Wine pairing with asian food

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Pairing wine with Asian cuisine has long felt like a gamble. The many layers of ingredients and flavors featured in one dish and the simultaneous serving of multiple dishes can make pairing wine with Asian food overly complicated and risky. The safest bets seem to be a beer, a sweet cocktail, or water.

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Photo Credit: Huffington Post. I was honestly a little stumped myself at first. Wine pairing is tricky.

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From chicken rice to kimchi, laksa to sushi, there is a wine to go with every Asian dish. Southeast Asia wine sommelier. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.

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Ah, Chinese cuisine, that glorious, unpretentious, fun-to-eat fare that, alas, often poses wine-pairing challenges. The food is often bold — spicy or sweet or oozing with savory umami, the fifth flavor that is hard to describe but easy to love. Sometimes a bite of Chinese food can have all three of those things going on at once.

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The precision and elegance of sushi requires a sophisticated wine. The tiny bubbles will refresh your palate and allow the clean flavors of fresh fish to shine through. This stir-fry of rice noodles, egg, tofu, shrimp, fish sauce, and green onion is usually garnished with green onion, chopped peanuts, and sliced lime.

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It involves deciding which flavours are predominant in a dish or selection of dishes. Of course dishes of different types tend to be put on the table at the same time but they tend to be grouped together. You rarely find a delicate seafood dish served alongside a stir fry of beef in black bean sauce, for example, so it makes sense, as it does for a Western meal, to open more than one bottle.

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Planning to join in on Chinese New Year celebrations? Decanter restaurant critic Fiona Beckett gives tips for pairing wines with popular Chinese dishes, from a Western perspective. You can also read about matching wines with some more traditional Chinese cuisine on our sister site, DecanterChina.

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Employment Opportunites! Click here to view job openings! Asian Takeout and Wine Pairing.

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When Sriracha is called the new ketchup, you know Asian flavors have been thoroughly woven into the fabric of American food, except in one regard—almost all of us still reach for a beer. It's hard for wine drinkers tutored in European pairings to be instinctive about a good wine when what's on the table is chile-laced noodles, Thai green curry, or Vietnamese pho. Even a now-common dish like chicken satay with peanut sauce presents a whole new challenge in thinking about how flavors work together.

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