When pairing Asian food with wine it is important to take into account exactly what kind of dish it is that that will be complemented by the wine. Generally speaking, given the spicy and delicate nature of a lot of Asian cooking, along with the prevalence of seafood in the continent’s more popular cuisine, white wine is often recommended, especially a Chardonnay, Riesling, or Sauvignon Blanc. With meatier dishes, a red, such as a merlot, may work better.
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