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A guide to pairing wine with Asian food this Chinese New Year

A guide to pairing wine with Asian food this Chinese New Year

Red hot tips

Text: Janice Sim

You can now "win face" by nailing the wine pairing at your Asian spread

When we think of wine, we think of foods like cheese or a juicy slab of steak. But when it comes to pairing it with Asian foods, we're often stumped. After all, the spread's usually varied and diverse in flavours and cooking techniques — such as Mum's signature braised pork ribs or Grandma's dumplings. So how do we even go about including our favourite glass of red onto the reunion dinner table? After all, we are granted the liberty to drink like a fish during this auspicious season. 

This Chinese New Year, to avoid the faux pas of serving the wrong kind of wine or worse, not serving wine at all — we enlisted the expertise of the gurus over at online wine store Winefix, as they breakdown the common dishes and their ideal tipple match. The best part is, you can get the wines sent over to your place in a jiffy, just in time for your reunion dinner. 

WHEN EATING... BARBECUED RIBS OR DUCK

Choose reds that are sweeter and less bitter in taste. They tend to go better with the sweetness of barbecued dishes.

Winefix's choice: Aires Andinos Cabernet Sauvignon

Wine pairing with Asian foods

WHEN EATING... DEEP FRIED FOOD OR DIM SUM

You definitely need something refreshing after a streak of deep-fried prawn dumplings. And nothing says refreshing better than a rosé.

Winefix's choice: Michel Torino Coleccion Malbec Rosé

Wine pairing with Asian foods

WHEN EATING... STEAMED SEAFOOD

A good rule of thumb? Pair light-flavoured foods with lighter wines, and heavy-flavoured foods with heavy-bodied wines. A bottle of Sauvignon Blanc will be perfect for steamed fish or squid.

Winefix's choice: Craggy Range Avery Vineyard Sauvignon Blanc

Wine pairing with Asian foods

WHEN EATING... SPICY FOOD

Acidity is key when dealing with spicy food. The same logic applies to squeezing lemon on a plate of sambal stingray. For tongue-numbing foods or soups with underlying heat, look to acidic wines.

Winefix's choice: Michel Torino Coleccion Torrontes

WHEN EATING... EVERYTHING ELSE

For everything else that isn't included above, go for a Bordeaux. They're versatile in flavour and range from reds to whites.

Winefix's choice: Château Roubeyrac Bordeaux (Red Blend) 

Wine pairing with Asian foods

Get your bottle today at Winefix here.
Read more Chinese New Year stories.  

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