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+--- Thread: Vietnamese/Japanese (/thread-1285.html)
- sid - 04-04-2000
I'm in charge of the wine selections for a dinner party that will be serving vietnamese and japanese food. What kind of wine should I get?
- Innkeeper - 04-07-2000
A lot depends on how you cook it, that is hot, savory, sweet, etc. There seems to a growing consensus around here (if that is possible) that Reisling is the all purpose wine/grape for Oriental food. You can buy German Reisling according to dryness/sweetness, and increasingly you can do the same with American and Australian Reisling. If these are less than dry, the degree of residual sugar is frequently listed on the label. Over 2% is quite sweet. You want to match savory food with dry wine, hot with slightly sweet, and sweet with sweet, Je Panse.