To sip Asian dishes with taste, experts are unanimous in favor of the idea of focusing on fruity wines, rather light and not too tannic. Review of specialty details by country.
Japanese cuisine
What to drink with Sushi?
The right pairing: a lively, light and tangy white wine (white Bordeaux, Alsace, Gaillac)
What to drink with Ramen?
The right pairing: a light and fruity red wine
What to drink with Gyoza?
The right pairing: a light red, a full-bodied white, a rosé
Thai cuisine
What to drink with Pad Thai?
The right pairing: a delicate and fine white wine, fruity and long in the mouth (Savoie, Pessac, Touraine)
Chinese cuisine
What to drink with Dim Sum?
The right pairing: a fine, delicate, fruity white wine with a long finish (Macon, Tourraine, Pessac Leognan)
Vietnamese cuisine
What to drink with a Bobun?
The right pairing: a velvety and slightly spicy red wine
Korean cuisine
What to drink with a Bibimbap?
The right pairing: A very light and fruity red wine (Beaujolais, Saumur, Chateaumeillant)
Credits: Le Petit Ballon
