A Guide to Wine Pairing with Asian Fine Dining

Pairing wine with food is both an art and a science—but when it comes to Asian fine dining, the rules often shift. The complexity of spices, depth of umami, and the layering of textures make wine selection especially nuanced. At [Your Restaurant Name], we approach wine pairing not just as a complement to the cuisine, but as an integral part of the dining experience.

Whether you’re enjoying a modern reinterpretation of Singaporean laksa or a delicate dim sum tasting, the right wine can elevate your meal to unforgettable heights.

Understanding the Flavour Landscape of Asian Cuisine

Unlike traditional European fare, Asian dishes often combine sweet, salty, sour, and spicy elements in a single bite. For instance, a dish like Chilli Crab Ravioli might feature rich shellfish, tangy tomato, and subtle heat—all calling for a wine that can handle multiple layers of flavour.

This is where aromatic whites, sparkling wines, and certain light-bodied reds shine.

“A good pairing should enhance, not overpower,” says our in-house sommelier. “We look for balance, contrast, and harmony—just like the chefs do on the plate.”

Recommended Pairings from Our Menu

Here are some thoughtful pairings we offer at [Your Restaurant Name] that illustrate the beauty of wine with Asian fine dining:

• Amuse-Bouche: Pickled Ginger Foam with Smoked Oyster

  Pairing: Champagne Brut Nature

  Why it works: The fine bubbles and clean acidity of Champagne cut through the oyster’s richness while enhancing the brightness of the ginger.

  
  

• Appetiser: Yuzu-Cured Hamachi with Ponzu Gel

  Pairing: Riesling Kabinett (Germany)

  Why it works: A touch of sweetness from the Riesling complements the citrusy yuzu and balances the umami from the ponzu.

  
  

• Main Course: Wagyu Beef Rendang with Coconut Emulsion

  Pairing: Pinot Noir (New Zealand)

  Why it works: The gentle tannins and earthy red fruit of Pinot Noir echo the savoury depth of the rendang without clashing with its spice.

  
  

• Dessert: Pandan Crémeux with Gula Melaka Crumble

  Pairing: Late Harvest Sauvignon Blanc (Chile)

  Why it works: The tropical notes of the wine enhance the pandan’s fragrance, while the residual sugar matches the sweetness of the dessert.

The Rise of Sake and Asian Spirits

While wine remains our primary focus for pairings, we also embrace regional beverages that pair beautifully with fine Asian cuisine. Premium sake, in particular, offers subtlety and refinement that often surpass traditional wine when matched with dishes like soy-glazed black cod or sashimi.

Our curated sake list includes junmai daiginjo, yamahai, and aged sakes served in artisan glassware for an elevated experience.

Tips for Pairing Wine at Home

For guests looking to replicate a refined pairing at home, here are some simple guidelines:

Spicy Dishes: Opt for off-dry whites like Gewürztraminer or a light, low-tannin red like Gamay.

Fried Foods: Go for bubbles—Champagne, Cava, or even a crisp Prosecco.

Savory & Sweet: When pairing with sauces like hoisin or sweet soy, try Merlot or Zinfandel.

Most importantly, don’t be afraid to experiment. The best pairings often come from trying something new.

Join Us for a Wine-Paired Tasting Menu

At Riviera, each tasting menu is designed with custom wine pairings by our sommelier team. From boutique wineries in Burgundy to elegant sake houses in Niigata, our selections evolve with the seasons and the menu.

We invite you to join us for a dining experience where every sip is as thoughtful as every bite.