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Alsacian
wines go very well with Asian cuisine, especially
the Gewurztraminer. It's beleived that the three
most important qualities to look for when choosing
a wine to drink with Asian food are
- properly
ripened grapes,
- enough
clean fruit acidity to balance the fruit (otherwise
the wine will taste flabby),
-
and low levels of tannin.
Purity
of fruit, good acidity and low levels of tannin
are the most attractive attributes of Alsace wines.
The common characteristic of all Indian cuisine
is the use of a wide variety of spices - cumin,
coriander, ginger, turmeric, pepper, cardamom,
saffron, cinnamon, poppy seeds, fresh and dried
chillies and cloves. Dishes may vary in degrees
of chilli hotness but they are full-flavoured
spice-wise. Recommended: Vendanges Tardives of
Gewurztraminer and Tokay Pinot Gris, with their
full-bodied flavours and higher roundness are
best equipped to cope with the heavy flavours
of the spices. |