Wines for Asian Food
Balance • Umami • Spices
"Pairing wines with Asian cuisine is a game of contrasts. The goal is to balance the intensity of ginger, the power of chili, and the depth of umami with the freshness and structure of the right wine."
The Challenge of Flavors
Unlike European cuisine, Asian gastronomy integrates all five basic flavors into a single dish. Umami, present in soy and miso, can make very tannic red wines taste bitter. Therefore, the selection should lean towards acidity and fruit.
In this guide, we explore how the mineral freshness of a Loire Sauvignon Blanc or the opulence of a Burgundy Pinot Noir can transform an Asian dinner into a world-class sensory experience.
"The golden rule according to the CMS: Acidity is the best ally against spice and fat."
Recommended Wine Selection
Domaine de Boisseyt - Viognier
A white wine from the Northern Rhône with notes of peach and white flowers, ideal for dishes with ginger and coconut.
Buy Viognier →Domaine de la Perrière - Pinot Noir
From the Loire Valley, its red fruit and fine tannins harmonize with Peking Duck.
Buy Pinot Noir →Umami Pairing Inquiries
Why is wine with residual sugar recommended for spicy food?
Sugar mitigates the burning sensation of capsaicin. Experts from Decanter suggest that wines with a touch of sweetness allow spicy flavors to shine without overwhelming the palate.
Pairing for Sushi and Sashimi
For raw fish, minerality is key. A Sancerre Sauvignon Blanc is the preferred choice of the GuildSomm to respect the delicacy of the product.
Asian Pairing • Cult Selection • Shipping to all of Mexico
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