Asian Food and Wine Pairings - Pairing with Wine

Asian cuisines present some of wine’s most exciting—and challenging—pairing opportunities. From delicate sashimi to fiery curries, the spectrum of flavors across Asia demands a thoughtful approach. Here is how to navigate it.

Japanese Cuisine: Precision and Subtlety

Sushi and sashimi: Raw fish requires extreme delicacy. Bone-dry sparkling wine is ideal—the bubbles cleanse the palate without overwhelming. Champagne works for special occasions, but crisp Cava or Crémant is equally effective.

Among still wines, dry Riesling, Albariño, or Grüner Veltliner provide the high acidity and neutral character that lets fish shine. Avoid anything oaky, fruity, or heavy.

Tempura: Fried foods love bubbles. Champagne or sparkling wine cuts through the oil brilliantly. High-acid white wines like Muscadet also work.

Ramen: Rich pork broth and chewy noodles want refreshing contrast. Try a chilled Beaujolais or even a dry sake (technically rice wine, but contextually perfect).

Chinese Cuisine: Regional Diversity

Cantonese (dim sum, roast duck): Often subtle and sweet, Cantonese food pairs well with off-dry Riesling, Gewürztraminer, or Chenin Blanc. Roast duck specifically loves Pinot Noir—both are earthy and rich.

Sichuan (mapo tofu, dan dan noodles): The numbing heat requires low-alcohol, sweet wines. Moscato d’Asti or German Riesling Kabinett are your best friends.

Shanghainese (red-braised pork, soup dumplings): Sweeter, richer preparations can handle fuller wines. Off-dry Chenin Blanc or even a light red like Valpolicella works.

Thai Cuisine: Heat and Aromatics

Thai food’s combination of sweet, sour, salty, and spicy makes Riesling the default choice. Its sweetness cools the heat, its acidity matches lime and fish sauce, and its aromatics echo lemongrass and Thai basil.

Green and red curry: Off-dry Riesling or Gewürztraminer

Pad Thai: Dry Riesling or Grüner Veltliner (less sweet than curry pairings)

Papaya salad: Torrontes or dry rosé can handle the spice and acid

Vietnamese Cuisine: Fresh and Herbal

Vietnamese food’s fresh herbs, rice paper, and light preparations call for equally bright wines.

Pho: The aromatic broth wants aromatic wine—Gewürztraminer or Viognier

Spring rolls: Crisp, herbal Sauvignon Blanc or Vinho Verde

Banh mi: The pickled vegetables and pâté can handle a dry rosé or light red

Korean Cuisine: Fermented and Bold

Korean food’s fermented flavors (kimchi, doenjang) and bold seasonings need wines with similar intensity.

Korean BBQ: Sparkling wine handles the fatty grilled meat and cuts through the sweetness of ssamjang. Cava is especially good.

Kimchi-based dishes: The fermented, spicy kick wants off-dry wines with good acidity—Riesling again proves ideal.

Bibimbap: The diversity of toppings and gochujang heat makes versatile wines essential. Dry rosé works across most variations.

The Sake and Rice Wine Option

Sometimes traditional pairings work best. Sake with Japanese food, Shaoxing wine with Chinese food, and soju with Korean food all make cultural and culinary sense. Wine is wonderful, but it is not the only option.