Jeannie Cho Lee MW describes her systematic approach to analysing flavours in Asian cuisines and how to adopt a step-by-step approach when pairing Asian flavours with wines during Vinexpo Asia-Pacific 2010.

1. Matching Asian Flavours
with Wine
Presented at Vinexpo Hong Kong
25-27 May 2010
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

2. Asian Flavours with Wine: Introduction
How does wine alter the appreciation for classic Asian flavours and how do
common Asian ingredients and seasonings impact wine’s flavours?
1. Overview of pairing wine with Asian food
2. Cultural dining differences between East and West
3. Review of six wines based on style, grape variety,
flavour & structure
4. Pairing of five dishes with wines
5. Q&A
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

3. Asian Flavours with Wine: Wines & Dishes
Classic wine styles:
1. Champagne
2. German Riesling
3. Italian Chardonnay
4. French Pinot Noir
5. Californian Cabernet Sauvignon
6. French Syrah
5 commonly found Asian flavour combinations & dishes:
Dish 1: Steamed Fillet of Garoupa in Soy Sauce 豉油皇蒸斑塊
Dish 2: Sauteed Diced Chicken with Spicy Chilli Sauce 宮保雞丁
Dish 3: Braised Spare Ribs in "Wuxi" Style 無錫骨
Dish 4: Deepfried Crab Claws with Mashed Shrimp Paste 百花炸釀蟹拑
Dish 5: Braised Stuffed Beancurd with Homemade Sauce 客家炆釀豆腐
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

4. The Five Basic Food Flavours & Wine
Salty Impact on wine: Accentuates tannins
Choose: White or red wine with soft tannins, crisp acidity and vibrant fruit profile
Asian food:
Why: Softer tannins avoid excessive bitterness and sufficient fruit is necessary to stand up
Soy sauce, oyster sauce,
to the salty flavours; firm acidity in wine can lessen the perception of salty flavours while
shrimp paste, bean paste
high tannins will exaggerate the food’s saltiness
Impact on wine: Can overpower wine’s flavours
Sour
Asian food:
Choose: Flavourful, crisp white or medium or light bodied red wines with high acidity to
match acidity of the dish
Tamarind, lime juice, Why: Without adequate acidity in wine, the wine will taste thin with scant flavours; full
green mangoes bodied red wines are often overwhelmed by sour dishes and can also intimidate white
wines with insufficient acidity
Sweet
Asian food:
Impact on wine: A dry wine becomes drier, thin, tannic or sour
Choose: Wines that have sufficient or greater sweetness
Fresh & dried fruits, palm Why: Sweetness in food can overwhelm and strip wine’s flavours if wine does not have
sugar, sweet coconut sauces equal or greater sweetness
Impact on wine: Enhances tannins in red wine while adding a savoury character to white
Bitter
Asian food:
wine
Choose: Full bodied white or red wine with oak maturation
Roasted ginko nuts, char from Why: Bitterness in food can be complemented by bitter-edged red wines with firm tannins
hot wok, bitter gourd, ginseng or white wines with oak maturation
Umami
Asian food:
Impact on wine: Increases the taste of alcohol and can bring out earthy, bitter or metallic
notes
fermented beans, dried & cured Choose: Savoury white or red wine with well-knit tannins; best bet is mature wines
Why: Umami is both delicate and savoury thus wines need equal delicacy and subtlety with
meats, mushrooms, double-boiled
soup, seaweed emphasis on wine’s tannin and flavour textures

