What's Cooking? Wines For Asian Dishes

WASHINGTON - What's Cooking? Wines For Asian Dishes
Kelly Magyarics, Wine Educator | TryWine.net | 3/19/09

Tip of the Day:

Dont be afraid to chill big, bold, high alcohol wines like red Zinfandel. Fifteen minutes or so in the fridge will take away that hot feeling that comes from high alcohol wines like Zin.

WINE PAIRINGS:

• Although its impossible to make generalizations about pairing wines with all types of Asian cuisine, there are some basic tips to keep in mind.
• Many Asian dishes are well-seasoned and made with aromatic, well-flavored ingredients like cilantro, Thai basil, ginger and garlic.
• They often have bright, refreshing citrus notes from lime or lemongrass.
• Many also have heat in the form of chili peppers, wasabi, hot sauces or pepper flakes.
• In general, sparkling wines, light crisp whites and lighter-styled reds work with Asian dishes. Full-bodied reds that are not very tannic can also work well with bold dishes.
• Avoid really oaky whites (like heavily-oaked Chardonnays), and really tannic reds (like some Cabernet Sauvignons), which can overpower the seasonings and exacerbate any heat present in the dish.

  Sparkling wines :
  The refreshing bubbles can cleanse your palate and make you return for another flavorful bite!

  2005 Domaine Carneros by Taittinger Brut Cuvée, $26:
  Napa Valley, CA. 64% Pinot Noir, 34% Chardonnay, 2% Pinot Blanc. Aged for 3 years prior to release. Floral, pear and citrus peel aromas, flavorful, creamy finish.
  *Food pairings: Sushi; tempura; potstickers; General Tsos chicken; Pad Thai.

  Spanish Albarino :
  Crisp and light, it can cut the richness of coconut-based curries, and the citrus notes match dishes with lime or lemongrass.

  2007 Adegas Valminor Rias Baixas Albarino, $19:
  Citrus and crisp apple aroma, good acidity, not too lean, medium-bodied. Look for the youngest vintage and drink it young while the fruit is fresh and the acidity is vibrant.
  *Food pairings: Coconut-lemongrass curry; chicken dumplings; lemon peel shrimp.

  Gewurztraminer :
  This wine means spicy Grape in German. Bottles that have a bit of residual sugar will counter any heat in curries and other spicy dishes. The wines aromatic nose pairs with other aromatic Asian ingredients.

  2006 Aime Gewurztraminer, Alto Adige, Italy, $18:
  (Northeast Italy, in the Alps. Gewurz originates here in the town of Tramin/Termeno). Aromatic and full-bodied, with spicy hints of cloves, roses and lychee.
  *Food pairings: chicken curries (red, green, Panang); Kung Pao shrimp; chicken satay; Indian butter chicken; Tikka Masala.

  Barbera dAsti :
  A light and fruity red thats typically not very tannic. Can be lightly chilled.

  2006 Michele Chiarlo Barbera dAsti Le Orme, $14:
  Piemonte, northwest Italy. Raspberry, grape jam, smooth tannins
  *Food pairings: Beef and broccoli stir fry; beef Negamaki.

  Zinfandel :
  A full-bodied red for bold Asian dishes. It has enough residual sugar to withstand/counter spice or seasonings. Look for alcohol levels of 14% or less.

  2007 Seven Deadly Zins, Lodi, CA, $13:
  Blueberry and raspberry flavors, silky tannins and spice. **Chill for a bit to lessen hot sensation of high alcohol.
  *Food pairings: Lamb curry; beef Teriyaki; hot and sour soup; sweet and spicy dipping sauces.