Matching Asian Flavours       with Wine             Presented at Vinexpo Hong Kong                      25-27 May 201019th...
Asian Flavours with Wine: Introduction      How does wine alter the appreciation for classic Asian flavours and how do    ...
Asian Flavours with Wine: Wines & DishesClassic wine styles:1.  Champagne 2.  German Riesling 3.  Italian Chardonnay 4.  F...
The Five Basic Food Flavours & Wine                        Salty       Impact on wine: Accentuates tannins                ...
Wines Key Components & Food                                        Impact on food: Easily overwhelms delicate dishes or um...
Asian Flavours with Wine:                     A New ApproachSTARTING OUT:1.  Understand the cultural context2.  Do your re...
Pairing Asian Flavours with WineSTEPS:1.  Break down dishes and meals into intensity of key flavours:•    Salty•    Sweet•...
Pairing Asian Flavours with WineSTEPS:3.  Break down wine by style and structure:•     Sugar•     Acid•     Tannin•     Bo...
Asian Flavours with Wine:                   The Cultural FactorsAsian dining is unique•    Family style•    Much greater r...
Asian Flavours with Wine:                   The Cultural FactorsImportant wine consideration•    Versatility very importan...
Thank you!19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China            T: +852 2525 3990 ...
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Matching Asian Flavours with Wine

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Jeannie Cho Lee MW describes her systematic approach to analysing flavours in Asian cuisines and how to adopt a step-by-step approach when pairing Asian flavours with wines during Vinexpo Asia-Pacific 2010.

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Matching Asian Flavours with Wine

