Wine with Asian Food : New Frontiers in Taste

This exciting new guide to pairing wine with Asian food presents a systematic approach readers can use to make matches with panache and confidence. The authors have distilled their research and experience into an uncomplicated method, one that encourages diners to make effortless, yet informed, decisions when selecting wines to accompany Asian meals, whether in restaurants or at home. The wine selection process reflects an understanding of the characteristics of wines and their interactions with the spectrum of Asian flavors and cooking techniques. Foods from China, India, Japan, Indonesia, Malaysia, Singapore and the countries of Indochina are grouped into five flavor profiles, while wines--dry, sweet, sparkling, and fortified--are organized into seven style categories based on flavor, texture and body. Wine with Asian Food also includes recipes for 50 classic Asian dishes that are widely enjoyed in restaurants, yet easily prepared at home. Understanding the ingredients of these

Patricia Guy writes widely about wine for magazines around the world. She is also the author of four books on wine published over the past few years. Edwin Soon writes about wine and food for magazines in Singapore and Austrailia. He also has proir books to his credit.