What to drink with an Asian dish?

Because we're tired of drinking rosé with an Asian dish just because it goes best with spices. Today, we want to get off the beaten track a bit, to propose new combinations by trying white, red, and even champagne... Let's go!

Before you start, here are the things to avoid :

• white wines based on Chardonnay, because it doesn't go at all well with spices such as ginger, cumin or coriander, which are super present in the different Asian gastronomies.

• Red wines made from Merlot and Cabernet because they lack that slightly acidic side which, when compared to spices, brings out the wine.

Our recommendations :

It is necessary to look for sweet or semi-dry white wines to find the best matches. One can count on German or Alsatian Riesling, wines from the Loire Valley, and even white wines from Jurançon. So, on the white side, there is a choice!

Nice to do: accompany a hot meal with a sparkling drink. This is where the champagne makes its entrance!

For sushi, no hesitation: a brut, whether champagne or crémant,

Summum of refinement and luxury, a rosé champagne with Peking duck.

In a nutshell:

With egg rolls: we start with Gamay, the Geoffreney Morval from Domaine Joseph Mellot is a velvety and stewed red wine that will go perfectly with fried food!

With sushi: champagne for sure, the extra brut from the House Jeaunaux-Robin, the "classic that never disappoints".

With caramel pork: without hesitation, a sweet, mellow Vouvray from Château de Valmer. "A small delight!

With lacquered duck: the brut rosé champagne of the house Secondé, silky tannins for a silky sensation in the mouth.

And now all you have to do is taste it!

Tiphaine, contributor Les Grappes