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White or Red
Will that be white or red wine with you Asian cuisine? Not even a spicy curry gets wine connoisseurs as hot under the collar as the debate over which wine suits Asian cuisine best: red or white. Traditionalists argue that chilled whites take the bite out of hot Asian dishes, while a growing camp thinks bold reds match the food better. Brett McKinnon, chief winemaker of Wyndham Estate, an Australian winery that exports throughout Asia, says it’s a matter of taste. “I’d drink a Semillon Blanc or Verdelho with many Thai dishes because the light citrus flavor complements the lemongrass.”
Chinese banquets can create a challenge. “Order wine by the glass or get a few bottles of different wines to share,” says McKinnon. “Mixing and matching is half the fun.”
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