By Chef Jean Jacques Amaroni.
Welcome! What a pleasure it is for me to be with you again, writing about one of the pleasures of life: eating and drinking. So write no more and let's dive right into today's topic, pairing with Pan-Asian food.
1. Pairing:
Chinese food and wine
It would be risky and very irresponsible for me to tell you that Chinese food can be summed up in a single taste concept, but we could conclude that it is a low-fat cuisine.
If we have to look for wines to accompany it, you should choose only aromatic whites and light rosés. With dishes based on vegetables, fish and white meats, of a certain delicacy, aromatic white wines such as Riesling and Sauvignon Blanc go well.
Foods that have a sweet and sour characteristic or sweet and spicy sauces go well with Gewürztraminner, Riesling, Ribeiros and Torrontés.
Duck and Chinese ribs can be accompanied with very light red wines, without tannins, young and fresh, such as Pinot Noir and Mencia.
Japanese food and wine:
Japanese cuisine looks light, simple and uncomplicated, but it gets a bit difficult for us when it comes to sauces, soy and wasabi.
Sushi or sashimi go well with a sparkling brut or dry white wines such as Verdejo or Verdicchio or a liqueur wine such as sherry.
You can accompany beef and teriyaki with light red wines, without tannins, such as Pinot Noir, Languedoc or Beaujolais.
Thai food and wine
This food has a delicate, spicy and aromatic character with a predominance of citrus aromas, fresh herbs, coconut and very spicy flavors. For this reason, it is necessary that you choose aromatic white wines such as Riesling and Sauvignon Blanc or acid dry white wines such as Albariň os, Chenin or a Chardonnay aged in oak.
Indian food and wine
The variety of Indian cuisine is as vast as its territory, however, if there is something that unifies it, it is the use of spices and the supremacy of the dominant curry in any culinary environment.
As a general rule, once again aromatic whites work well in addition to Gewürztraminner. If curry is present a rosé wine made from red grapes or a good Rose D'anjou will do the job.
Arabic food and wine:
Arab food, which is fundamentally based on lamb, kid and kebab, ground and spiced beef cooked on the grill, goes well with red wines of all kinds, mainly cabernet sauvignon, carmenere, tempranillo, grenache, Brunello di Montalcino, Malbec, Sangiovese, Barbera, Dolcetto and Mencia. Some good grilled chicken go well with young red wines like Syrah and Pinot Noir. When mint is used, the combination with wine will be almost impossible.
2. Tips: How to buy a wine:
The motivations that you have to acquire a wine are multiple and depend on your taste, budget and existence. When buying you should keep in mind certain recommendations.
First of all, think about how much you want to spend, locate yourself in the price range and start selecting there, you will always find a better wine than another of the same price.
You must decide on the wines that you like the most, try different strains, regions, countries and compare to establish preferences. If you are thinking of a special dinner, first think about what you are going to cook or serve and then you must look for the wines that best accompany what you are going to enjoy.
Do not settle for the same wine always, even if you liked it. Always try new options that maybe you can discover interesting surprises.
You should always try to buy from a specialized wine store. Another is to go directly to the distributor or the warehouse.
Some supermarket chains have special departments dedicated to wine, where good prices are obtained in addition to the high turnover of merchandise.
Do not buy wines on sale or on sale, nor in storage places that do not have good storage conditions or with a suspicious setting.
3. Recommendations:
