Wine with Spicy Oriental Foods?

Question

I learned decades ago that by far the best wines (generally speaking) for matching spicy Oriental cuisines are bone dry roses; maybe a white sauvignon blanc as backup (especially with sushi), but never a gewurztraminer, which has its floweryness that so clashes with most oriental dishes, notwithstanding that such floweryness is called "spicyness.". Why was it that it has taken Americans so long to learn this?.

I am so tired, when in the States, to go to a reputed Thai or Szechuan or Singaporese or Korean restaurant only to find it has no dry rose on its wine list.

(Thank goodness I live in Montreal where they know better!)

Answer 1

For Kung Pao Chicken: An aromatic white wine such as a sauvignon blanc from California or South Africa will do.

For a steamed fish w/ ginger: This calls for a lighter white, such as a fragrant but dry Riesling from Alsace. Look for the 1994 Trimbach or the 1996 Lucien Albrecht.

For a Szechwan Chicken: The forward fruit of a dry or an off-dry Riesling will accentuate the spices and provide a bright contrast to the sweet, smoky nuances in this dish. Two good examples: the 1999 Dr. Loosen Riesling QbA Mosel-Saar-Ruwer from Germany and the 2000 Giesen Riesling Canterbury from New Zealand.

Szechwan Shrimp: A German riesling will be a knockout here. If you're keeping the heat subdued, a Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter spätlese or even an auslese.

Answer 2

Wine pairing is a matter of taste. In my opinion, a Gewurz is not my first choice. Never has been. I enjoy a good rose, riesling, moscato di asti but generally a good rice beer.
Another problem that you never really had there in Canada was the dreadful White Zinfindel. When that bastardization hit the shelves young people tried it while learning about wine. Many people disliked it intensely, so now they see the pink of a rose and are scared away.

The US has never been as wine-oriented as Europe and Canada. Tastes are changing now and you will find some excellent wines in the better restaurants... and people who can help the uninitiated with pairings. The changes are exciting. (By the way, I visit Montreal quite a bit.... love the city. But how come you have to Port your own Vin all the time? Seems a bit old fashioned!)

Answer 3

A surprisingly great wine with spicy oriental or Indian food is a Loire red, Samur Champigny preferably one that has been barrel aged. This is a wine made from Cabernet Franc and is quite light in tannins and works where a Sauvignon Blanc would taste like water, think Thai or Hunanese.

Answer 4

Bone dry wine are not the best suit for spicy food, no matter if its from the Orient or South America. The acidity in a bone dry wine will only magnify the spice instead of complimenting the food the spice is in. wines with higher residual sugar content will help smooth out the spice and enhance the food that your eating in Canada. hope this helps

Answer 5

I am spoiled living in Michigan, which has some of the states best emerging new wines and personally I really dig a sweet flavorful red with my Thai Chicken Salad.

Admittedly, I think a gewurtz is great with sushi!

Most Americans really seem not to prefer the types of wines you suggest. I also think the best wines you are suggesting tend to come from abrod which may, or likely may not be carried in their local grocery store.

Answer 6

the rule of thumb for wine pairings is to compare flavors - sweet with sweet ingredients, acidic with tangy ingredients, physically powerful with solid flavored food, etc. that is so as that the food and the wine do not overshadow one yet another and also you are able to nonetheless flavor both. The previous rule of thumb became to compare the flavour of meat or sauce to the colour of the wine, yet i have stumbled on that elementary red wines could properly be very wonderful with dishes which have solid cheese in them, like parmesan (in alfredo or pesto) and bleu cheeses. also, some tomato sauce dishes (like fowl cacciatore) are made with a contact of white wine and an identical wine can make a marvelous pairing. So imagine about the flavors you're serving and %. a wine to compare. this may advance the completed meal. Um, my one exception is that once serving roast ham I have a tendency to love a white merlot, it truly is sweet. I particularly do no longer understand why i like this pairing. contained in the top, it truly is all about what you want :-D i wish you've a marvelous dinner!

Answer 7

I totally agree with Vindvin...I am Italian and I would never drink wine with Spicy Oriental Food..It is not the food meant for wine, but as someone said before we all have our own taste