Which wines from Alto Adige go best with Asian cuisine?

Whether you enjoy dishes from China, Japan, Thailand or Indonesia, there is a wine from Alto Adige that will pair with almost every dish. In principle it is the region’s white wines that harmonise best with Asian food, especially the classic “Alto Adige trio” – the flowery, juicy Pinot Blanc, the fruity, creamy Sauvignon Blanc and the aromatically rich Gewürztraminer – that can almost always provide the ideal companion. Subtle creations based upon the inherent flavour of the ingredients, such as vegetables or seafood in a tempura batter or the popular nigiri sushi made with raw fish, go wonderfully with a fresh Pinot Blanc or Pinot Grigio. Dim sum dishes – the classic dumplings with a thin, translucent shell, filled with prawns, duck or vegetables and served in a finely spiced broth – have a more intense flavour. Here the pronounced primary fruit and creamy acidity of a Sauvignon Blanc from Alto Adige is called for; while a full-bodied Gewürztraminer makes a perfect pairing for the spiciness of curry dishes.

Simple rules of thumb
The basic rule for the perfect pairing of Asian food with wine from Alto Adige is quite simple: Pinot Grigio or Pinot Blanc are suitable for foods that have plenty of flavour but are light on the spices. For more intense dishes, a Sauvignon Blanc is the right choice. And, for hot and spicy fare like Thai tom yam kung soup or Szechuan-style beef, a Gewürztraminer is the right choice.

Careful with the sauces!
Fruity Alto Adige reds, especially Schiava and Pinot Noir, also go well with Asian specialities. The basic rule for a balanced composition is not to allow sweet and sour sauces, chilli pastes, sesame oil, wasabi or ginger to be too dominant. If this should however be the case, a full-bodied Gewürztraminer or a Kerner with a hint of residual sweetness can perfectly counteract the spiciness of the dish.