Asian food doesn’t necessarily demand wine as an accompaniment with every meal. However, in many countries where both Asian food and wine are sought-after, it’s good to know which wines make a good match for different dishes.
Here are some of our suggestions (be mindful of your own palate though) :
1. While you’ll need to taste the spice and match the wines accordingly, as a general rule, to match spicy Asian dishes, look for something moderately aromatic, fresher, fruitier and crisper. Good choices would be aromatic whites like Rieslings and Traminers. Also, you can try a soft Australian Shiraz, Merlot or a Grenache.
2. Steer clear of neutral – dry whites, or oaky – buttery whites when you can.
3. For Thai food, dry whites like Sauvignon Blanc or Sauvignon work well with spicy curries like the Thai Green Curry. If your dish has a gentle spice, off-dry wines work well such as the Torrontés or Viognier. Try to avoid heavily oaked red wines with Thai food.
4. Popular wine menus in some reputable Asian restaurants usually include: Gewurtztraminer, Pinot Gris, Sauvignon Blanc, Pinot Noir, Riesling, Merlot, and Italian varieties (such as Barbera and Sangiovese).
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