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延续第三部分，本期将从亚洲食材库中挑选一篮子食材，并考虑哪些葡萄酒能够完美搭配。上个月我们介绍了十种我称之为芳香类别的食材；今天我们将介绍花香-芳香类和柑橘类。
在花香-芳香类别中，风味包括玫瑰和藏红花、班兰叶、肉豆蔻和肉豆蔻皮、咖喱叶；而柑橘类别包括芒果粉、藏茴香或阿魏种子、青木瓜和芒果、柚子醋、罗望子和山竹果、香茅、马蹄柠檬叶和泰式罗勒。
一如既往，这里有一些强烈而独特的风味需要烹饪，为葡萄酒提供了展现其所有搭配能力的空间，从包括尼亚加拉冰酒 (Niagara Icewine) 和俄勒冈白皮诺 (Oregon Pinot Blanc)...
