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本期介绍的食材是典型的亚洲食材，通常为经典菜谱提供基础，比如泰式咖喱中的椰浆、中式烤肉的海鲜酱、许多日式美食中的鲣鱼片，以及越南蘸料中的鱼露。
在甜咸味和鲜味类别中，本书还提供了以下食材的葡萄酒搭配：棕榈糖和蜂蜜、甜酱油 (kecap manis)、米醋、豆豉、酥脆红葱头、虾米、蘑菇、料酒、味醂和生抽。由于这些风味都没有传统的葡萄酒搭配，感知之门被大大敞开，欢迎来自阿尔萨斯 (Alsace)、埃尔金 (Elgin)、索诺玛 (Sonoma)、蒙塔奇诺 (Montalcino)、教皇新堡 (Châteauneuf-du-Pape)...
