Wine & Asian Food

5 Tips – Matching Asian Food with Wine

Do Wine and Asian food really go together? Experiment and see for yourself, we say! As a part of the Wine and Dine series, we bring you 5 tips for Asian food and wine matching.

Asian food and wine matching

Photo courtesy of worldoflard used under the Creative Commons Licence

1. If you are serving more than wine at your meal, it is better to serve the lighter wines before the full-bodied ones. Do serve lower alcohol wines before higher alcohol ones. And unless a sweet dish is served early on in the meal, dry wines should be served before sweet wines.

2. Asian dishes with hints of citrus flavours like orange or lemongrass like Stir-Fried Beef with Lemongrass, will best go with a citrus-based young Semillon. Also try blends like Sauvignon/ Semillon or Chardonnay/Semillon. For lemon-based sauces, an excellent choice is the Riesling.

3. It is good to match flavours. For example, dishes which feature mushrooms as a key ingredient will go well with earthy Pinot Noir. A good example of a dish packed with delicious mushrooms would be our Assorted Vegetables in Oyster Sauce.

4. It is also good to consider opposites as the flavours can play off each other, thus creating new flavour sensations. For example, fiery curries and spicy Thai dishes can work very well with sweet desert wines like Muscato.

5. Sweet dishes such as Sweet and Sour Beef or Chicken Wings in Sweet Soy Sauce should be matched with sweet wines such as Gewurtztraminer, Riesling or Grenache.


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