Wine Pairing: Redefining Matches for Asian Cuisine

Sophisticated modern Chinese cuisine and Spanish wines

Asian dishes, such as Japanese or Chinese, are not traditionally created to pair with wine. This often highlights cultural differences, requiring a touch of ingenuity when considering food pairings. Here, we explore some cultural context and present wonderful pairing ideas We’ve encountered recently.

The Concept of Simultaneous Cuisine

Western dining follows a sequential structure—courses are served one after another, with each plate celebrated for its unique qualities and paired individually with a wine that enhances or is enhanced by it. In contrast, Asian dining often embraces simultaneity. Multiple dishes arrive at the table together, allowing diners to select and eat as they please without a fixed order.

In Japan, tradition even suggests rotating between dishes to create balance. This approach means wines need to complement a variety of flavors and textures simultaneously—a task that can be both challenging and rewarding.

This is one beautiful example, sophisticated modern Chinese cuisine and Spanish wine, and it is an general hint of wine pairing.

Aperitif Pairings: A Modern Chinese Feast

Let’s begin with a beautiful spread of modern Chinese dishes served together as an aperitif:

• Poached Black Tiger Prawns with lime foam and homemade pickles

• Hand-Cut Steak Tartare with apple, avocado, and sweet chili paste

• Lightly Fried Eggplant with spring onion oil and spicy soy vinaigrette

• Cherry Tomatoes with passion fruit and lime juice

For such a diverse array of flavors, versatile wines with moderate acidity, a soft texture, and understated intensity work best, allowing the dish’s characteristics to shine. Opting for a blend to enhance aromatic richness, rather than focusing solely on a single-varietal wine, can be an inspired choice.

Ribeiro ‘Peña’ 2022 by Eduardo Peña
This Spanish blend from DO Ribeiro showcases layered aromas of muscat, lychee, and grapefruit, thanks to its composition: 50% treixadura, 20% albariño, 5% loureira, 20% godello, and 5% lado. Its fresh acidity is well-balanced, harmonizing beautifully with vibrant dishes, especially those featuring cherry tomatoes. Together, they create a pairing that truly elevates the dining experience.

Pairing Exotic Ingredients and Umami

Asian cuisine is often rich in umami, as it incorporates multiple types of amino acids to enhance flavor. However, this can sometimes overwhelm wine pairings. Consider these examples:

• Deep-Fried Seabass Fillet with sweet soy sauce

• Fried Egg Tofu with pumpkin purée and mushrooms

However, a traditional oxidative-style Rioja Blanco, with its own umami-rich profile, pairs exceptionally well—even with dishes featuring completely contrasting flavors.

Rioja Blanco 2022 by Alegre Valgañón
Crafted from a blend of Viura, Garnacha Blanca, and Tempranillo Blanco, this wine boasts aromas of ripe pear, citrus peel, yellow peach. Its crisp palate with fresh acidity, enhanced by nutty and honeyed nuances, pairs wonderfully with both the sweet soy seabass and the rich, fried tofu with umami-filled sauce.

Tackling Sweetness and Spices

Pairing wine with certain main courses can be even more challenging, especially with Asian dishes that often incorporate sugar to balance flavors. However, when done right, the result is nothing short of heavenly. Spanish wines with subtly cooked notes or a touch of rustic character make for an ideal match, perfectly complementing the complexity of these dishes.

• Slow-Cooked Black Angus Short Ribs with a sweet soy reduction and seasonal vegetables

Pies Negros 2022 by Bodega Artuke
This village red from Rioja, made with Tempranillo and Graciano, offers earthy undertones, spices, and notes of red currant and cooked blackberry. Its richness and power beautifully complement the sweetness of the soy reduction, making this pairing a meal highlight.

• Iberico Pork Spareribs with cumin salt and bell peppers

For dishes like this, Spanish Garnacha, Monastrell, or young Tempranillos with minimal oak are excellent options.

Historic 2021 by Terroir al Limit
This blend of Grenache and Cariñena delivers red cherry, blueberry, bay leaf, and licorice aromas, with refreshing acidity and fine-grained tannins. It pairs seamlessly with the spice profile of the Iberico pork, enhancing the meal with its spiced red fruit and earthy undertones.

A Perfect Ending

All the wines featured here share a Spanish origin, adding a cohesive element to the experience while showcasing their versatility with Asian cuisine. These pairings exemplify how wine can bridge cultural divides, enhancing the richness and complexity of flavors in a meal.

By embracing the diversity of Asian dishes and approaching pairings with an open mind, we can uncover remarkable synergies between food and wine—creating dining experiences that are more than just satisfying, but truly unforgettable.

These pairing idea and beautiful dishes come from Amelie Amstelveen and Amber Garden in the Netherlands.