A Guide to Pairing Wine with Asian Cuisine
In the world of wine and food pairing, a new conversation is emerging. For years, the traditional approach focused on European cuisine, leaving Asian flavors largely unexplored. However, sommeliers and winemakers from the Asian American and Pacific Islander (AAPI) community are redefining the rules and introducing new perspectives to the table.
The Traditional Approach
The traditional approach to pairing wine with food has been shaped by European influences. Sommeliers are trained to match wine with French, Italian, and Spanish dishes, often ignoring the diverse flavors of Asian cuisine. This approach has led to a lack of understanding and representation of Asian food and wine pairings.
A New Era of Wine Pairing
But, things are changing. A growing community of AAPI winemakers and sommeliers is challenging the status quo and introducing new approaches to wine pairing. They are redefining the conversation and exploring the unique flavors and traditions of Asian cuisine.
Reframing the Conversation
Lois Cho, winemaker at Cho Wines and founder of the annual AAPI Food & Wine event, is leading the charge. Her wines are crafted to complement a variety of Asian cuisines, and her event brings together winemakers and chefs from diverse backgrounds.
The Science of Pairing
Oregon wines, with their bright acidity and mineral-driven elegance, are finding a new home in the world of Asian cuisine. Stephanie Pao, winemaker at Foris Vineyards, recommends pairing Oregon Riesling with Sichuan cuisine, citing the wine’s ability to tame the heat and complement the numbing spice.
- Pinot Noir and Chardonnay are also recommended for delicate seafood and nuanced flavors of Shanghainese and Cantonese cuisine.
- Wines with a balance of structure and relief, such as Gewürztraminer or Pinot Gris, can quell the heat and enhance the complexity of dishes with ingredients like wasabi and chili oils.
Balance and Harmony
The key to pairing wine with Asian cuisine is balance and harmony. Mozeico notes that Japanese cuisine has a natural harmony with her philosophy, aiming for complex and balanced wines that complement the layers of Japanese dishes.
| Food | Wine Recommendation |
|---|---|
| Sichuan cuisine | Oregon Riesling |
| Delicate seafood | Pinot Noir and Chardonnay |
Beyond Red and White
Rosés from Pinot Noir grapes can deliver unexpected and brilliant results with Asian food, especially dough-based dishes. Malia Myers of Landmass Wines recommends pairing Pinot Noir rosé with bao buns.
Defying the Rules
Akiko Shiba, winemaker at Shiba Wichern Cellars, challenges the traditional rules of wine pairing. She notes that Pinot Noir can accent the umami flavors of miso, soy sauce, and fermented vegetables, and that Oregon Pinot can complement the rich flavors of Korean BBQ.
- Akiko Shiba recommends pairing Oregon Pinot with traditional Japanese desserts, especially those made with anko (sweet red bean paste).
- Yap-Powell feels passionate about challenging the misconception that Asian food cannot be paired with wine.
A New Era of Wine Pairing
As AAPI Food & Wine continues to grow and expand, it signals a broader industry shift. Previously, wine pairings were limited to Eurocentric restaurants. Today, Korean, Japanese, and Vietnamese restaurants are offering incredible wine programs, and the conversation is changing.
Conclusion
The world of wine and food pairing is evolving, and Asian cuisine is finally getting the recognition it deserves. By embracing new perspectives and traditions, we can discover new and exciting pairings that will elevate our culinary experiences. Join the conversation and explore the world of Asian wine pairing.