Marrying wine with the flavours of Asia
Food is a gateway to understanding culture.
Classic regional dishes have recipes that have been passed down for generations, sometimes dating back centuries, if not millennia. Many of these dishes are often windows onto the soul of a country, speaking not only to the country’s culinary past, but all the cultural influences that have shaped it.
Not surprisingly, when I asked some sommelier friends in Asia to pair their favourite foods from their home countries, they abound with insightful recommendation, that come from their heart, soul and mind.
KOREAN BIBIMPAP AND SOUTH KOREAN WHITES AND NOVA SCOTIA TIDAL BAY WINES:
Jungmin Ahn, head sommelier at the Bicena Seoul at the Lotte World Tower in Seoul, South Korean said a signature dish there is Bimimpap, a classic dish comprised of toasted rice topped with rice and sauteed vegetables.
Ahn recommends a fresh and fragrant Korean white wine, as he says “my perfect pairing is always based on the philosophy ‘Sin-to-bul-yi’ which translates to ‘body and soil is one.’
“The most famous Korean food is Bibimbap (mixed rice). Bibimbap does not have a strong flavour, but it does give the traditional flavours of Korean, which are experienced with every bite.
“I suggest pairing the dish with a local Korean wine, the 2020 Grand Coteaux Cheongsoo. The wine has a delicate citrus and flower nose and a perfect balance between acidity and sweetness.”
While we can’t get Korean wines here in Atlantic Canada, we can get some good fresh, off-dry wines in the form of Nova Scotia Tidal Bay.
Sesame seeds, for garnish
Directions: Prepare rice. While rice is cooking blanch spinach in pot of salted water for 2-3 minutes. Remove drain and toss with soy and sesame oil. Place a sauté pan over medium heat. Add 1 teaspoon vegetable oil and sauté carrots until soft (3 minutes). Remove and set aside. Add 1 teaspoon vegetable oil and sauté peppers until soft (3 minutes). Set aside. Add 1 more teaspoon of oil, mushrooms, and sauté until begin releasing liquid (3 minutes). Season with dash each of soy and sesame oil, and then set aside. Add remaining vegetable oil to pan, along with beef, garlic and chili flakes. Sauté until browned. Toss cucumber in gochujang and set aside. Fill four bowls with equal amount of rice. Top each with equal amounts of vegetables and beef. Top with egg. Garnish with sesame seeds.
RENDANG DAGING AND ZINFANDEL
Tan Chuan Ann is the best sommelier of Malaysia and head sommelier Resort World Sentosa, Singapore. He recommends Rendang Daging, a classic Malaysian dish consisting of beef braised in coconut milk, toasted grated coconut, lemongrass, galangal, and turmeric leaf, generally eaten with glutinous rice cooked with turmeric with Zinfandel.
Rendang Daging is a rich and flavourful dish requiring a red with enough intensity to match. California Zinfandel with its luscious mix of ripe red and black fruits like blackberry, raspberry, cherry and the typical coconut and sweet baking spices elements is perfect. The pleasant sweetness of Zinfandel compliments the rich sauce’s juxtapose of sweet and spicy flavours perfectly, while its polished tannins and elegant acidity elevate the flavours of the beef. heavy bottom over medium-low heat. Add the oil, cinnamon, cloves, star anise and cardamon. Sauté for about 30 seconds to make fragrant. Add the beef and lemongrass. Sauté until beef is browned on all sides.
Add the coconut milk, tamarind, coconut, sugar and pinch of salt. Cover and let stew over low heat for 1 to 1 ½ hours. Taste and adjust sugar and salt. Serve with steamed rice.
Mark Dewolf, @drink_east, is a nationally recognized sommelier, creative director of Food & Drink at Saltwire Network, and leads food and wine tours to destinations around the world.