Asian & Spicy
It's not only beers or lagers that suit Asian food – wine is a great option too. However you do need to think about the sweetness, spiciness and heat of the dishes you are eating. Here's a simple guide to help you make the right choice for your dish.
- Sweet dishes – the most popular Chinese dishes tend to have fruity, sweet sauces and so light fruity reds and roses are a superb match.
- Spicy dishes – if you are going for a spicy Chinese dish then you can move to a medium-bodied red. Australian Shiraz and Merlot are great options.
- White wine – Sauvignons and Chardonnays work well with deep fried Chinese dishes and sweet and sour dishes.
- White wine – you can't go wrong with crisp dry whites like Chablis or Sauvignon Blanc
- Red wine – if you are a fan of very hot dishes, like the classic Vindaloo, then you can move to a big red.
- Make your own rules – try a range of white and red wines to discover what you prefer.
- Dry whites – Sauvignon Blanc is a safe bet for the classic Thai Green Curry.
- Off-dry wines – the more adventurous among you may also want to try Riesling and Gewürztraminers from Germany and Alsace.
- Red wine – avoid heavily oaked reds with Thai food.
- Pink wine – try a dry or off-dry Rosé with sweet and sour dishes.