Pairing Wine with Asian Cuisine

December 18, 2016

Complex wines complement the intense flavor profiles and heat that define these dishes.

Eating my way around Taiwan for a week in August—from bustling Taipei to serene Sun Moon Lake—I couldn’t ignore that something was missing. Baskets of steamed dumplings and buns, exotic mushrooms, and dishes with green onions woven in were placed in front of me several times each day, all delicious and well thought out.

Tea was hitting my lips—but not wine. By the end of the trip, I craved a crisp Riesling or an earthy Pinot Noir, imagining how the two would work in tandem to bring