Asian cuisine: does Riesling always go well?

Asian cuisine is a great challenge for wine recommendations due to the complex flavours of the dishes. However, if you stick to certain basic rules, you will find very good combinations.

Wines with a high alcohol content and a strong tannin structure are generally difficult. Asian cuisine requires wines that harmonise well with the complex flavours and buffer and accompany the spiciness and sometimes fatty dishes.

We have put together some tips for the perfect Far Eastern cuisine dinner.

In most 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.

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

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