5. Wines Key Components & Food
Impact on food: Easily overwhelms delicate dishes or umami rich foods
Sweetness Choose: Desserts to match sweetness in wine or pair with rich, fatty dishes; medium sweet
Examples of sweet wines: or off dry wines can work well with salty or spicy food
Spatlese Riesling, Why: The residual sugar and high acidity of sweet wines can work well with fatty dishes
Sauternes, Late Harvest such as fois gras; moderate sweetness can act as a foil for hot, spicy dishes or salty food;
Gewurztraminer, Icewine however, many Asians consider any addition of sweetness to a savoury meal detracting
Impact on food: Crisp acidity in wine allows for great versatility and high acid wines can
Acidity counterbalance rich, creamy, fatty or salty foods; acidity adds refreshment value and wine
Examples of high acid wines: can cut the heat in spicy dishes while holding up well to sour or sharp flavours
Champagne, NZ Sauvignon Blanc, Choose: A wide range of Asian dishes, especially those that are deep or stir fried; works
Italian whites, north Italian reds, well with dishes containing vinegar or other sour ingredients
Burgundy reds & whites Why: Most high acid wines are incredibly versatile because acidity cuts through oil,
counters spices and mild sweetness in food and adds refreshment value
Tannin/Oak Impact on food: High tannin wines can complement red meats, fatty dishes, grilled dishes
or rich stews; refined, light dishes can exaggerate the oakiness in wine; seafood, especially
Examples of high tannin or dried fish can make red wines taste metallic and thin
oaky wines: Spanish Rioja, Choose: Protein laden dishes such as grilled & barbecued meats, or rich foods; avoid very
California Chardonnay, young spicy condiments which will heighten the perception of tannins & oak
Bordeaux red, Italian Barolos Why: Tannins in wine work well with protein and fat while it exaggerates the heat of spices
Impact on food: High alcohol & full bodied wines can overwhelm delicate flavours in food
Alcohol/Body and exaggerate the heat in spicy dishes; salty food can exaggerate the alcohol and heat of
the wine thus full bodied wines are not very versatile with many Asian meals
Examples of high alcohol and
Choose: Heavy, rich dishes with full flavours that can stand up to the weight of the wine
full body wines: Australian
and avoid very spicy or salty foods as well as refined, delicate dishes
Shiraz, Italian Amarone,
Why: The heat of the alcohol is exaggerated by Asian spices and high salt (e.g. soy sauce)
Chateauneuf du Pape
Maturity
Examples of mature wines:
Impact on food: Highly compatible with umami rich ingredients in many Asian dishes
Choose: Refined, delicate dishes while avoiding overly spicy or flavourful dishes which can
overwhelm the more delicate nuances in mature wines
Bordeaux reds aged 1997 or older,
Why: Mature wines often have heightened umami flavours from tertiary bottle aging &
Burgundy reds aged 1998 or older,
beautifully complements banquet meals, fine Cantonese cuisine and food with delicacy and
Napa Cabernet aged 2000 or older
subtlety

6. Asian Flavours with Wine:
A New Approach
STARTING OUT:
1. Understand the cultural context
2. Do your research
3. Respect the food culture of each cuisine
TIPS:
1. Keep the integrity of food and flavour combinations
2. Respect food flavours and understand how it is appreciated in each culture
3. Experiment with how wine can enhance the meal and experience
4. Understand the palate differences of each culture
5. Learn the cultural & dining evolution of each cuisine
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

7. Pairing Asian Flavours with Wine
STEPS:
1. Break down dishes and meals into intensity of key flavours:
• Salty
• Sweet
• Bitter
• Sour
• Spicy
• Umami
2. Take into consideration palate texture/sensation of the dish:
• Richness/weight
• Oil
• Texture
• Temperature
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

8. Pairing Asian Flavours with Wine
STEPS:
3. Break down wine by style and structure:
• Sugar
• Acid
• Tannin
• Body/alcohol
• Flavour intensity
• Finish
• Quality
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

9. Asian Flavours with Wine:
The Cultural Factors
Asian dining is unique
• Family style
• Much greater range & diversity of flavours
• Each bite is different/unique
• Texture is important in numerous cuisines – Cantonese, Japanese
Tips on pairing – 5 Ts
• Taste of seasoning, spices, condiments, and sauces
• Texture
• Temperature
• Tempo
• Timing
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

10. Asian Flavours with Wine:
The Cultural Factors
Important wine consideration
• Versatility very important
• Refreshment character is crucial
Pairing winners
• Match quality with quality
• Match personality
• Match weight & intensity
• Match texture with texture
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com

11. Thank you!
19th Floor, Li Po Chun Chambers, 189 Des Voeux Road, Central, Hong Kong SAR, China
T: +852 2525 3990 F: +852 2801 5970 www.asianpalate.com