Matching wine with Asian food can often be a bit complicated. Traditionally wine is not drinken much with the majority of Asian cuisines, but it does not mean it can’t go with it. Let’s explore how they might match up and let’s break certain rules.
Vietnamese food is very delicate, milder heat and the fragrant herbal flavors are easy to match with wine. We recommend white wine, but red wine can go with a Phô if you choose a light one as a Beaujolais, a Saumur Champigny or a Bourgueil. With Nems, try a mineral wine as a Chablis or a Sancerre. With caramelized dishes have a Jurançon and with seafood privilege a Chardonnay!
For Chinese food it is a more difficult exercise because Chinese cuisine is extremely diverse. The best advice would be to drink a young and light wine with a delicate dish, and red wine with a more heavy meal. A Riesling, a dry fruity Rosé or Sparkling wine could be great. A Champagne rosé will go entirely to Dim Sum and a Pinot Noir or a Shiraz-Cabernet with a hot meat dish.
The principal flavors of Thai food are sweet, sour, hot and salty, slightly different from the warm spicing on many Indian curries or the more fragrant Vietnamese herbal. A dry Riesling, a Gewürztraminer, a Pinot Gris, a Sauvignon Blanc, or a fruity rosé will suit most of the Thai Dishes.
The kind of red wines that work with Indian food are not necessarily the ones wines-lovers most want to drink. We advise you white wine such as a Pinot Gris, a Champagne or a Sauvignon Blanc. Avoid red wines because they are too tannic or too fragile for the Indian spices. Try a whisky with your food, you could be surprised, or have a Lassi or a beer!
Drink Champagne, Prosecco and white wines as a Sancerre, or a dry Riesling with Sushis and Sashimis. With Tempura give a try to a young red Burgundy. Don’t forget the Sake and the Genmaicha (roasted rice) tea who suit every Japanese meal!