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Pairing Asian food and wine can be tricky. But it needn't to be ... It’s about understanding elements in wine such as acidity, tannin, body and intensity of flavours, and elements in food such as bitterness, saltiness and sweetness. However, there are many problems elements linked to Asian food, such as chili, sour agents (tamarind, green mango), umami (soy sauce), dark spices (cardamom, cinnamon, star anise, cumin, turmeric). My pairing workshop will give you all the tools you will ever need to mix and match and spend the most enjoyable of nights in with a take-away or out at a restaurant. Here are a few pairings I swear by:
- Chicken in a peanut Satay sauce, with a Gewurztraminer wine from Alsace
- Seabass with garlic, coriander in chilli and lime sauce, with a Sauvignon Blanc wine from the Loire Valley
- Beef with vegetables and spring onions in oyster sauce, with an oaked Chardonnay or a young Cabernet Sauvignon wine.
- Stir-fried with cashew nuts, onions and peppers with fiery dry chili, with an off-dry Chenin Blanc or a sweet wine such as a late harvest Muscat to help cool your tastebuds down!
Your turn to have fun with food and wine. Enjoy.
Go on, have a go yourself! And remember: practice makes perfect, so join me, Cécile Bergart, Owner, Sommelier, Wine Tutor and Champagne Expert for fun tastings. Dates of events and Gift Vouchers available from this website. If you have any questions about wines, then do not hesitate to email me at info@hampshirewineschool.com for more information and tips. I’ll be happy to help.
Cécile x
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