Acidic Wine Plus Asian Food
Filed in archive Food and Wine by tammy on January 24, 2007
citrus fruits
and flavors are increasingly on the plate as Americans experiment with dishes inspired by Asian, Latino and Mediterranean kitchens. But an age-old question remains: What to drink with these oft-colorful and sassy ingredients?White wine is the answer for many Chicago-area wine sellers, and sauvignon blanc or riesling are classics. Efrain Madrigal, wine director of Sam's Wines & Spirits, goes for a more unusual one, a torrontes from Argentina.
"I recently had a 2005 Parrillada Torrontes with chicken and preserved lemons and it was the perfect wine for that entree," he said. "It was definitely dryer than a lot of rieslings but a little more exotic. It has an almost viognier-like body and a streak of acidity." (Viognier is a rich, aromatic wine with fruit-forward flavor.)
Acidity is important. It's a bracing, zippy quality that can make wines, especially whites, seem so crisp and alive. Acidity also balances out sweet, meaning you could drink a wine with surprisingly high sugar levels and never feel you are stuck with a liquid lollipop. And acidity plays really well with food, cutting through fatty, rich flavors like a clean spritz of lemon.
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Parrillada Torrontes Viognier wine wines asian+food wine+plus
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