Pairing Wine with Asian Food

Dining out on yum cha and looking for the perfect wine to accompany your meal? Wondering which bottle to uncork when serving up Thai? In Pairing Wine with Asian Food, oenologist, wine judge and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand and Vietnam. Also featured is a special section on matching wine by occasion, such as an Asian finger food party or barbecue, or by type, such as curries, vegetarian dishes or seafood.

Imagine serving a crisp, tangy aged Riesling with a steamed river fish with ginger, soy and chilli or a peppery Shiraz with succulent Chinese barbecued pork ribs. For sheer indulgence, savour Hainanese chicken rice with lashings of chilli, ginger and sweet soy and a glass of sticky – surely a match made in heaven. Whether you're a wine lover or new to the subject, this book encourages you to have fun and experiment for there is no reason why you can't enjoy wine with all your favourite Asian dishes.