Are you ready to take your next Asian meal to new heights? Whether you’re a seasoned foodie or just love exploring new flavors, pairing wine with Asian cuisine opens up a world of delicious possibilities. From the bustling hawker stalls of Singapore to your own dinner table, discover how the right wine can transform every bite—and make your dining experience truly unforgettable.
Singapore’s food scene is a vibrant tapestry, weaving together bold spices, delicate broths, and everything in between. As more food lovers in the Lion City reach for a glass of wine alongside their favourite Asian dishes, the question arises: how do you find the perfect pairing that enhances both the meal and the wine.
The good news? Pairing wine with Asian cuisine doesn’t have to be intimidating. With a few simple guidelines—and a spirit of adventure—you can discover combinations that surprise and delight.
Why Wine Pairing with Asian Food is an Adventure
Unlike classic European pairings, Asian cuisine offers a kaleidoscope of flavours: think sweet, spicy, tangy, and umami, often all in one bite. This complexity means there’s no single “right” answer, but rather a world of possibilities. The key is to match the wine’s character to the dish’s dominant notes, creating harmony or a playful contrast.
Simple Rules for Pairing Wine with Asian Dishes
1. Start with the Flavour Profile
Begin by considering the main flavours in your dish. For example, the aromatic spices in laksa or the gentle sweetness of Hainanese chicken rice each call for a different approach. A zesty Sauvignon Blanc can lift the herbal notes in chicken rice, while a slightly off-dry Riesling can tame the heat in spicy curries.
2. Let the Sauce Lead the Way
In many Asian dishes, the sauce is the star. A rich black pepper crab or a soy-based stir-fry can handle a bolder wine, such as a fruit-forward Shiraz or a plush Merlot. For tangy or spicy sauces, aromatic whites like Gewürztraminer or Pinot Gris (from your selection) can offer a refreshing counterpoint.
3. Explore Beyond the Classics
While French and Italian wines are always popular, don’t overlook gems from Australia, New Zealand, or South Africa—regions well-represented in Singapore’s wine scene and on our shelves. A New Zealand Pinot Noir, for instance, can be a delightful match for roast duck or char siew, offering bright fruit and gentle tannins.
4. Match the Body to the Dish
Think about the weight of both the food and the wine. Lighter dishes—like steamed fish or vegetable dumplings—shine with crisp, light-bodied whites such as Pinot Grigio or Sauvignon Blanc. Heartier fare, such as beef rendang or braised pork belly, pairs beautifully with fuller-bodied reds like Shiraz or Cabernet Sauvignon.
5. Mind the Alcohol Content
Spicy food and high-alcohol wines can sometimes clash, amplifying the heat. For dishes with a fiery kick, opt for wines with moderate alcohol and a touch of sweetness, such as a German Riesling or a Pinot Gris. These wines keep the palate refreshed and the meal balanced.
6. Embrace Experimentation
There’s no substitute for personal taste. Don’t hesitate to try unexpected pairings—sometimes the most memorable matches are the ones you stumble upon by accident. Share your discoveries with friends, or tag us on social media with your favourite combinations!
7. Acidity is your Ally
Wines with lively acidity are often the most versatile partners for Asian cuisine. They cut through richness, refresh the palate, and highlight subtle flavours. Look for Sauvignon Blanc, Pinot Grigio, or even a sparkling wine from our collection to bring a bright lift to your meal.
Festive Pairings for Singaporean celebrations
Special occasions call for special pairings! For Lunar New Year reunion dinners, try a celebratory sparkling wine with yusheng or a floral white with poached chicken. During Deepavali, wines that complement the rich spices of Indian cuisine shine—think a fruity Shiraz or a plush Merlot with lamb curry or an aromatic Gewürztraminer with vegetarian biryani.
Common Myths and Mistakes
MYTH: Only white wine goes with Asian food.
REALITY: Many reds, especially those with soft tannins and juicy fruit, can be fantastic with dishes like roast meats or soy-based stir-fries.
MISTAKE: Overpowering delicate dishes with heavy wines.
TIP: Let the food shine by choosing wines that complement, not dominate.
Quick Reference: Local Dishes & Wine Matches
Ready to Discover Your Perfect Pairing?
Pairing wine with Asian cuisine is a journey—one that’s as fun as it is delicious. Whether you’re a seasoned wine lover or just starting out, our team at Curated Wines is here to help you find the perfect bottle for your next meal. Visit us online, and let’s raise a glass to new discoveries!
