Ethnic Cuisine
Much could be written about the explosion of
interest in matching wine to ethnic cuisines, such as Chinese, Mexican,
Indian and Pacific Rim. These cuisines did not evolve with wine and, for
many years, no one really bothered to experiment and find out which
wines worked. For the most part, ethnic food outside its country of
origin was served with beer or soft drinks, not with wine. Now, however,
some of the most imaginative food and wine pairing is happening in this
area.
Chinese
Within China itself there are four
basic cuisines, each of which has several subcuisines, so Chinese food
cannot be dealt with in detail here. In general, look for a big spicy
wine, such as a Gewürztraminer, a grassy Sauvignon Blanc or an off-dry
Riesling; an unoaked Australian or California Chardonnay will also work.
With pork and chicken dishes, a fruity young Zinfandel or Beaujolais
from France can be a surprisingly good choice.
Fusion or
Pacific Rim
A popular approach to creative cooking in countries
bordering the Pacific, from the western United States to eastern
Australia, this dynamic blend of Asian, Pacific island and
European-influenced styles is evolving into what some people are calling
the first truly international cuisine. Because of the eclectic
selection of spices and other seasonings, wine selections should be made
on a dish-by-dish basis. Let your imagination run wild and consider
seldom-met wines, such as Vinho Verde from Portugal, Viognier from
Virginia or California, and acidic and delicious Finger Lakes Riesling
from New York state.
Indian
As with China, there are
several different Indian cuisines. In general, the more aromatic wines
are best. For whites, try Gewürztraminer, off-dry Riesling or Pinot
Gris. A sparkling brut rosé, if not too dry, would also be a good
choice. Red wines, such as an Australian Shiraz or California Syrah, can
work well against the strong, spicy flavors of many Indian dishes. A
young, zesty Zinfandel would also be a good choice.
Japanese
The
cuisine of Japan doesn't have the massive heat of some Asian cuisines,
which makes it seemingly more open to wine pairings. However, the
subtle, often salty sauces and flavorings can be a challenge. Go for
off-dry Rieslings from Washington or California, semisweet white
Zinfandel or sparkling wine.
Mexican
True Mexican food
(not the searingly hot border food) is more open to wine pairings than
many people believe. Red wines are often a good choice with Mexican
food, especially young Zinfandels and Merlots from California. Light
Pinot Noir from Oregon or the Carneros region of California can be quite
pleasing. With mole chili-based sauces (witha hint of chocolate), try a
young Cabernet Sauvignon or Merlot.
Southeast Asian
(Cambodian, Malaysian, Indonesian and Vietnamese)
With the
exception of Indonesian, these cuisines have fairly subtle seasonings,
with rare explosions of heat. Unoaked Chardonnay, Sauvignon Blanc, young
Zinfandels and Merlots are good choices.
Southwestern
U.S./Tex-Mex
The spicy Tex-Mex style of cooking can be tricky to
match with wine, but classic Southwestern cuisine is full of complex
flavors. In general, the same choices as for Mexican food apply here.
Thai
Growing
in popularity, Thai food features such exotic seasonings as lemongrass,
galangal (a relative of gingerroot), hot chilies and rich coconut milk,
which make it one of the most difficult of Asian cuisines to match with
wine. However, a good place to start would be an Oregon Pinot Gris, a
spicy Alsatian Gewürztraminer, a fresh unoaked California Sauvignon
Blanc or an Italian Pinot Blanc.
Adapted from Williams-Sonoma Guides, The Wine Guide, (Time-Life Books, 1999).