Pairing Wine with Asian Food

Pairing Wine with Asian Food

Edwin Soon

Language: English

Pages: 64

ISBN: 9810592132

Format: PDF / Kindle (mobi) / ePub

Pairing Wine with Asian Food is a useful guide exploring the principles behind matching Asian food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen and details wine and food combinations to avoid as well as "marriages made in heaven." The major cuisines of Asia are covered, highlighting the most common dishes such as dim sum, seafood, curries and Asian street foods, as well as featuring restaurant safe bets. From Chinese banquets to Thai street food, this straightforward guide will ensure that readers will pick the right wine next time they dine Asian.

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sauce, honey, etc—as they can strip a wine of its fruity flavors and make it seem sour, tannic, or bitter. Sometimes the oil in dishes can play havoc with the sweet wine—dry and tart white wines are a better choice. It is not necessary to always mirror sour tastes in food with tart wines. In fact, a highly acidic wine with a dish cooked with acidic vegetables or vinegar will make both the wine and dish seem unpalatable due to the combined acidity despite the expectation of reciprocity.

tannins and a lingering finish—hence a Burgundy. Oloroso Sherry for nutty flavors With flavors of roasted nuts, vanilla, and warm caramel, with a slight sweetness, but with a creamy texture and hint of tangy fruit on the finish, Oloroso Sherry is the perfect mate for satay beef stir-fry. The wine mirrors the peanut and coconut-milk gravy of the stir-fry, without being over come by the garlic, ginger, shrimp paste, and curry spices used. Pinot Grigio or Pinot Gris for delicate seafood and

cakes are obvious choices, and for good reason, but don’t forget to look at Vietnamese spring rolls, Japanese octopus dumplings, Korean gimbap, and Malaysian fried bananas. Just go easy on the dips, which can cause havoc with your choice of wine. Dim Sum Think steamed siew mai, fried tofu skins, and braised pork ribs for great-tasting Chinese finger-food. The light seafood and pork flavors are best accompanied by a Chardonnay that is not too oaky; try a French Vin de Pays or a Sicilian

flavors of the duck. (See photograph above.) Green Chicken Curry This Thai dish can be fiery, and has flavors of coconut and basil. A woody Chardonnay works best with green curry; the wine has the same textural thickness as the curry weight while its buttery notes respond to the coconut milk in the curry without competing with it. Masala Fish Curry Dry masala fish curry calls for delicate wines with lemony acidity. Try Italian Verdicchio, Spanish Albariño or a slim and steely

sauce, this Chinese vegetable dish becomes immediately friendly to a Pinot Gris as well as Pinot Noir. Stewed Tofu in Claypot As with the braised mushrooms and broccoli flower, you can serve Pinot Gris but do also try a Pinot Blanc or a Montepulciano d’Abruzzo. Terong Belado Any wine to be paired with this hot and spicy Indonesian eggplant dish will need to be quite sweet so it does not taste tart. Furthermore, a sweet wine will sooth the burn. Try a Moscato, a Vouvray doux or an Italian

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