Wines to pair with your bak chor mee, nasi biryani and durian _ todayonline

This, said Roderic Proniewski, director of Asia Wine Network and Caviro brand ambassador for South-east Asia, is to ensure that one complements instead of overshadowing the other. And noodles “If wine is your priority, then you should choose a more expressive and intense wine,” he explained.

For bolder and complex flavours most commonly found in dishes such as nasi biryani, laksa and babi ponteh, Proniewski recommends going for either a “crisp or round wine (good body, but not overly tannic)”. Noodles andco “In most cases, a white or lighter red on the fruity side will handle the extreme flavours better; I would recommend mainly non-tannic reds.”

That said, it helps to have an open mind, shared Alvin Sivam, a certified specialist of wine representing Robert Oatley Vineyards at the fair, which will run until Sunday.


He pointed out that one could also choose to simply balance the oiliness of the food with highly acidic wine. Noodles and company olathe But to tackle difficult flavours, such as the decidedly spicy, sour or fermented ones, it helps to start with determining the base ingredient. Continental noodles woodbridge hours “For example, belachan is made of shrimp, so you would think of it from a seafood perspective; and if you know the base is seafood, you work towards a nice white Chardonnay,” he continued.

Then you move on to the sauces, which can be light, creamy or heavy. United noodles hours “For instance, laksa is spicy with a creamy texture, bak kut teh is light because it is water-based, but it also has a lot of spices,” Sivam shared.

Sometimes, though, it may be as simple as finding the right bubbly for the job. Noodles and company yonkers Mumm Champagne brand ambassador Marie Deloffre said a champagne made with a high percentage of pinot noir should pair well with the complexity of such foods. Noodles and company bel air But always start with identifying the strongest flavour in the dish and try to match or complement it. Noodles and company houston “This is especially important with local foods that are usually explosions of flavours and what makes them difficult to pair with in the first place,” Deloffre added.

That being said, she reaffirmed that the first rule of food and wine pairing is to never ever take it too seriously. Noodles chicago “While there are general guidelines of wine pairing, there have been just as many occasions where those rules were refuted and amazing pairing combinations were discovered; combinations that would have never happened if we followed the rulebook religiously.”

What about a problematic but hugely popular fruit like durian? “With the rich, creamy, bitter durian, a round fresh and fruity red such as a (sparkling) Lambrusco is a great match,” said Proniewski, while Deloffre recommended a fruity wine, before declaring she prefers the durians “neat”.

Deloffre recommends a Mumm rose. Noodles and company las vegas “The pinot base with creamy red fruits and roses on the nose, makes it a natural match in strength to the bak chor mee’s flavours. Noodles and company florida Earthiness from the pinot noir matches the stewed mushrooms and rustic flavors in the dish as well. Noodles and company menu The fine mousse helps to cleanse the palate of the slight grease and vinegar in the sauce.”

Sivam recommends a Robert Oatley Signature Series Chardonnay. Noodles delivery “The Chardonnay is lightly oaked with a long fine acidity … Noodles & company normal il The wine goes well with the fishballs and the fine acidity balances out the spiced noodles.”

Deloffre recommends a Brancott Estate Sauvignon Blanc. Noodles and company racine “This dish would do best with a well-balanced white wine, fruity yet with fresh acidity. Noodles and company sioux falls My suggestion will be a New Zealand sauvignon blanc. Menu for noodles The wine is lightweight, juicy and refreshing, with flavours of lime and passionfruit with hints of minerality to match the oceanic flavours (cockles). Noodles and company germantown The wine also has sufficient acidity to help cut through the oiliness while being not too complex and congesting the plethora of flavours that already exist in the dish.”

Sivam recommends the Robert Oatley Signature Series Sauvignon Blanc. Dc noodles menu “The Sauvignon Blanc is light, crisp and citrusy, so it cuts through the oiliness and fattiness of the dish. Noodles and company kansas city The wine also brings out the ‘char’ or ‘wok hei’ on the aftertaste.”

Sivam recommends a Robert Oatley Chardonnay Finisterre. What is noodles and company “Laksa is spicy and the coconut milk provides the richness and ‘lemak’ in it. Noodles and company eldersburg This chardonnay has ample texture of buttery and creamy notes, so it complements the laksa gravy well and the underlying citrus blossom balances the spiciness.”

Sivam recommends a Hancock & Hancock Shiraz Grenache. Noodles and company edina “Shiraz brings out the peppery spices of the curry, while the grenache gives more lightness and brightness, which does not overpower the fish.”

Sivam recommends a Robert Oatley Signature Series Shiraz. Noodles and company shorewood “Shiraz has blueberries and hints of spices which complement the spices in the biryani. Noodles and company menu calories When paired with lamb or beef biryani, the fleshy texture and the soft tannins match perfectly.”