Pairings | Sichuan food
Often compared to rose petals, lychees and Turkish delight, gewurztraminer is the wine world’s most exotic grape variety so what on earth do you pair with it?
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
Appassimento - letting wine ferment on semi-dried grapes - is a technique normally used to give extra sweetness and richness to red wines but it has been used in this highly unusual Sicilian white called Nero Oro (which means black gold)