Choosing wines for your favourite Asian cuisine

As the Lunar New Year approaches, perhaps it’s time for those to prepare for the festive week ahead. For others (the foodie!), the rich, diverse flavours of Asian cuisines are likely always on their agenda.While wine pairing might not traditionally take centre stage at an Asian feast, there’s no reason why it can’t be! With a little know-how, be it dim sum, sushi, or crispy duck, you can pair these classic favourites with a glass or two.

In this blog, we’ll dive into the taste profiles of Asian cuisine and share tips for pairing wines. Whether you’re hosting a festive dinner or just exploring new culinary horizons, we’ve got you covered.

Sweet, Salty, Sour, Bitter, and Umami – the flavour profiles of Asian Cuisine

Sweet, salty, sour, bitter, and umami are often found in Asian dishes, creating a symphony of tastes but also making wine pairing a delightful challenge. Now, let’s break it down:

Sweet

Sweetness in food can mute the perceived sweetness of wine, making dry wines taste overly acidic or bitter. To balance sweet dishes, always opt for a wine that’s sweeter than the dish itself.

Wine Tips: Avoid pairing sweet dishes with dry wines, as this can create an unpleasant clash of flavours.

Salty

Salt enhances the flavour of food and can soften the perception of acidity in wine, making it a natural pairing partner. Wines with high acidity or a touch of sweetness balance out salty dishes beautifully.

Wine Tips: Avoid highly tannic reds with salty dishes, as the combination can make the wine taste astringent or metallic.

Sour

Sour or tangy flavours in food—such as those from lime, vinegar, or tamarind—need a wine with equal or higher acidity to prevent the wine from tasting flat. High-acid wines like Sauvignon Blanc or Albariño work well.

Wine Tips: Choose young, vibrant wines for sour dishes, as they enhance the freshness of the food.

Bitter

Bitterness in food, often found in ingredients like bitter greens or dark chocolate, is best balanced with wines that have a touch of sweetness or minimal tannins. Avoid wines with strong bitterness or astringency, as they can amplify the bitter flavours in food.

Wine Tips: Pair bitter foods with wines that have a fruity or floral character to create a harmonious contrast.

Umami

Umami is a savoury, meaty flavour found in mushrooms, soy sauce, seaweed, and aged cheeses. It can sometimes clash with tannins in wine, so opt for low-tannin reds or high-acid whites to balance the flavours.

Wine Tips: Wines with earthy notes, like Pinot Noir, are a great match for umami-rich dishes, as they echo the savoury depth of the food.

3 Quick Tips for Asian Food and Wine Pairing

1. Match Intensity

Pair light wines with delicate dishes and bold wines with spicier, richer flavours.

2. Balance the Heat

Opt for wines with a hint of sweetness to counterbalance spicy dishes.

3. Highlight Umami

Choose wines with lower tannins to complement umami flavours without overpowering them.

5 Pairings Ideas: Classic Favourites and Wines

1. Dim Sum and Dumplings

These bite-sized delights often feature delicate wrappers and fillings ranging from seafood to pork to vegetables. The flavours are light and savoury, often accompanied by soy sauce or chilli oil.

Dim sum is all about variety—pork buns, shrimp dumplings, and spring rolls make for a delightful spread. The flavours are savoury and slightly sweet, with a delicate texture.

Wine Pairing

A dry sparkling wine, such as Prosecco or a crisp Cava, is a perfect match. The bubbles cleanse your palate between bites, while the acidity complements soy-based dipping sauces. Alternatively, a light white wine like Pinot Gris enhances the subtle flavors without overpowering them.

Pairing guide

Serve sparkling wine well-chilled to enhance its refreshing quality against warm dim sum.

2. Crispy Duck

This dish is synonymous with texture — crispy skin and tender meat. It is rich and fatty accompanied by the sweet and salty sauce hoisin sauce.

Wine Pairing

A fruity, medium-bodied red wine like Pinot Noir or Grenache works beautifully. The red fruit notes cut through the duck’s richness, while the wine’s acidity balances the sweetness of the hoisin sauce. For a white option, try a slightly off-dry Riesling.

Pairing guide

Look for wines with good acidity to avoid overwhelming the dish’s complex flavours.

3. Curry

From creamy Thai green curry to vibrant Indian vindaloo, curries are a playground of spices and textures. The heat, creaminess, and aromatics demand a wine that can stand up to these bold flavours.

Wine Pairing

An off-dry white wine like Gewürztraminer or a semi-sweet Riesling is your go-to. The sweetness tempers the heat, while the wine’s aromatic profile complements the curry’s spices. For red wine lovers, a low-tannin option like Gamay can work, especially with milder curries.

Pairing guide

Chill aromatic whites slightly more than usual to enhance their refreshing quality when paired with spicy dishes.

More pairing tips on pairing wines with spices

4. Sushi

Sushi’s elegance lies in its simplicity—fresh fish, vinegared rice, and nori, all come together to create a delicate bite. From briny and rich umami to a subtly sweet touch on the palate, it can vary depending on the type of sushi.

Wine Pairing

A crisp, mineral-driven white wine like Grillo, Albariño or even Blanc de Blancs Champagne pairs beautifully with sushi. The acidity cuts through the fattiness of fish like salmon, while the citrus notes elevate the dish’s brightness. For a more adventurous pairing, try a sparkling sake.

Pairing guide

Avoid overly oaky whites, as they will easily overpower the subtle flavours in sushis.

5. Korean Fried Chicken

This crispy yet saucy delight is a crowd-pleaser. Often coated in a sticky, sweet-and-spicy glaze, Korean fried chicken is bold and addictive.

Wine Pairing

A chilled Rosé is a surprising but perfect match. Its crisp acidity balances the richness of the fried chicken, while its fruitiness complements the glaze’s sweetness. Alternatively, try a dry Lambrusco for a fizzy, fun pairing.

Pairing guide

Serve Rosé slightly chilled to highlight its refreshing qualities against the dish’s spicy kick.

Many believe that Asian cuisine can only be paired with off-dry or sweet wines, but now you know, there’s a world of possibilities and combinations. With these tips and pairings, you’ve got a solid foundation of the dos and don’ts. From here, you can experiment with flavours, and create your pairings—whether it’s to impress your guests or simply enjoy a delicious meal with a glass of wine!

This Blog post is written by Sharon Wong