Pairing: Spicy Asian Cuisine

Spicy Asian cuisine, such as Thai curries, Sichuan dishes, and Korean BBQ, is known for its bold flavors, combining heat from chili, ginger, or peppercorns with savory, umami-rich ingredients like soy sauce and fish sauce. The challenge in pairing wine with these dishes is to balance the heat while enhancing the dish's complexity. Wines with lower alcohol, high acidity, and slight sweetness are ideal as they cool down the spice, while still allowing the flavors of the dish to shine. Aromatic whites or fruity reds work well to complement the heat​.

Recipe

Ingredients

  • Chili (1-2, chopped): Provides heat, a key component in many spicy Asian dishes.
  • Garlic and ginger (2-3 cloves, minced; 1 tablespoon, minced): Adds a sharp, aromatic base to many dishes.
  • Soy sauce (2 tablespoons): Contributes umami depth and saltiness.
  • Coconut milk (1 cup): Cools down the heat and adds creaminess to dishes like curries.
  • Lemongrass (1 stalk, bruised): Enhances the freshness and complexity of the dish

Instructions

  1. Prepare the aromatics: Sauté garlic, ginger, and lemongrass in a pan with oil over medium heat until fragrant (2-3 minutes).
  2. Build the base: Add chili and soy sauce, then stir in coconut milk to create a rich sauce. Simmer for 5 minutes to let the flavors meld.
  3. Finish the dish: Add your choice of protein (tofu, chicken, shrimp) or vegetables, and cook until done. Serve with rice or noodles to balance the flavors

Serve With

Riesling, Lambrusco

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Riesling

Riesling is an aromatic white grape variety known for its versatility, producing wines that range from bone dry to lusciously sweet.

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Lambrusco

Lambrusco is a sparkling red wine primarily produced in Italy’s Emilia-Romagna region, known for its lively bubbles, refreshing acidity, and diverse flavor profile.

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