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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

From the herbal scents of lemongrass and malty taste of miso to the exotic aromas of five spice and lychees, the flavors of food need also to be considered. Ensure that flavors do not clash, even though you have matches of the components and the textures and sensations. Fortunately, flavor matching is usually easy. For example, a youthful Merlot exhibits plum-currant characteristics whilst a Syrah often has raspberry and blackberry aromas. Either wine, with their strong fruit characteristics,

greens, and fresh fenugreek leaves and either chicken, prawn, or lamb will be well spiced with a thick gravy. The ground vegetables play more than a textural role. They can react adversely with tannic wines so serve lightly sweet wines such as Gewürztraminer and Moscato. Keema Keema is a delightful mince of lamb with curry spices and green peas or potatoes or other vegetables, stirfried and served with Indian breads. Alternatively, it can be formed into a kebab. Barbecued or not, this dish

Riesling or any wine with the term Moelleux on the label is the choice here. Curry Puffs Spice-lovers will dig the curry flavors in these spicy vegetarian/ chicken/pork pies. Serve a chilled sweet Sherry. Char Siew Rice (or noodles) Rice or noodles, the dish with barbecued pork in a thick sauce goes best with a fruity red wine from the New World with lots of residual sugar such as Shiraz-Cabernet blends, Cabernet-Merlot blends, and Zinfandel. Claypot Chicken Rice Rice cooked with soy

umami dishes show well with dry white wines. Highlight salty flavors with tangy-tart wines. 7. Consider textures Mirror crisp fried foods with crisp white wines. Contrast rich fatty foods with a dry white wine. Match textures of rich dishes with a big bodied, wine. Tannic wines like oily and rich dishes as the tannins bind with the fat and protein. 8. Sweetness is a good thing Sweet wines can match most savory dishes by complementing the spices and muting any chili piquancy. Like sugar for

known to be good with “difficult” vegetables such as artichokes and asparagus. Some excellent matches of this wine are to be had with zaru soba (chilled soba), stir fried vegetables in oyster sauce, and sesame-flavored salads. Rosé wine and multitextured dishes Rosé wine is one of those to accompany red meats. It handles spices incredibly well, as well as herbs and aromatics. Consider banh mi, the Vietnamese sandwich. It has complex flavors and textures— there’s vinegar, radish, sugar, onions,

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