Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern " art " of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest.
MWs vs MS Taste-off: Wine with Asian food - Decanter
Matching wine with Asian cuisines is not the same as matching wine with European cuisines. Traditional wine styles evolved alongside European foods and flavors, so pairing wine is generally easy. However, in Asian food settings, wine has not always been a traditional accompaniment, so the combination can be a little more challenging. The best wines for Asian foods are those with moderate levels of alcohol, softer tannin, crisper acidity, and sometimes but not always a judicious amount of residual sugar.