Wine with Asian Food
The complex layers of contrasting spices and textures and the interplay of different flavours, offering multifaceted taste profiles make Asian cuisine a delight.
Spices fall into three categories - sweet, like cinnamon and cardamom - aromatic, like coriander - and hot, like black pepper and the taste bud anaesthetising chilli; dishes often contain all three spice categories, so you have competing intense flavours all trying to assert themselves!
Remember that when using chillies, wines with very high alcohol tend to make the food taste even hotter!
You need wines that can stand up to robust flavours without overpowering them, and with so many different flavours, consider the dominant flavours of the dish when looking at your options.
White wines really come into their own in this category. Either fresh, crisp, mineral wines with high acidity that balance the spices in the food, or sweeter wines with some residual sugar that soften and tone down the heat. Fruit-forward, crisp and refreshing dry rosé wines are also excellent options to balance the myriad flavours and the bubbly effervescence of sparkling wines can also harmonise well with spice and cleanse the palate between mouthfuls.
The hotter the dish, the more it cries out for a white wine, but if your preference is for red wines, as always, there are exceptions to the rule, which are often better lightly chilled.
Heavy red wines are usually far too tannic and astringent with this type of food as they tend to dry out the mouth and leave a bitter taste - oak can have the same effect as it can clash with spices. But unoaked or lightly oaked, medium-bodied, fruity reds with spicy flavour profiles are good pairings with some meaty dishes as the fat present in the meat proteins will soften the tannins.
The right wine pairing can enhance the taste bud tantalising and diverse melody of flavours that the vibrant foods of Asia supply.
Indian food with wine
Ranging from mild to very spicy, the taste of Indian food encompasses a whole tapestry of different flavours with its diverse regional cuisines and vast array of herbs and spices.
Fruity, dry whites are the classic partner to fiery Indian dishes - exuberant New Zealand Sauvignon Blanc, and zesty, citrus flavoured wines like dry Riesling, Verdejo and Albariño/Alvarinho - the high acidity in these wines neutralises chillies fire. Serve them very cold.
For big meaty curries a full bodied [but not oaky or tannic], fruity red wine would work - try a Shiraz/Syrah, especially with spicy lamb dishes. Earthy Cabernet Franc, Malbec and Carménère are other good options.
Fiery Vindaloos are magic with Gewürztraminer; this aromatic choice will tame the heat whilst enticing out the complex flavours of the spices. And Alsace is not the only place where this exotic grape variety shines - look to the USA, New Zealand, Australia and northern Italy too!
Tikka Masala dishes are complemented by both red and white wines - try a Spanish Tempranillo, or that great all-rounder Beaujolais for the red, and a Chenin Blanc for the white - South Africa have some lovely examples as do the Loire.
Rosé wines work very well with Indian food; France has a myriad of choices from the Loire, Provence and the Languedoc, or try a succulent and juicy New World number from Argentina or Chile.
Rich creamy dishes will love the buttery and vanilla notes of a full-bodied Chardonnay that has seen some oak.
Owing to their acidity, Non Vintage Champagne and other sparkling wines like Cava, Crémant and Prosecco, in both white and rosé styles are a decadent, but surprisingly good match with Indian food.
Of course you can always go local - India produces some great examples of tempting wines, whether it be a zesty white, or a spicy red, what better way to compliment its countries cuisine!
Sri Lankan food with wine
The unique taste of authentic Sri Lankan cuisine offers some of the fieriest foods in Asia - they certainly wake up your senses and if you like heat - this cuisine is for you!
Flavours are built around coconut and local tropical fruit and vegetables served with an assortment of sambols, chutneys and pickles - all varying in heat, creating a combination of vivid flavours. Along with the chillis, the most common spices used are - cinnamon, black pepper, coriander, fenugreek, cardamom, cloves, mustard seeds, cumin turmeric, ginger and curry leaves - these blends form the backbone of Sri Lankan cooking.
Curry and Rice is considered the national dish - but not just one curry; this meal consists of a multiple array of different curries served with rice. Fish, seafood and meat feature but Sri Lankan food is a paradise for vegetarians vegans!
Sparklers off-set these full-flavoured and bold dishes brilliantly, lifting spices with their high acidity.
Dry Rieslings pair well, but go for off-dry if the dish features a lot of cinnamon and cardamom, and rosés are also a good versatile choice.
Creamy Chardonnay and Chenin that have seen some oak are wonderful with creamy, milder coconut based curries, as is Viognier.
For red aficionados, spicy wines like Shiraz/Syrah and Zinfandel/Primitivo will stand up to the robust flavours. Remember that wines with high alcohol can make the taste of chilli seem hotter, intensifying the burn, so avoid high alcoholic wines - but for those of you who like this effect and don't want to tame the fire of chilli, then wines with a high ABV will actually elevate the culinary experience for you. So for the adventurous, and those who seek the chilli burn - then high alcohol reds are your Mecca here!
Nepalese food with wine
Although influenced by neighbouring India and China, the cuisine of Nepal has its own unique profile which typically does not involve cream. This Himalayan country is known for its rich spicy flavours and aromatic herbs.
