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Friday, August 7, 2020 | History

2 edition of Pairing wine with Asian food found in the catalog.

Pairing wine with Asian food

Edwin Soon

Pairing wine with Asian food

by Edwin Soon

  • 103 Want to read
  • 39 Currently reading

Published by Monsoon in Singapore .
Written in English


Edition Notes

Includes index.

StatementEdwin Soon.
The Physical Object
Pagination63 p. :
Number of Pages63
ID Numbers
Open LibraryOL23982287M
ISBN 109789810592134
LC Control Number2009323924

  “The savoury and umami elements that underlie much if not most Asian dishes need a wine with a slightly oxidative element that brings harmony to a pairing,” he : Hilary Mcnevin. Singapore food blog with reviews of best restaurants and street food in Asia. Also features recipes, travel and hotel reviews.

Here are some simple tips for pairing food and wine, with expert advice for what to serve with Cabernet Sauvignon, Malbec, Champagne, rosé, and other popular wines. In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand, and.

The trick is to make your wine decision based on the main dishes of the meal rather than the banchan (side dishes) since the latter will almost always include spicy, sweet, or salty flavors. And although there are usually at least a few spicy elements in a Korean dinner, these flavors are usually complemented by the other soup, rice, or noodle dishes in the meal. Explore our list of Food and wine pairing Books at Barnes & Noble®. Receive FREE shipping with your Barnes & Noble Membership. Due to COVID, orders may be delayed.


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Pairing wine with Asian food by Edwin Soon Download PDF EPUB FB2

Pairing Wine with Asian Food is a useful guide exploring the principles behind matching Asian food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen and details wine and food combinations to avoid as well as "marriages made in heaven."5/5(2).

Pairing Wine with Asian Food is a useful guide exploring the principles behind matching Asian food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen and details wine and food combinations to avoid as well as "marriages made in heaven."/5.

In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine.5/5(2). There is real pleasure in combining wine with Asian food as you discover new aromas and flavours, both in the dish and in the glass.

This is your essential companion to enjoying these new frontiers in haste/5(5). In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine.

Patricia Guy writes widely about wine for magazines around the world. She is also the author of four books on wine published over the past few years. Edwin Soon writes about wine and food for magazines in Singapore and Austrailia.

He also has proir books to his credit/5(5). In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand, and Brand: Monsoon Books Pte.

Ltd. Staple ingredients like soy and fish sauce, chile paste, ginger, lemongrass, kaffir lime leaves, and hoisin all pack a punch.

Spices and herbs such as cardamom, cumin, coriander, five-spice powder, and garam masala are not meek in aroma or flavor, especially since they're often used in combination.

Riesling‘s natural sugar/acid balance is a classic Asian food pairing and very compatible with the hot, sour, salty and sweet elements of the range of dry to sweet Riesling can match all types of Asian cuisine because it is fresh, fruity and never too heavy.

The medium body and high acidity can balance the sugar, salt, and even the slight pickled flavor of such ingredients as.

Asian recipes, both savory and sour, to pair with various wines, sakes, and more from around the world. In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand, and Brand: Monsoon Books Pte.

Ltd. With these two books, Lee introduced a new vocabulary for wine using Asian-based ingredients to describe wine flavors while proving that, yes, wine does have a place at the Asian table.

When it comes to pairing wine with Asia's intense flavors, Lee's advice is to stop being anxious about which bottle is perfect for which dish. Spicier Thai and other south-east Asian noodles benefit from a wine with a touch of sweetness, such as riesling or pinot gris.

New Zealand has. Pairing Wine with Asian Food is a useful guide exploring the principles behind matching food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen, and details dishes and wines to avoid.

Pairing Wine And Chinese Food I also love reds that are either bright and juicy, with high acid, and with low tannin structure I rely on the suggestion that the versatility of rosé is so vast and. Pairing Suggestion: This salad calls for a sparkling wine that can cut through the rich duck and work with the tart papaya, such as cava from Spain.

Try the dry NV German Gilabert. Try the dry NV. Edwin Soon has clearly done extensive research, and does all the hard work for you. I have referred to his book again and again. Particularly loved the section on matching wine with Indonesian food.

Am I right in thinking this is the first reference book that deals with wine and Indonesian food. If you love wine and you love Asian foods, buy 5/5(2). But beyond that, a good general rule when it comes to choosing a wine to go with Asian food is to stick to the German/Alsatian varietals: Riesling, Gewürztraminer, Pinot Gris and Pinot Blanc, Author: Nick Passmore.

Pairing Wine with Asian Food is a useful guide exploring the principles behind matching Asian food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen and details wine and food combinations to avoid as well as "marriages made in heaven." The.

Inherently sweet, with medium-high acidity, Chenin Blanc-based wines were born to pair with Thai cuisine. Seek out dry, off-dry, and sweet examples for an especially flavorful combination.

Chenin Blanc: Up-and-coming. Grenache Blanc. Flavors of Asian pear, unripe mango, lime zest, and lemongrass make this a knockout combo with Thai food. The wine should be more acidic than the food. The wine should be sweeter than the food.

The wine should have the same flavor intensity as the food. Red wines pair best with bold flavored meats (e.g. red meat). White wines pair best with light-intensity meats (e.g. fish or chicken). Bitter wines (e.g.

red wines) are best balanced with fat. A very slightly off-dry Riesling makes a great foil for the heat in many Asian dishes and maybe because of its rich mouth-feel and sweet fruit, Riesling has a special place in its heart for pork.

Recommended bottle: Charles Smith Wines “Kung Fu Girl” Riesling (Columbia Valley). Pairing: Sean Minor Four Bears Vin Gris Cool breezes from the San Pablo Bay, off Napa's Carneros district, help give this wine a bright, crisp acidity to go with its strawberry-inflected fruit.