Pairings | Asian food
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.
Following Lauraine Jacobs' report earlier this week from the Pinot Noir 07 conference in Wellington here are some more timely thoughts on pairing pinot with Asian food from another attendee Ch'ng Poh Tiong.
My heart usually sinks when I’m recommended an Asian-fusion restaurant in France. It generally means a mishmash of dishes devised by a chef who’s never set foot on the continent.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)