Wine & Asian Food

Massaman Beef Curry with Merlot 2013

No meal is complete without a drink and for the delicious Massaman Beef Curry with Merlot 2013 seems like a perfect match. This wine augers well with the dish and adds a unique flavour to it.

This heavenly curry is slow-cooked, and has meltingly tender beef, sprinkled with crunchy peanuts, giving it a succulent taste. Merlot, with its soft tannins, works well with mild spicy curries and stir fries with mild heat and adds a crunchy texture to the curry, which goes very well with other dishes like Pad Thai, Basil chilli stir fry, beef stir fry and Thai red curry alongside Massaman Beef Curry with peanut crunches.

Medium-bodied with plum and cherry fruits, Merlot is a real all-rounder when matching with Asian food due to its soft tannins, suppleness and broad, velvety texture.

Massaman Beef Curry with Byron and Harold Merlot

Massaman Curry with Beef (Gaeng Massaman Nuea)



500g beef fillets, cubed
4 tbsp Valcom Massaman Curry Paste 1 can 400ml coconut Milk
1 cup water
2 tbsp oil
3 tbsp Fish Sauce

2 tbsp sugar
11⁄2 tbsp tamarind puree
1 potato, cubed and pre-cooked 1⁄2 cup roasted peanuts (optional)
1 red chilli diagonally cut



Step 1: Boil water and 1 cup of coconut milk in a sauce pan over medium heat. Add cubed beef, bring to the boil and simmer for 10 minutes or until the meat is tender.

Step 2: While simmering the meat, stir-fry Valcom Massaman Curry Paste in a different pan with oil over low heat for 2 minutes or until fragrant. Turn up to medium heat, slowly add the remaining coconut milk, fish sauce, sugar, and tamarind puree, mix well.

Step 3: Add the curry mixture to the beef and continue cooking, return to the boil, add potatoes.

Step 4: Continue simmering for a further few minutes or until potatoes softened. Add peanuts and red chilli before removing from heat. Serve with rice.


Massaman Curry with Beef: the Byron & Harold Circle of Life Merlot 2013

The flavours in this dish are rich and generous. You will therefore need a wine style that will match the weight while complementing the beef, yet with softer tannins so as not to clash with the chilli spice. Merlot would be an ideal choice.

Australian Merlot is enjoyed for its roundness and soft expression; its combination of berry and vivid plum-like flavours and silky mid palate appeals to those seeking something less powerful than a straight Cabernet Sauvignon or Shiraz. Many Merlots are often lower in flavour, body and tannins than Cabernet Sauvignon and tend to age more quickly. Its soft texture means that Merlot is a good red wine for white wine drinkers.

The Wine Selectors Tasting Panel recommends the Byron & Harold Circle of Life Merlot 2013 from Pemberton. This deep, bright red coloured Merlot presents lifted plum, rhubarb, black fruit compote, mocha and regional dried herb aromas. The dense palate has a youthful mix of red and black fruits showing good depth and texture, well balanced acidity and vibrant length. A beautiful Merlot.


To download and read the article with Mandarin translations, please click here.


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