ASIAN PAIRING | RECIPES
W
hether you’re an avid home cook who enjoys making Asian-style dishes or you simply love getting Chinese takeout, you may be stumped when it comes to choosing a wine to go with this Friday night favourite. And, choosing the right wine to match the variety of Asian flavours can make it slightly tricky. Yup, you can find a mix of spicy, sweet, sour, zesty, salty, and umami flavours all in a single Chinese dish. Also, you may order five or six different dishes from your local takeout restaurant that you need to pair with one or
two bottles of wine. So, what’s the best way out of this pickle? A good rule of thumb is to opt for aromatic white wines with plenty of fresh acidity, as this tends to be a good all-purpose pairing option. To help you out, here are a few foolproof wines you can try that will match a variety of Asian dishes: MCC: Particularly if you’re eating dim sum or fried dishes, an MCC with a touch of sweetness will cut through the fat and lighten the sometimes heavy flavours. RIESLING: Riesling’s subtle sweetness,
CHINESE NOODLES AND WONTONS WITH CHILLI SAUCE
METHOD:
Serves 4
INGREDIENTS: For the wontons: ½ tsp salt 3 spring onions, finely sliced, divided 1cm piece fresh ginger, minced 2 cloves garlic, minced 1tsp Sichuan peppercorns 300g ground pork 2 large eggs, one whole, one beaten with 1 tbsp water 1 tbsp cornflour ¼ tsp ground white pepper 24 - 28 large wonton wrappers, thawed if frozen and kept under a tea towel For the chili sauce: 3 tbsp light soy sauce 1 tbsp white sugar, caster or granulated 1 tbsp black vinegar, see tips 80ml chilli oil, see tips 2 tsp red chilli flakes 2 tsp Sichuan peppercorns To serve: 300g thin egg noodles 4 baby bok choy TIPS: Black vinegar and chilli oil are both available from good Asian food markets or corner shops. In a pinch, substitute black vinegar with good-quality aged balsamic vinegar.
1. For the wontons: Stir together the salt, twothirds of the spring onions, ginger, garlic, and peppercorns with 60ml hot water in a small bowl. Let infuse for 15 min. 2. Strain the water into a mixing bowl and add the pork, the whole egg, cornflour, and white pepper. Thoroughly mix with your hands until evenly combined. 3. Working one by one, place about 1 small tsp of pork filling on the lower third of the wonton wrappers. Brush the edges with the beaten egg wash and then fold one corner over to meet the opposite side, forming a triangle. Fold the bottom edge over and then fold the sides inwards behind the filling, pinching them together to hold their shape. Repeat for the remaining wontons, arranging them on a plate; separate layers with a sheet of damp paper towel to prevent the wontons from drying out. 4. For the chilli sauce: In a small bowl, whisk together the soy sauce, sugar, and vinegar until the sugar dissolves. Whisk in the chilli oil, chilli flakes, and peppercorns. 5. When ready to cook the wontons, bring a large saucepan of water to a rapid simmer over a moderate heat. Working in two batches, add the wontons to water, stirring constantly to prevent sticking. Cook until they float, about 3 min. Remove to a plate lined with paper towel using a slotted spoon. Repeat for the remaining wontons, reserving the cooking water.
high acidic nature and lighter mouthfeel, make it a stand up partner to a variety of popular Chinese dishes. GRENACHE: If you’re after a red, choose a lighter wine with jammy flavours of ripe red berries. These pair wonderfully with tangy, meaty Chinese dishes. To be even more specific, we’ve matched the below recipes with the perfect wine pairing that will bring out and balance the unique flavours in the below Asian-inspired dishes. Enjoy!
6. To serve: Simmer the noodles in the reserved cooking water until tender, about 6-9 min. Remove to a colander with tongs. Add the bok choy to the water and cook until just tender, about 3 min. 7. Drain the bok choy and split them in half. Arrange them in serving bowls with the noodles and wontons on top. Spoon over the chilli sauce and sprinkle with the remaining spring onion.
PAIRS WITH: Protea Chenin Blanc 2020, R69 Why It Works: Chenin Blanc’s sweetness and high acidity makes it an ideal partner to traditional Asianstyle flavours. This varietal goes particularly well with a variety of chicken and pork dishes such as Pad Thai, Peking Duck and the above Pork Wonton recipe. Chenin Blancs are also known to pair wonderfully with veggies such as bok choy, cabbage, cauliflower and carrots that work to bring out the subtle notes of this wine too. Have fun and experiment by adding some of these veggies to your own wonton recipe.
SOUTH AFRICAN CONNOISSEUR
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