Wine and Asian Food
Synopsis of Article by Fredericks and Bassoff , which were published in Taunton's April/May 1996
Hot Dishes Need Low Alcohol
- German Riesling's (especially Mosel region) - Excellent acidity and slight sweetness counters heat.
- Lighter-bodied wines such as Italian Trebbiano, some Pinot Grigio's, Muscadet from the Loire Valley of France, and Sylvaner from Alsace.
- Champagne and sparkling wines - Effervescence can counteract "burn" of alcohol and won't intesify the heat.
Spicy Dishes
- Spanish Red (Rioja, Ribera, etc. You know the drill)
- Spicy red wines from Portugal or France's Cotes du Rhone.
- Fino sherry - nuttiness of sherry echoes that in sesame oils and seeds.
Herbaceous Dishes
- Vouvray made from Chenin Blancin the Loire Valley - Clean and crisp.
- German Riesling from regions such as Rheingau, Mittelrhein, or Pfalz.
- Lighter Italian Trebbiano or Pinot Grigios.
Salty Dishes
- German Riesling - sweetness is a good foil for saltiness.
- Champagne or sparkling wine - acid also acts as a foil for saltiness.
Sour Flavors
- French Sancerre, Pouilly-Fuisse, and Muscadet.
- German Riesling or Scheurebe.
Food
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