Culinary Journeys

culinary journeys WINE

What to drink with Asian foods?
by Phil Parker

The knee-jerk wine normally associated with Asian cuisine is Gewürztraminer. Spicy food = spicy wine. End of story. Or is it? Surely, this is doing a disservice to the enormously varied palette of tastes and textures offered to us by Asian foods and cooking methods.

While there is not an indigenous tradition of drinking wine with these foods, general wine-matching principles associated with European style foods are equally applicable to Asian cooking.

The following is a guide only and should not be taken as a rigid prescription. The rule is: if you enjoy a particular wine with a particular dish, then that's the one for you. It all comes down to individual taste and preference.

The following wine-matches are in ascending order of wine flavour intensity.

White Fish – Sauvignon Blanc, Fume Blanc, Champenoise, Dry Riesling, Sake, Chenin Blanc, Semillon Chardonnay

Salmon – Fume Blanc, Champenoise, Dry Riesling, Pinot Noir, Sake, Semillon

Shellfish – Chardonnay, Semillon, Sauvignon Blanc, Fume Blanc, Sake, Champenoise, Off-dry to medium Riesling, Gewürztraminer, Muscat

Squid - Sauvignon Blanc, Fume Blanc, Champenoise, Medium Riesling, Sake

Prawns - Fume Blanc, medium to sweet (late harvest) Riesling, Muscat, Gewürztraminer

Pork – Pinot Gris, Riesling, Gewürztraminer, Muscat, Pinot Noir, Merlot, Shiraz

Beef – Pinot Noir, Cabernet-Sauvignon, Merlot, Shiraz

Venison - Pinot Noir, Cabernet-Sauvignon, Merlot, Shiraz

Chicken – Champenoise, Semillon, Chardonnay, Sake, medium to sweet (late harvest) Riesling, Pinot Noir, Merlot

Duck - Pinot Noir, Cabernet-Sauvignon, Merlot, Shiraz

Spicy Pork – Late Harvest Riesling, Gewürztraminer, Muscat, Pinot Noir, Cabernet-Sauvignon, Merlot, Shiraz, Tawny Port

Spicy Beef - Pinot Noir, Merlot, Shiraz, Cabernet-Sauvignon, Sherry, Tawny Port

Spicy Venison – Pinot Gris, Pinot Noir, Cabernet-Sauvignon, Merlot, Shiraz, Cabernet-Sauvignon

Spicy Chicken – Late Harvest Riesling, Pinot Gris, Gewürztraminer, Pinot Noir, Shiraz

Spicy Duck - Pinot Gris, Gewürztraminer, Pinot Noir, Shiraz

Mushrooms – Pinot Gris, Pinot Noir, Merlot, Young Shiraz, Sherry

Curries, Chilli dishes – Lager (Singha, Heineken), Late Harvest Muscat, Sherry, Tawny Port, Late Harvest Riesling, Botrytised Chenin/Semillon/Riesling

SPICES, HERBS, SAUCES
The following are a guide to wine matches where these flavours predominate:

SEASONINGS & FLAVOURINGS

Five Spice - Shiraz, Cabernet-Merlot, Sherry, Tawny Port

Szechwan Peppercorns - Shiraz, Cabernet-Merlot, Cabernet Sauvignon, Tawny Port

Salted Black Beans – Shiraz, Tawny Port

Star Anise – Shiraz, Tawny Port

Dried Tangerine - Pinot Gris, Gewürztraminer, Muscat, Late Harvest Riesling

Cinnamon – Shiraz, Sherry, Tawny Port

Ground Ginger – Pinot Gris, ripe Gewürztraminer, Riesling, Tawny Port

WET SPICES & HERBS

Fresh Ginger - Pinot Gris, ripe Gewürztraminer, Riesling, Sherry

Lemon Grass – Chardonnay, Sauvignon Blanc, Chenin Blanc, Semillon, Riesling

Kaffir Lime Leaves – Gewürztraminer, Riesling

Thai Sweet Basil – Riesling, Gewürztraminer

Coriander – Pinot Gris, Chenin Blanc, Semillon, Riesling, Gewürztraminer

Mint – Sauvignon Blanc, Riesling

Chives / Spring Onions / Shallots - Gewürztraminer, Riesling, Sherry, Tawny Port

Garlic – Riesling, Sherry, Tawny Port

SAUCES & OILS

Light Soy Sauce – Pinot Gris, Riesling, Gewürztraminer, Muscat, Sherry

Dark Soy Sauce – Muscat, Sherry, Tawny Port

Chilli / Chilli Bean Sauce - Sherry, Tawny Port

Peanut Oil - Sherry, Tawny Port

Sesame Oil - Tawny Port

Phil Parker, former freelance feature and food writer for Auckland's Metro magazine, has recently launched a personally guided Fine Wine Tour to West Auckland's premium wineries. Taking in Cooper's Creek, Matua Valley, West Brook Winery and local scenery, limited seats are available (max 6). Phil supplies friendly guidance and comprehensive tasting notes plus winery information.
Website: www.insidertouring.co.nz.