Pairing Asia

What are the most popular and well-known cuisines in the world? Or, put another way, what kinds of restaurants are most frequently found in big cities around the world?

Yes, French, Italian and Chinese cuisines top the global rankings in terms of popularity. But as far as taste goes, we all know that nothing is written in stone...

Cultural Variations

Whereas finding the perfect wine to match Western-style cooking seems completely natural, given that these countries produce a wide variety of wines, pairing them with Asian dishes can seem like an impossible culinary mission.

The flavors of Asian dishes can vary from bite to bite, which often proves quite confusing when trying to decide on the perfect pairing. Complicating matters further, several dishes are usually served at the same time, which adds another twist to the already challenging task of finding the ideal wine. As you can see, the cultural factor is decisive.

Mission impossible?

Absolutely not. We must simply approach the pairing of wine and food differently from what we are used to with Western-style cooking. Following the advice of Jeannie Cho Lee, the first Asian Master of Wine, we must learn to pause between bites. If we know that one of these bites will clearly clash with the chosen wine, it is best to take a sip of water to clean the palate before trying the next dish.

As a general rule, the best wines for Asian food are those with moderate levels of alcohol, soft tannins, lively acidity and sometimes (but not always) a small amount of residual sugar. It is all a question of achieving harmony and balance between the spicy, sour, salty and sweet taste sensations of Asian cuisine.

We will now embark on a journey to the main cuisines of the Asian continent.

China

Talking about Chinese food is a somewhat reckless generalization given the vast size of the country. The regional cuisines that have become most popular under this general label are Cantonese and Pekingese, which stand out for intensely salty as well as sweet, spicy and sweet-and-sour flavors.

Generally speaking, white wines are a far better match than reds when it comes to Chinese food, although a wide variety of roasted meat dishes - duck, for example - pair well with light reds like Atrium Merlot or Mas Borras Pinot Noir.

Vegetable stir-fries with meat or fish are usually quite salty, because their preparation calls for soy or fish sauce. Fresh whites like Verdeo or Viña Sol make for a perfect match. For those who prefer a wine with a bit more body, Atrium Chardonnay is still fresh enough to serve as a fitting companion for these famous wok dishes.

Rice and noodles are staples of Chinese cooking, and we can combine them with light reds like an Atrium Merlot or a rosé like De Casta.

Japan

We already discussed sushi and sashimi in our article on raw food. As you may remember, the best choices were aromatic white wines with good acidity to clean the palate between bites. This would include wines like Viña Esmeralda, an artful combination of Moscatel and Gewürztraminer, or our Riesling, Waltraud. Verdeo and Viña Sol represent excellent alternatives that also pair very well with these "classics" of Japanese cuisine.

The land of the rising sun, however, offers us other delights, such as the delicately battered tempura, or Teppanyaki, dishes cooked on an iron griddle where the chopping skills of the chef form part of the culinary experience. In the case of tempura, the crunchy layer enveloping the vegetables and fish pairs best with a light Chardonnay like Atrium Chardonnay or the celebrated Gran Viña Sol.

As for grilled dishes, if the main attraction is a good slice of Wagyu beef (better known as Kobe beef), you can risk a good red. But keep the tannins in mind if the dish is seasoned with soy or teriyaki sauce, because the saltiness can heighten the sensation of astringency. A Tempranillo like Celeste Crianza or a Garnacha in the style of Gran Sangre de Toro would provide the desired balance.

Vietnam and Thailand

In recent years, Vietnamese and Thai restaurants have become increasingly popular, providing us with new ways of understanding the cuisines of the Far East. And they've been a big hit!

When we talk about Vietnamese food, we immediately think of those big bowls of soup with rice noodles and chicken, pork, beef, shrimp or vegetables. Known as Pho, these soups are often seasoned with fish or hoisin sauce. Although traditionally soups are not paired with wine, this dish goes quite nicely with light whites like Viña Sol or rosés like De Casta.

Good choices for fresh spring rolls, with their noodles and mint, are either an aromatic white (if you're dipping them in hot sauce) or a slightly aged white if served with the classic peanut sauce. They make for a perfect appetizer at a "stylish" picnic and will definitely surprise your guests if you pair them with a chilled Fransola, a Sauvignon Blanc that is also a good match for the most popular of all Asian sandwiches: the Bánh mì. A guaranteed success!

Continuing on our culinary journey, we arrive at our next destination: Thailand. The distinguishing element: the use of coconut milk combined with curry, particularly green curry. These elements once again require wines that are capable of responding to a very special aromatic range, putting the most adventurous palates and stomachs to the test.

Given that many experts recommend Pinot Noir as a match for mild, green curries, Mas Borras is our first choice. However, if we heed the wise words of ampelographers who say that Tempranillo is a relative of the noble Burgundy variety, why not opt for Coronas? Give it a try and tell us what you think!

India

We conclude our culinary tour in a fascinating and mysterious country: India. The incredibly multifaceted nature of its cuisine makes the pairing task somewhat complicated. Therefore, the general recommendation is still fresh and light, both in whites and reds. Opt for wines with moderate alcohol content, good acidity and fruit notes as those found in the Waltraud Riesling, in the exuberance of Viña Esmeralda or the Tempranillo Celeste Roble.

Although the task may seem daunting, at Torres we have wines that will make the challenge of pairing the flavorful cuisine of India a whole lot easier. The country's culinary tradition is so rich and diverse that it really deserves an article of its own. I promise to get on it right away. You've got my word.

To sum up: balance, pause and a different approach are the concepts to keep in mind when trying to pair the incredibly diverse and fascinating cuisines of Asia with the perfect wine. And remember, at the end of the day your palate has the final say.

Bon appétit!

Sergi Castro

• Sergi Castro is a Sommelier and Communicator at Bodegas Torres.
  
• An admitted "gastrophile," he shares his in-depth knowledge about food on our blog and always makes our mouths water.
  
• Despite countless attempts, we're still trying to convince him to have us over for dinner.