Now that the weather is getting colder, our go to favourite comfort food consists mostly on Asian dishes. We love that Asian cuisine is as diverse as the continent itself: fragrant Thai curries, umami-packed Japanese dishes, fiery Szechuan, and delicate Vietnamese flavours all deserve wines that complement, not overpower, them. Whether you’re hosting a dinner party or simply experimenting at home, pairing wine with Asian food can feel intimidating, but it doesn’t have to be. Here’s a friendly guide to help you nail the perfect match.
Traditional Pairings: Crowd-Pleasers That Never Fail
Riesling with Thai Curries A lightly off-dry Riesling is a classic choice for dishes with a bit of heat, like green curry or pad thai. The wine’s slight sweetness cools the spice, while its acidity refreshes the palate after creamy coconut milk or tamarind-based sauces.
Gewürztraminer with Szechuan or Korean BBQ
The aromatic lychee and rose notes of Gewürztraminer hold their own against bold flavours like gochujang, garlic, and Szechuan peppercorns. It’s a safe yet sophisticated choice for those who want a wine that complements spicy, smoky dishes without being lost in the background.
Sparkling Wine with Sushi Think of it as a palate cleanser between bites, a crisp, brut Champagne or Cava works wonders with sushi or sashimi. The bubbles cut through the fattiness of salmon, tuna, or avocado while enhancing the delicate flavours of raw fish.
Bold Pairings: For the Adventurous
Pinot Noir with Peking Duck Skip the obvious choice of beer and try a silky Pinot Noir instead. Its bright red fruit flavours and soft tannins are a beautiful counterpoint to the rich, crispy duck and sweet hoisin sauce.
Chenin Blanc with Indian Curry A dry or slightly off-dry Chenin Blanc can handle the intensity of Indian spices while offering a honeyed, citrusy note that elevates the entire dish. This is an under-rated yet brilliant pairing for butter chicken or dal makhani.
Orange Wine with Fermented Flavours Fermented dishes like kimchi, miso, or natto can be tricky for wine, but skin-contact (orange) wines bring tannic structure and earthiness that play surprisingly well with these punchy ingredients.
(Curious about how wines evolve and develop complex profiles? Our guide How Do Wines Get to Your Table? digs into the journey from vineyard to bottle, giving you a deeper appreciation of the bottles you choose for your pairings).
A Final Sip
Wine pairing with Asian cuisine is an adventure, there’s no single “right” answer, just delicious possibilities waiting to be discovered. Whether you stay with a traditional Riesling or venture into orange wine territory, the key is to keep your mind (and palate) open. Next time you order takeout or cook up a homemade feast, treat yourself to a bottle that elevates the flavours on your plate.