After explaining the background and research to my book Wine and the Food of Asia in part one, then identifying some fail-safe bottles in part two, we can now get down to the nitty-gritty of finding wines to match specific ingredients.
In an attempt to categorise the many flavours of Asia, I made nine groups:
- aromatic
- floral-fragrant
- citric
- sweet-savoury
- umami
- smoky-nutty-earthy
- strong-piquant
- vegetal
- sweet
Within each group are multiple spices, herbs, fruits, vegetables, sauces...