  1. 1. Matching Asian Flavours with Wine Presented at Vinexpo Hong Kong 25-27 May 201019th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  2. 2. Asian Flavours with Wine: Introduction How does wine alter the appreciation for classic Asian flavours and how do common Asian ingredients and seasonings impact wine’s flavours?1.  Overview of pairing wine with Asian food2.  Cultural dining differences between East and West3.  Review of six wines based on style, grape variety, flavour & structure4.  Pairing of five dishes with wines5.  Q&A 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  3. 3. Asian Flavours with Wine: Wines & DishesClassic wine styles:1.  Champagne 2.  German Riesling 3.  Italian Chardonnay 4.  French Pinot Noir 5.  Californian Cabernet Sauvignon 6.  French Syrah5 commonly found Asian flavour combinations & dishes: Dish 1: Steamed Fillet of Garoupa in Soy Sauce 豉油皇蒸斑塊 Dish 2: Sauteed Diced Chicken with Spicy Chilli Sauce 宮保雞丁 Dish 3: Braised Spare Ribs in "Wuxi" Style 無錫骨 Dish 4: Deepfried Crab Claws with Mashed Shrimp Paste 百花炸釀蟹拑 Dish 5: Braised Stuffed Beancurd with Homemade Sauce 客家炆釀豆腐 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  4. 4. The Five Basic Food Flavours & Wine Salty Impact on wine: Accentuates tannins Choose: White or red wine with soft tannins, crisp acidity and vibrant fruit profile Asian food: Why: Softer tannins avoid excessive bitterness and sufficient fruit is necessary to stand up Soy sauce, oyster sauce, to the salty flavours; firm acidity in wine can lessen the perception of salty flavours while shrimp paste, bean paste high tannins will exaggerate the food’s saltiness Impact on wine: Can overpower wine’s flavours Sour Asian food: Choose: Flavourful, crisp white or medium or light bodied red wines with high acidity to match acidity of the dish Tamarind, lime juice, Why: Without adequate acidity in wine, the wine will taste thin with scant flavours; full green mangoes bodied red wines are often overwhelmed by sour dishes and can also intimidate white wines with insufficient acidity Sweet Asian food: Impact on wine: A dry wine becomes drier, thin, tannic or sour Choose: Wines that have sufficient or greater sweetness Fresh & dried fruits, palm Why: Sweetness in food can overwhelm and strip wine’s flavours if wine does not have sugar, sweet coconut sauces equal or greater sweetness Impact on wine: Enhances tannins in red wine while adding a savoury character to white Bitter Asian food: wine Choose: Full bodied white or red wine with oak maturation Roasted ginko nuts, char from Why: Bitterness in food can be complemented by bitter-edged red wines with firm tannins hot wok, bitter gourd, ginseng or white wines with oak maturation Umami Asian food: Impact on wine: Increases the taste of alcohol and can bring out earthy, bitter or metallic notes fermented beans, dried & cured Choose: Savoury white or red wine with well-knit tannins; best bet is mature wines Why: Umami is both delicate and savoury thus wines need equal delicacy and subtlety withmeats, mushrooms, double-boiled soup, seaweed emphasis on wine’s tannin and flavour textures
  5. 5. Wines Key Components & Food Impact on food: Easily overwhelms delicate dishes or umami rich foods Sweetness Choose: Desserts to match sweetness in wine or pair with rich, fatty dishes; medium sweet Examples of sweet wines: or off dry wines can work well with salty or spicy food Spatlese Riesling, Why: The residual sugar and high acidity of sweet wines can work well with fatty dishes Sauternes, Late Harvest such as fois gras; moderate sweetness can act as a foil for hot, spicy dishes or salty food; Gewurztraminer, Icewine however, many Asians consider any addition of sweetness to a savoury meal detracting Impact on food: Crisp acidity in wine allows for great versatility and high acid wines can Acidity counterbalance rich, creamy, fatty or salty foods; acidity adds refreshment value and wine Examples of high acid wines: can cut the heat in spicy dishes while holding up well to sour or sharp flavoursChampagne, NZ Sauvignon Blanc, Choose: A wide range of Asian dishes, especially those that are deep or stir fried; works Italian whites, north Italian reds, well with dishes containing vinegar or other sour ingredients Burgundy reds & whites Why: Most high acid wines are incredibly versatile because acidity cuts through oil, counters spices and mild sweetness in food and adds refreshment value Tannin/Oak Impact on food: High tannin wines can complement red meats, fatty dishes, grilled dishes or rich stews; refined, light dishes can exaggerate the oakiness in wine; seafood, especially Examples of high tannin or dried fish can make red wines taste metallic and thin oaky wines: Spanish Rioja, Choose: Protein laden dishes such as grilled & barbecued meats, or rich foods; avoid very California Chardonnay, young spicy condiments which will heighten the perception of tannins & oak Bordeaux red, Italian Barolos Why: Tannins in wine work well with protein and fat while it exaggerates the heat of spices Impact on food: High alcohol & full bodied wines can overwhelm delicate flavours in food Alcohol/Body and exaggerate the heat in spicy dishes; salty food can exaggerate the alcohol and heat of the wine thus full bodied wines are not very versatile with many Asian meals Examples of high alcohol and Choose: Heavy, rich dishes with full flavours that can stand up to the weight of the wine full body wines: Australian and avoid very spicy or salty foods as well as refined, delicate dishes Shiraz, Italian Amarone, Why: The heat of the alcohol is exaggerated by Asian spices and high salt (e.g. soy sauce) Chateauneuf du Pape Maturity Examples of mature wines: Impact on food: Highly compatible with umami rich ingredients in many Asian dishes Choose: Refined, delicate dishes while avoiding overly spicy or flavourful dishes which can overwhelm the more delicate nuances in mature winesBordeaux reds aged 1997 or older, Why: Mature wines often have heightened umami flavours from tertiary bottle aging &Burgundy reds aged 1998 or older, beautifully complements banquet meals, fine Cantonese cuisine and food with delicacy andNapa Cabernet aged 2000 or older subtlety
  6. 6. Asian Flavours with Wine: A New ApproachSTARTING OUT:1.  Understand the cultural context2.  Do your research 3.  Respect the food culture of each cuisineTIPS: 1.  Keep the integrity of food and flavour combinations 2.  Respect food flavours and understand how it is appreciated in each culture 3.  Experiment with how wine can enhance the meal and experience 4.  Understand the palate differences of each culture 5.  Learn the cultural & dining evolution of each cuisine 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  7. 7. Pairing Asian Flavours with WineSTEPS:1.  Break down dishes and meals into intensity of key flavours:•  Salty•  Sweet•  Bitter•  Sour•  Spicy•  Umami 2.  Take into consideration palate texture/sensation of the dish:•  Richness/weight•  Oil•  Texture•  Temperature 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  8. 8. Pairing Asian Flavours with WineSTEPS:3.  Break down wine by style and structure:•  Sugar•  Acid•  Tannin•  Body/alcohol•  Flavour intensity•  Finish•  Quality 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  9. 9. Asian Flavours with Wine: The Cultural FactorsAsian dining is unique•  Family style•  Much greater range & diversity of flavours•  Each bite is different/unique•  Texture is important in numerous cuisines – Cantonese, JapaneseTips on pairing – 5 Ts•  Taste of seasoning, spices, condiments, and sauces•  Texture•  Temperature•  Tempo•  Timing 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  10. 10. Asian Flavours with Wine: The Cultural FactorsImportant wine consideration•  Versatility very important•  Refreshment character is crucialPairing winners•  Match quality with quality•  Match personality•  Match weight & intensity•  Match texture with texture 19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com
  11. 11. Thank you!19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

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