Red wine with asian food
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Korean food is notoriously hard to pair with wine. Since there are so many intense flavors and aggressive scents in your average Korean meal , it's not as straightforward as pairing wine with a Western meal. The trick is to make your wine decision based on the main dishes of the meal rather than the banchan side dishes since the latter will almost always include spicy, sweet, or salty flavors. And although there are usually at least a few spicy elements in a Korean dinner, these flavors are usually complemented by the other soup, rice, or noodle dishes in the meal. So don't just focus on the high spice factor unless the highlight of the meal is something like spicy grilled pork or a hearty kimchichigae , a spicy stew made of kimchi, pork, vegetables, and tofu. A dry, light Riesling or a crisp Sauvignon Blanc are choices for Korean meals that are heavier on the spice than usual.
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Pairing wine with Indian food is simple, right? A lightly sweet Riesling, a spicy curry, end of story. Or maybe that's just part of the story Nine times out of ten if you ask a sommelier what wine goes with Indian food, the answer will be an off-dry white.
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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. Asian dishes are, after all, often about drama.
All cuts of pork—whether it's pork chops, pork loin or pork tenderloin—has an underlying sweetness to its flavor when cooked, and a lightness about it as well i. Generally speaking, the sweet and light flavor profile of pork is best paired with medium-bodied and light red wines with a fruity flavor and a low tannin count. In other words, these two flavors complement each other very well, rather than impeding upon or overtaking each other. As a general concept, medium-bodied wines such as Zinfandel pair very well with pork, as well as some medium to light red wines such as Pinot Noir and Freisa.
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