Asian cuisine: Riesling always goes well?

Inmost cases,the Riesling grape variety harmonises with the exotic spices and the variety of Asian cuisine itself. A semi-dry Riesling is particularly good at absorbing and buffering spiciness (chilli, wasabi, ginger). However, a high-quality Spätlese or Auslese can also score highly with dishes containing coconut milk.

The fruity flavours of dry Rieslings can be combined very well with fried and steamed dishes (e.g. dim sum). The combination with fried fish is also fantastic.

Red Burgundy (or Pinot Noir) is an excellent accompaniment to meat dishes. With classic Peking duck as well as spicy beef.

PinotBlanc is also highly recommended as a discreet but characterful partner to somewhat spicier variations or with vegetable dishes and savoury dips.