Pairing Wine with Asian Food by Edwin Soon
Author:Edwin Soon
Language: eng
Format: epub
ISBN: 9789814358941
Publisher: Monsoon Books Pte. Ltd.
Published: 2009-06-14T16:00:00+00:00
Steamed Seafood with Soy and Ginger
Fish, lobster, prawns or any other crustacean, pairs well with a dry Riesling with delicate citrus and floral aromas. Its tangy acidity, can be called upon to be the counterpoint to the seafood with overtones of salty soy and sharp ginger flavors. Sauvignon Blanc could work here too if the sauce is robust (e.g. black beans), as long as the wine’s grassy or asparagus overtones do not overshadow flavors of the food. A Graves from Bordeaux will have toned down Sauvignon flavors because of the addition of Semillon in the blend, and is your wine of choice.
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