. Full-body berry fruit wines also work with well with Asian foods. Examples can include California Shiraz or Rhone blends.
Asian food and wine can work well together. However, the thought process requires going beyond the wines that work well with traditional Western European and American foods. The complex flavours in Asian cooking need wines that bring out the flavours. Choosing traditional flavours of wine is the wrong choice. Look for wines with more complex, fruitier, aromatic notes. These will make pairing Asian food and wine easier and the dining experience more flavourful.
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