For most of the 20th century, American wine writers told their readers that wine did not pair with Asian food. The advice came from a generation that drank mostly oaky California Chardonnay and high-tannin Bordeaux. The advice was correct about those wines. It was wrong about wine in general.

The pairing principles

Off-dry whites beat dry whites with chili. A small amount of residual sugar cools heat. German Kabinett Riesling, Vouvray Demi-Sec, Gewürztraminer.

High-acid whites beat low-acid whites with citrus, ginger, lemongrass. Sancerre, Albariño, Vermentino, dry Riesling, Grüner Veltliner.

Lighter, lower-tannin reds beat big tannic reds with soy/garlic/ginger marinades. Pinot Noir from Oregon or Burgundy, Cru Beaujolais, Northern Rhône Syrah from Saint-Joseph.

Sparkling wine works almost anywhere. Champagne with sushi every chance we get.

By cuisine

Thai: Off-dry Riesling, Vouvray, Gewürztraminer, dry rosé.

Indian: Off-dry Riesling, Cru Beaujolais, Champagne.

Vietnamese: Dry Riesling, Albariño, light Pinot Noir. Pho with chilled Cru Beaujolais is one of the great pairings.

Japanese: Champagne, Chablis, Muscadet, dry Riesling.

The American steakhouse palate misled a generation about wine. Once you swap in a Riesling Kabinett or Cru Beaujolais, every Asian meal becomes a wine meal.

Bring a takeout menu in any night and we will hand you a bottle that fits.