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Food and Wine
by tammy on October 12, 2006

But, what kind of wine do you pair with Asian food? It's kind of tough because of the mixture of sweet, sour, and spicy ingredients, which are all the reasons I love this kind of food.
Dick Rosano from the Washington Post has a few good suggestions for this problem:
Pork suggests white wine. Soy usually points to red wine (Rosso di Montalcino, shiraz or zinfandel), but the ginger, orange, and sesame oil call for a dry or off-dry white. ("Off-dry" is an awkward term but usually refers to a wine that is neither sweet nor truly dry.)
Riesling, with its bright flavors and bracing acidity, would work nicely with this recipe for Orange-Ginger Pork Stew With Carrots and Potatoes. Consider Cousiño Macul 2005 Doña Isidora Riesling (Maipo Valley, Chile, $9), with its lime, green apple and mineral notes, or Chateau Ste. Michelle 2005 Riesling (Columbia Valley, $11), light and friendly with a bit of zippy acidity.
There's also the fragrant, appealing Hogue 2005 Riesling genesis (Columbia Valley, $15), with rich fruit flavors, or the St. Urbans-Hof 2005 Riesling (Mosel-Saar-Ruwer, $12), which has accents of peach and lime on a silky-smooth frame.
Permalink: Pairing Wine with Asian Food
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Mr Wong
Vote for Pairing Wine with Asian Food:
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Rating: 10.00 out of 2 vote(s) cast.
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Response from:
James
(10/13/06 7:23am)
I love Asian food never cooked any in my life so i have spent a fortune in restaurants i prefer sweet wine with my food as i find it compliments the food perfectly.
Response from:
stef
(03/20/07 2:45pm)
Thanks for the mention, Tammy. My go-to wine is Gewurtztraminer when I'm in doubt. I don't think we've ever tried Riesling with our food -- will have to do that soon!
Response from:
China Law Blog
The People's Daily recently published an article reporting both wine production and wine consumption in China have grown about 10 percent per year over the past decade. China is working hard to expand its importation of vintages from major wine-prod...
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