Dal Bhat is the national dish, which consists of rice with lentil soup accompanied by a selection of vegetable curries [called tarkari] and pickles.
Momo, little round or crescent shaped bite-sized dumplings with meat or vegetable fillings are a famous delicacy.
Aromatic Gewürztraminer will balance the spices, and vibrant, crisp dry Riesling and Sauvignon Blanc are good with herbs, especially coriander.
Creamy and buttery dishes are nice with Viognier and Chardonnay that has seen a little oak.
Red wine lovers will find that fruity, light-bodied Pinot Noir is great with pork and lighter dishes, but more robust fare and the grilled meats that often feature in Nepalese cuisine, call for a Malbec or Syrah/Shiraz to match the depth of flavour.
Thai food with wine
The inherent flavours of Thai food are hot, sweet and sour, with the predominantly fragrant ingredients of lemongrass, lime, ginger, chilli, coconut milk and coriander providing a veritable kaleidoscope of colours and flavours.
Thai food pairs particularly well exotic Gewürztraminer, which has beautiful perfumed flavours of lychees and rose petals, and although it smells sweet, it finishes dry and can take on the heat of chilli. Try examples from Alsace, New Zealand and Chile. Gewürz is German for spice, and the literal translation of this grape variety is “The Spicy Traminer”.
Opulent Pinot Gris, pungent Sauvignon Blanc, ripe Chenin Blanc and Riesling are also good whites with this cuisine as they enhance citrus and ginger flavours. For something different, also try dry Muscat.
Reds don’t tend to pair well with Thai food as coriander can make them taste bitter, but if your preference is for a red wine, then look to light-bodied, low tannin and fruit-driven unoaked examples.
Yellow curries are mellow, using yellow or red chillis with turmeric giving the golden colour; they are usually less spicy than their green and red siblings. They pair well with crisp, citrussy Sauvignon Blanc and Chenin. Sparklers are also a good choice, especially if they have a little sweetness, like an Extra Dry Prosecco, and you can go for both white and rosé versions.
Green curries, made with green chillis, coriander, kaffir lime leaves and basil, work well with vibrant wines that echo the bright and aromatic characteristics of the dish - think Sauvignon Blanc, Albariño/Alvarinho, Vinho Verde, Verdejo, Verdicchio and Grüner Veltliner.
The richer and more intense red Thai curries with red chilli paste giving the colour and the heat, pair well with off-dry Riesling and Pinot Gris. For a red wine choice try a smooth and fruity unoaked Pinot Noir, Beaujolais [Gamay], Tempranillo or Sicilian Frappato.
Aromatic, rich and flavoursome Massaman curry, blends Thai with Indian flavours. Crisp Riesling and Chenin Blanc are hard to beat for a white choice. For a red, choose a wine that will balance the spices and bring out the full spectrum of flavours in this complex and robust dish; look to Shiraz/Syrah or Primitivo/Zinfandel.
Torn between white or red? Then a refreshing rosé will solve the problem nicely as their versatile and fruity profile will compliment most Thai dishes.
Chinese food with wine
Chinese food is extremely varied and can taste spicy, salty, sweet, fruity and sour, often all served at the same time!
Off dry whites compliment the inherent sweetness of Chinese food - aromatic Riesling is a good match, try a German Kabinett or Spätlese with delicate dishes [their light body and subtle sweetness complements them nicely] and an Australian example with weightier ones. Spicier dishes go nicely with Australian Sémillon, and heavenly Gewürztraminer suites sweet and sour combinations very well. For something different - try a delicately perfumed Torrontés from Argentina!
If you prefer a red, then wines with a fruit-forward profile are a winner with most Chinese dishes, like Pinot Noir, Grenache, Barbera, Dolcetto and Beaujolais - or for something different try a Sicilian Nerello Mascalese or an Austrian Bläufrankisch.
Fried dishes benefit pairing with wines that have high acidity, like Sauvignon Blanc, Vinho Verde and sparkling wines. In fact sparkling wines are a superb foil for Chinese cuisine and are actually one of the best pairings you can try; their high acidity cuts through the richness of the dish and resets the palate - Champagne region, Cava Crémant, Prosecco, Franciacorta or English Sparkling wine - take your pick!
Rosé wines also work surprisingly well with Chinese dishes - suggestions as for Indian cuisine.
China of course produces a good range of wines, including some intriguing White Cabernet Sauvignons - they would certainly be a talking point!
Japanese food with wine
Japanese food is known for the freshness and quality of its ingredients. In general it has subtle, delicate flavours, and also deeply savoury flavourings of dashi, miso and soy sauce.
In general, dry non vintage Champagne and Sparkling wines match well and will not overwhelm this fine cuisine and you can choose from both white and rosé versions.
White minerally wines are also a good go-to; dry Riesling, Sancerre and Chablis pair nicely, enhancing the fundamental flavours of Japanese dishes, as do dry rosés - try a rosé Sancerre for something different.
Feather-light Tempura dishes are also good with sparkling wines.
Teriyaki and Teppanyaki dishes are able to cope with weightier wines like a New World Chardonnay, and if you want a red, the earthy flavours found in Pinot Noir compliment savoury soy sauce - were talking Umami here!
