It does strike us sometimes that the Asian cuisines are akin to the ancient alchemy a bit – it is all about the ability of the former to fuse ingredients to produce a symphony of tastes where sweetness waltzes spiciness and the sour touch of lime juice twists away with the red hot chilli pepper. And if one is to imagine, all of a sudden, that somebody has been in search of the ‘wine keys’ to those dishes, well – voilà! – such keys have been found now and those are the aromatic semi-dry wines that have ‘unlocked’ the Eastern culinary enigmas.

The glorious bouquet of beverages that SAVALAN has on offer just happens to contain two wines – two keys – that are the best fits for Eastern cuisines. We are now talking about SAVALAN Traminer and SAVALAN Moscato.

One has to emphasise, as one is speaking of Traminer and Moscato wines that their secret weapon lies in the balance: these wines possess a splendid equilibrium of acidity and sweetness, whilst their vibrant and rich aroma of white flowers, tropical fruits and spices splendidly complements the vivid flavours of Eastern cuisine. A mutually beneficial co-operation, one might say…

It should be said, by the way, that dry light wines would not do in this case because the fiery taste of either a sauce or a dish itself would definitely supress the flavour of such wines.

The Thai cuisine is perhaps one of the almost ideal proving grounds for such experimentation. Take red curry with prawns: here, SAVALAN Traminer will act as a deft mediator betwixt coconut milk and galangal, between the sweetness of the prawns and the fiery heat of chilli. Its floral notes resonate with lemongrass (citronella), while the residual sugar tempers the spice, allowing the full complexity of the dish to unfold. Two further allies of Traminer are yellow curry with chicken or tom kha with mushrooms; the wine accentuates the creamy texture of coconut milk in such pairings.

Not all the ‘Asian roads’ lead to success, however. The Chinese cuisine calls for selectivity, say. For example, the Sichuanese dish ma-la may prove too fierce even for a resilient Moscato what with its tongue-numbing pepper. By contrast, the Cantonese tradition dishes such as Peking duck with the hoisin sauce or sweet-and-sour pork will find entirely congenial partners in off-dry wines. The ‘weight against weight’ principle comes into play here, that is, rich and unctuous dishes call for wines with substance.

The Vietnamese cuisine, which is more refined in its manifestations, unfolds especially delicately with SAVALAN Moscato and SAVALAN Traminer. Bun bo Hue, which is rice noodle and beef soup from the town of Hue, goes on to become an aromatic meditation when paired with sips of SAVALAN Traminer. The spices and wine do not vie for dominance but harmoniously complement one another in this case.

The Korean grilled dishes of bulgogi or galbi re particularly congenial to Moscato because the freshness of the wine contrasts with the smoky notes of the meat while the Moscato’s sweetness acts as a counter-balance to the soy-based marinades. On another note, caution is advisable when it comes to kimchi and other fermented dishes since their assertive acidity can overwhelm the delicate aroma of the wine.

As for the Indian cuisine, it indeed poses the most intricate challenge within the realm of the Asian culinary arts. Tikka masala or a mild vegetable korma paired with SAVALAN Traminer will give rise to enchanting combinations but, inasmuch as Goan vindaloo curry or phall are concerned, well, these fiery dishes are apt to bow to but few wines. Precise calibration is essential here, as the more intense the spices, the greater the residual sugar required in the wine to accompany the dish.

The golden rule of the Eastern-wine diplomacy is postulated to the effect that one should not attempt to conquer and tame everything at once. Off-dry aromatic wines go marvellously with the moderately spicy, acidic-sweet and creamy Asian culinary dishes but will recognise their limitations when faced with the spiciest challenges, after all. This is by no means a shortfall, of course; rather, it is merely the wisdom enough that one knows one’s place on the gastronomic palette.

So, now that you are well-equipped with our concise guide and, most crucially, our SAVALAN Traminer and SAVALAN Moscato wines, charge ahead and boldly embark on an acquaintance – or carry on with your already passionate romance, if you please – with the suitable Eastern dishes. Dare to explore, because who dares wins.

Kipling seemed to believe that the East and the West will never come together… A premise that has been contested more than once, albeit not always exactly successfully. Ah, well! Let’s say that the master of letters was perhaps not quite right in our case at the end of the day – let’s, indeed, put it this way, all in keeping with that fabled British understatement. But let’s also add with the Eastern fervour that they can meet and how gloriously, too, merging and melding together in a dance of flavours and aromas!

Best regards,

Fuad Seyidaliyev and Arif Rahimov

Founders and Co-owners of SAVALAN-ASPI Winery