Matching wine with Asian food
An eight-part series on how to pair wine with Asian flavours, adapted from Richard Hemming MW’s book Wine & The Food of Asia.
When each part is published, it will be added to this page.
Published articles in the series
The first instalment of an eight-part series adapting Richard’s book on how to pair wine with Asian flavours. My attitude towards matching wine with food has always been casual. At home I drink wines that I love, served alongside whatever...
Part two of an eight-part series on how to pair wine with Asian flavours, adapted from Richard’s book. For part one, click here. One of my early goals when researching how to match wine with Asian food was to develop...
Part three of an eight-part series on how to pair wine with Asian flavours, adapted from Richard’s book. Click for part one and part two. After explaining the background and research to my book Wine and the Food of Asia...
Part four of an eight-part series on how to pair wine with Asian flavours, adapted from Richard’s book. Click here for all the articles in this series so far published. Continuing from part three, this instalment takes a basketful of...
Part five of an eight-part series on how to pair wine with Asian flavours, adapted from Richard’s book. Click here for all the articles in this series so far published. The ingredients in this instalment are quintessentially Asian, often providing...
Part six of an eight-part series on how to pair wine with Asian flavours, adapted from Richard’s book. Click here for all the articles in this series so far published. One of the biggest misconceptions in the West is that...