Perfect wines for Oriental cuisine

Oriental cuisines are very different from each other, but they are characterized by having a fairly simple spectrum of basic ingredients, at least in the most international interpretations. In fact, we find rice, generally Basmati, which is common to all Asian cuisines, with some exceptions such as Jasmine present in the Southeast, or long grain rice, very popular in China, while in Japan and Korea short grain rice is more commonly used.

The most common spices are ginger, garlic, sesame seeds, chilli, dried onions, soy and tofu. The most common cooking systems are frying and steaming. While curry, a mixture of spices, in India and other South Asian countries is mixed with yogurt sauces, south-eastern and eastern curries use coconut milk as their base. Pairing a wine with these flavors is not alwayseasy, but a good general rule is to prefer an aromatic and soft product.

This is because the combination of spicy and complex dishes with aromatic vines that have a part of residual sugars, such as a Riesling or simply a Pinot Bianco,is perfect to enhance the taste of both food and wine. A second rule is to choose a wine with good acidity and flavor, such as a Sauvignon,a Kerner or a Pecorino cheese if you go to eat fatty or fried foods.

If you are in front of a sushi or sashimi a Classic Method bubble or a Champagne Blanc de Blancs will certainly be a great choice, while a Gewürztraminer could dominate the delicacy of the courses. As for Chinese cuisine, however, the recommended wine is predominantly a light and young red, such as a Bolgheri Rosso,a Dolcetto or a Pinot Noir,because the courses are mainly meat-based, and very often duck-based.

A wine with a high alcohol content is the worst possible choice. It could overpower the taste of spicy Szechuan chicken and make you unpleasant tofu and accompanying vegetables. A Bolgheri Rosé with its flavor, a fresh and light Alsatian Rosé, or a Pet-Nat Rosé with the panache of bubbles are a safe choice for almost all courses.