Wine Pairings w/ Asian Foods
Yes, I know there have been a few threads on this already; don't feel compelled to duplicate what's already there. I have a wine group that gets together monthly, every month we have a different theme - sometimes just wine-related, sometimes tied to food pairings. This month is wine w/ Asian foods. Here's the food lineup, please suggest either a perfect match for one dish or something you'd be interested in trying with multiple items ->
- chicken & mushroom potstickers w/ soy-garlic dipping sauce
- vegetable spring rolls (tofu, rice noodles, shiitake, carrot, avocado, herbs)
- miso-glazed salmon
- korean-style short ribs
- peking duck
- various maki (spicy tuna, negi-hama, shrimp w/ shiso)
Extra points for unexpected combinations. I expect to see lots of reisling and gewurtz. I'm leaning toward CDP particularly w/ the duck and short ribs - but for some reason I keep hearing a small voice in the back of my head saying "Brunello?"
I think you could do two or three different wines for the whole evening. With the potstickers, spring rolls and maki you could do a nice sparkling wine. Something dry with toasty vanilla like Moet & Chandon White SStar Brut. For the rest of the dishes you could go with an Oregon Pinot Noir, the short ribs may require something a little bigger like a Washington State merlot or a Cotes du Rhone.
How about adding a rose to the tasting? I think a not-too-dry rose could go nicely with the salmon and the duck, and might match several other dishes as well.
Me, I'd be tempted to try an Austrian rose - perhaps a Zweigelt rose or the pink wine by Alois Ladeger. California roses might work, too - I love the rose of Pinot Noir by Robert Sinsky, but this one is quite dry and rather delicate. Perhaps a less-dry California rose would would work better. Can't think of any specifics, though I did quite like the hearty Evesham Wood rose that I had recently with corn flan and roast duck. On the more basic side, the Toad Hollow Rose is tasty, versatile, and inexpensive.
Just a thought from a rose fanatic...
P.S. And a white-wine thought - On a past trip to Portland (OR), I had a lovely bottle of Elk Cove Pinot Gris with a Vietnamese cold noodle salad with roast duck. I still dream of that pairing. It has been a few years since I've had this wine, but if it hasn't changed too much, it might go with the Peking Duck and the spring rolls. And probably some of the maki.
Glad to see at least one mention of bubbly. Frod - if you got any naucratis from scholium, I'd try it with the pot stickers, duck, or salmon. Use the Vinturi if you have it. It makes a big difference there. Also let me know if you ever plan on doing a Middle Eastern, Morrocan or even Indian night. My in-laws carry a red that pairs beautifully with spiced and aromatic flavors and I'd like to get your input on that. you can reach me at firstname.lastname@example.org
I just caught you in another wine thread with the fella from NYC. Good to see you here too.
There's a guy who runs a Thai restaurant I know that was once voted as Germany's best wine collection in a restaurant. Hard to believe, but its true.
His advice to me for super spicy curries something along the lines of a Tatachilla Coonawarra Shiraz 2002.
I was very pleasantly surprised when I tried it with beef curry and spicy Thai rice noodles. Always thought I'd stick to beer.
If you're not like me and do not mind rebuying something you already ordered, locowine (happy wine's website) carries it for $24.99:
Probably best just to wait though. For that matter you can get a nice rueda or verdejo for the spring rolls
Just ran through the list that Lotus has. My personal comment: Any reasonable Riesling from Mosel, Nahe or Rheingau will mix well with Thai food. No question.
There are some gems there like Robert Weil's collection in there as well.
Personally, I would never shell out for that good a Riesling with Thai food. Call me a traditionalist, but I spent much of my life in Asia (4 months in Thailand inclusive) and I can count on the fingers of one hand the outstanding experiences mixing good wine with good Asian food.
I mean, not good experiences - outstanding ones. Good is easy. My wife and I practise every time we do a good coconut Thai curry chicken, rice noodle salad or other creations at home (See pic).
Having said that, its cool to see a Thai Restaurant in Las Vegas having such a good collection!
Postickers: Medium-full bodied Riesling that isn't too sweet. A Kabinett or else an Austrian. Alsatian would be ok, too. As would an Alsatian (Tokay) Pinot Gris. Champagne.
Spring rolls: Medium-light bodied Riesling Kabinett, preferably Mosel. Potentially, Gruner Veltliner. Champagne.
Salmon: Cru Beaujolais. Or fruit forward Pinot but NOT one of the really dark 'Pinot-as-Syrah' types such as those that frequently come out of areas like the Santa Lucia highlands. (Pisoni, Gary's Vineyards, etc). More like a Russian River or Sonoma Coast such as Merry Edwards. Alternatively, a very big, but well balanced, CA Chardonnay (but these are very expensive) such as Kistler, Aubert, Peter Michael, Marcassin... (I actually think Auberts would pair the best of all of them). If you wanted to try something WAY "out there" that I'm not 100% would work, but might be truly truly awesome... a Gravner or a Radikon. (Points, please!) Also, Champagne (rose or non)
Short ribs: Very rich Riesling. Austrian or German. Alsace is also ok. If German I'd look to the Pfalz at the Spatlese level. Or to any area's Auslese ONLY if it has some serious age on it. '83s can be very good right now. Big fruit-driven Pinot also works. As wold your CdP idea, especially if it is Greache-based, like a Marcoux. Champagne (rose or non).
Duck: German Riesling from anywhere. Preferably Spatlese. A Scheurebe Spatlese would also work. Cru Beajolais might also work. Champagne (rose or non)
Maki: Champagne (rose or non)
Good calls, mate.
The only thing I would watch are the spices - especially the sharp, spicy plum sauce to Peking duck.
But I really agree with you on the choice of dry Spätlese Riesling for crispy duck, especially from a warm year. We had it with Köhler Ruprecht's 2003 (super hot summer year) and the flavors from the crispy fat of the duck really opened up with the wine. Magical combination, that was.
What Whiner said all the way through, with specific suggestions within his:
Postickers: Medium-full bodied Riesling that isn't too sweet. Kabinett or Spatlese.
Spring rolls: Same as above. Veltliner. Champagne.
Salmon: Beaujolais, doesn't have to be Cru. Rose Champagne.
Short ribs: Very rich Riesling. Austrian or German.
Duck: Riesling from anywhere. Rose Champagne.
Maki: Rose Champagne cannot be beat, IMO.
Chicken & Mushroom Potstickers - Weingut Bruegel Silvaner Silvaner “B” Spätlese trocken (Dry) Abtswinder Altenberg (http://www.weingut-bruegel.de/Weinliste_Weingut_Brugel_Fruhjahr_2008.pdf)
Vegetable Spring Rolls - Riesling Fellbach Trocken (Dry) 2007 - Weingut Schnaitmann (http://www.weingut-schnaitmann.de/angebot.htm)
Miso glased salmon - 2006 "CLOS DU SOLEIL" CHARDONNAY, Domaine Serene (http://www.domaineserene.com/wine_cds.htm)
Korean-Style Short Ribs - A good Lemberger from Weingut Seeger, 2007 (http://www.germanwineusa.org/home_cellar/varieties_lemberger.php)
Peking Duck - 2006 "YAMHILL CUVÉE" PINOT NOIR)
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We just tasted a lovely Loire Chenin Blanc (sec) from Domaine de la Roulerie (Anjou 2005, Les Terasses, $24 Canadian). It is complex, spicy, assertive, well balanced, with a refreshing acidity. I think it would go great with the lighter dishes and the fish dishes. It would hold up nicely to the spicy tuna for example, and the ginger flavours in various dishes. I would even try it with the duck and short ribs, although it might not be as successful.