BOOK REVIEW: Pairing Wine with Asian Food by Edwin Soon
A nice glass of wine, white or red goes most amicably with food, be it dinner or even a snack platter of cheese. However, as Asians, we encounter a dumbfounding situation when it comes to pairing wine with our food which is rich in dimensions of flavor. Edwin Soon puts the vogue on wine and Asian food in this small but comprehensive tome.
Dining out on dim sum and looking for the perfect wine to accompany your meal? Wondering which bottle to uncork when serving up Thai? In this book, 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 Vietnam as well as from Burgher, Eurasian, and Nyonya cuisines.
Also featured is a special section on matching wine by occasion, such as an Asian finger food party or barbecue, or by type, such as curries, vegetarian dishes or seafood. Imagine serving a crisp, tangy aged Riesling with a steamed river fish with ginger, soy, and chili, or a peppery California Zinfandel with succulent Chinese barbecued pork ribs.
For sheer indulgence, savor Hainanese chicken rice with lashings of chili, ginger, and sweet soy and a glass of Sauternes - surely a match made in heaven.
Whether you're a wine lover or new to the subject, this book encourages you to have fun and experiment for there is no reason why you can't enjoy wine with all your favorite Asian dishes.
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