Continuing from part three, this instalment takes a basketful of ingredients from the Asian store cupboard and considers which wines will make a toothsome match. Last month we covered ten ingredients in what I’ve called the aromatic category; today we’ll cover floral-fragrant and citric.
In the floral-fragrant category, the flavours are rose and saffron, pandan leaf, nutmeg and mace, curry leaf; while the citric category includes amchoor, carom or ajwain...
