Wine Pairing with Asian Flavors

 
Asian foods typically originate from China, Japan, Thailand, India, Vietnam, Korea, and many other regions. Asian flavors and spices are becoming increasingly popular, opening consumers to a whole new wine portfolio.

1. Match the wine’s acidity with the Asian flavors. High-acid white wines, such as Riesling, work great. The food’s acidity will bring out the wine’s fruit characteristics.
2. Avoid oaked and high-tannin wines like Petite Sirah or Cabernet Sauvignon because they compete with the flavors and can taste bitter. Choose wines that are fruit-forward and low in tannin, like Grenache, Gamay, or Carignan, with hoisin-based dishes like Asian BBQ ribs, because they have the body to stand up to flavors.
3. Champagne or Prosecco are good choices to ease the spice and help clear your palate. Spring rolls paired with sparkling wine works well.
4. As always, when finding the perfect pairing, balance is key.

Chinese – Chinese takeout can be sweet-and-sour chicken, pork chow mein, or kung pao shrimp. They offer a mix of flavors, but can be tricky to pair with the perfect wine.
Wine Suggestion: Off-Dry Chenin Blanc has enough sweetness to handle hoison and plum sauces but enough acidity to cut through richness. Gewürztraminer, with its floral and spicy flavors, pairs well with sweet-and-sour dishes. A light Gamay (light red similar to a Pinot Noir) can complement mushroom or beef dishes without overpowering.

Korean – Korean cuisine is underrated. It is an eclectic mix of sweet, sour, spicy, and savory flavors. The hallmark of Korean cuisine is fermentation. Kimchi, the National dish, is fermented cabbage or radish crafted with red chili powder, garlic, and ginger. It is a tangy staple. Korean BBQ ribs are marinated in soy, garlic, sesame oil, and sugar, then grilled, resulting in a savory, smoky, slightly sweet profile.
Wine Suggestion: Pair Korean BBQ with a Syrah or Malbec that offers a perfect balance of tannins and body to complement the rich flavors. Bulgogi (thinly sliced, marinated beef, often grilled or stir-fried in a soy sauce marinade) is commonly wrapped in lettuce leaves with garlic and gochujang (Korean chili paste). It pairs nicely with Grenache or Pinot Noir. Another popular dish is Bibimbap, which pairs well with a medium red blend. It is a colorful rice dish topped with seasonal vegetables, beef, fried egg, and gochujang. The dish is mixed before eating, creating a harmonious blend of flavors and textures.

Thai – Cuisine of vibrant, aromatic ingredients with a balance of sweet, spicy, sour, and salty flavors. It includes fresh herbs and spices such as lemongrass, galangal (similar to ginger), kaffir lime leaves, and chili peppers. Examples of dishes include Pad Thai, Green Curry (made with green chili paste, coconut milk, and a variety of vegetables and proteins), and Som Tum (Papaya Salad).
Wine Suggestion: Pair spicy dishes like Pad Thai with off-dry Riesling, a fruity Chenin Blanc, or a Rosé of Grenache. Its fruit flavors balance the heat nicely.

Japanese – This cuisine focuses on seasonal ingredients, aesthetic presentation, and balance of flavors. The food is intertwined with cultural practices or rituals. Dishes include sushi, yakitori, and tempura of a variety of proteins and vegetables.
Wine Suggestion: For sushi, consider Sancerre or a dry Albariño to enhance the fish's freshness. Tempura vegetables with Chardonnay and Yakitori (grilled chicken skewers) are perfectly paired with Pinot Noir.

Indian – The cuisine varies by region. Common to all regions is the extensive use of spices. Typical spices are cumin, coriander, turmeric, mustard seed, cardamom, cinnamon, cloves, and nutmeg. India has the largest population of vegetarians. Popular dishes include Chana Masala (chickpea curry), Chicken Tikka Masala (a classic curry of grilled chicken with a creamy, spicy tomato sauce), Palak Paneer (paneer in a creamy spinach sauce with green chili, ginger, garlic, cumin seeds, garam masala, tomato, and onion), and chutneys.
Wine Suggestion: Gewürztraminer pairs beautifully with spicy curries, as its sweetness helps mellow the heat. It is bold enough to stand up to dishes like Chicken Tikka Masala without overpowering them. Also, Grenache or Pinot Noir pairs nicely with classic curry. Bold, complex Indian flavors call for bold wines. A Zinfandel would be a great pairing with roasted meat, such as Tandoori.

Vietnamese  Pho is considered the national dish. It is a fragrant noodle soup made with rice noodles, a clear broth, various proteins (chicken, beef), and a variety of herbs. A popular street food, Banh Mi is a sandwich fusion of French and Vietnamese flavors, featuring a crusty baguette filled with grilled meat, pâté, pickled vegetables, and fresh herbs.
Wine Suggestion: A Sauvignon Blanc or  Pinot Grigio would be perfect to drink while slurping Pho noodles. Vietnamese cuisine is light, so opt for a light-bodied, aromatic wine, such as an unoaked Viognier, to complement its vibrant flavors. Also, try a rosé, sparkling wine, or a fruity red like Beaujolais.