The wines of Alsace are a particular speciality of mine, they are oft mentioned as the perfect accompniment to the mix of spicy, salty, sweet and sour flavours found in Asian dishes. Beer is the first on the list of drinks people reach for – especially those Friday night curry nights with the lads. If people do think of buying a wine to drink with it, the idea that a wine can compliment a spice seems rather odd, but far from it. In fact the right grape variety can add to a home delivered (or home cooked!) Asian meal.
TV chef Ching He Huang and leading wine journalist and food and wine matching expert Joanna Simon are linking up for a live webchat, where they’ll be offering guidance on which wines bring out the best in each Asian dish; from the fruity, floral tastes of the more elegant Alsace wines such as Riesling through to luscious or spicy whites like Pinot Gris or Gewurztraminer.
Ching He Huang and Joanna Simon will be on StudioTalk on Friday 18th June at 13.00 to demonstrate how Alsace wines can compliment Asian food. You can post a question in advance via the same link.
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