The melt-in-your-mouth delicacy that is Wagyu beef cries out for a fine red Bordeaux, which will cut through the high fat content of the meat, and you can go for either a Cabernet Sauvignon based Left Bank wine, or a Merlot lead Right Bank example. The high acidity and savoury profile of Chianti or other Sangiovese wines would also pair well.
Be warned that pungent wasabi annihilates most wines - you need a high acidity white like Sauvignon Blanc to even think about standing up to this Japanese version of horseradish.
Of course the classic partner to Japanese food is Sake - so why not go native!
Koshu is Japan's signature white grape variety; it makes crisp, light and delicate wines with subtle floral nuances and notes of citrus, stone and orchard fruits - it's wonderful with anything zesty, fish and seafood dishes and sushi. For more suggestions about matching wine with sushi, look under the Raw Fish heading in the Wine with Fish matching article.
Korean food with wine
Korean food is well known for being bold, spicy and pungent, often characterised by a sour taste. Ingredients include garlic, ginger, sesame oil, soy sauce, scallions and chilli.
Meals are served with an array of side dishes called banchan, which provide a whole tapestry of flavours, combining sweet, salty, savoury and spicy, with dishes underpinned by a fermented soybean, spicy red chilli paste called Gochujang. In fact, Koreans have a penchant for fermented foods; pungent and tangy kimchi, made from fermented vegetables is Korea's national dish.
Crisp, high acid Riesling, Sauvignon Blanc, Pinot Grigio and Grüner Veltliner love spice.
Fish and seafood dishes are very popular in Korea, and seaweed is a cornerstone of Korean cuisine. Zesty Riesling and Sauvignon Blanc pair well here, as do unoaked Chardonnay and fruity rosé wines.
For reds choose light bodied examples like Pinot Noir, a fruity Beaujolais, or any wine made from Gamay - the Beaujolais grape.
Korean barbecue, with its smoky full-bodied flavours is famous - avoid anything too tannic and opt for fruity red wines with notes of spice, like medium-bodied unoaked or lightly oaked Zinfandel/Primitivo and Syrah/Shiraz which will compliment the intense umami-rich flavours of grilled meats. Low tannin Merlot and Grenache are other good options.
Vietnamese food with wine
The cuisine of Vietnam is characterised by sweet, salty, spicy, sour and umami tastes all carefully balanced. Vibrant and bright, it's less spicy than the foods from other other Asian countries. Although Chinese [soy sauce, tofu, noodles, the cooking techniques of stir-frying and deep-frying and the use of chopsticks] and French [Bánh mì, or Saigon roll or sandwich - baguettes filled with meat and savoury ingredients, Bò Kho - slow-cooked beef stews, Bánh xèo - savoury crêpes , pâté and coffee] rule have influenced Vietnam's dishes, they retain a uniqueness of their own. Key ingredients include fish sauce, coriander, lemongrass, garlic and chillis.
Choose light-bodied dry white wines with high acidity that echo the fresh and vivid flavours of the ingredients, like a herbaceous and zesty Grüner Veltliner, Sauvignon Blanc, Pinot Grigio, Riesling or Soave. These white wines will all pair well with Pho, a noodle soup which is the quintessential Vietnamese dish. Choose a soft Merlot or earthy Pinot Noir for a red option.
An aromatic Gewürztraminer or off-dry Riesling can also compliment and enhance the piquant and intricate flavours of Vietnamese cuisine.
Crisp sparkling wines and dry rosés with their bright minerality are also good bets.
Tamarind is used in a lot of Vietnamese dishes, and Orange wines can be a good foil for the tart, sweet and sour flavours of this spice. There is plenty of choice and you can take your pick from Georgia, France, Australia, Italy, South Africa, Greece and Austria!
Given the French influence, try French varietals with a light-bodied Pinot Noir, Merlot, Grenache or that versatile all-rounder Beaujolais with Vietnamese slow-cooked beef stews - these will perfectly compliment the complex herbal flavours of this rich dish.
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Popular Questions About Asian Food Pairings
What wine goes with Asian food?
Aromatic whites like Riesling or Gewürztraminer are a classic match, as their floral notes and touch of sweetness balance the spice and savoury elements often found in Asian dishes. They also have enough acidity to cut through rich sauces and fried textures.
What red wine goes with Asian food?
Light, low-tannin reds such as Pinot Noir or Gamay work well because they won’t overpower delicate flavours. Their bright fruitiness and gentle structure complement dishes like duck, pork, or mushroom stir-fries without clashing with spices.
What wine pairs with Asian food?
Off-dry Chenin Blanc or sparkling wine is versatile, working across everything from fresh spring rolls to aromatic curries. The bubbles or gentle sweetness help refresh the palate and highlight the complex layers of herbs, spices, and sauces.
What wine goes well with spicy Asian dishes?
Off-dry Riesling or a fruity Rosé is perfect for taming heat while enhancing flavour. The natural sweetness in these wines calms chilli spice, while their acidity lifts the dish, making every bite as enjoyable as the first.