Pinot and Asian

[shroomgirl]

I'm directing a culinary stage for STL Food and Wine Experience (4th year)....a couple of the guest chefs are from wineries on the west coast...Neibaum-Coppola and Trinchero. Both are making Asian dishes....I was talking to one about pairing wines with Asian and he started talking about Pinot Noir which really intrigued me....whites that are slightly sweet or dry with citrus...of course beers or saki... are about the extent of my experience.
So, pairing guys what's been your red wine-Asian combos?
I'll keep you informed as the event is planned.

[Botanique]

Shroomgirl -- I would love to advise you on this. Do you know the types of dishes? Flavors, spices, hot, sweet...? It is possible to pair reds (and yes pinot) with certain dishes. It depends on the dish, and the bottle! I love puzzles like this -- bring it on!

[cape chef]

Shroom, this is always an area of debate because of the up front flavors of Asian foods that more often than not conflict with many styles of wine.Fruit and spice are key elements to focus on in my opion.Classic Pinots carry a finish of Oriental spice from their oak aging. This is a point of focus. Also, like you said many whites (Riesling, Gewurtz et al) work well with spice.But if your going red, be concerned with good foward fruit and medium body.To big and the food is lost.You will call me crazy, but sit down with a thai dish, drink a big red and a white zin.(I know) you will most probably enjoy the white zin because of the residual sugar that combats the spice in a very positive way.Again, the dish is being prepared is the most important aspect. Duck & tuna,examples of foods that would work well with reds depending upon preparation think "heat" will be one of the considerations to really focus on.

[shroomgirl]

yep, I don't think you're crazy.....I've always thought fruity sweet light whites with typically Thai or Veitnamese food. I'm waiting for the chefs to get back to me on their menus. Got back Fearless Andy Husband's on Friday....he's not pairing but his menus are huge for 45 minutes, can you say loads of prep!!! I trully don't think he understands that he's only got a few butane table top burners.....same with my staff behind the screen. LOW-TECH. I also have Randall Graham talking between a couple of the demos (Bonnie Dune). Walter Scheib the White House chef from 1994-05 is a late comer....will be interesting to see what he makes!

I'll keep you up with the menus, should be interesting. Thinking about an industry only party one night.....last time I held one was when Tony Bourdain was on tour a few years ago, started at 10pm was a blast.
Happy New Years!

[Botanique]

The power keeps going out here, so my replies may be sketchy! Since you don't have the menus yet, I'll try to make a list of possibilities for you -- suprised Bonny Doon isn't pushing their "sushi bottle"

[Pete]

Sounds like a really great line up, shroom. You constantly amaze me!! I've always wanted to meet Randall Graham. I love his wines, his style, and his attitude. Can't wait to see the menus and the final wine list. BTW, is there still a spot open to attend?

[shroomgirl]

Yep, Pete if you can get here I'll have a couple of tickets waiting at the door. Let me know if you're up for the road trip. Randall Graham is just talking for 45 minutes.

The other chefs are on a stage in front of a crowd demoing....it's in a ballroom with 150-200 wine/food vendors. There are a whole bunch of wine talks I'll look up and post.
I direct the stage .....make sure the chefs know what's going on, buy mise, collect equipment, prep to certain levels then have a beauty platter.....all working with butane burners, nominal electric and a 3 bus tub wash section. Anticipating what the demo chef will need all the while. It's been a blast. I've gotten to work with some really interesting people.

[Botanique]

Shroom -- I started to work on a list, and realized it was counter productive. I'll wait for you to post the menus and I'll shoot you my recommendations. I wish I could be there to help you out!

[MarkV]

I don't understand the confusion. My wife is Chinese and I've successfuly paired her with all kinds of wines many times!

Nyuk Nyuk Nyuk

I'm sorry folks but I couldn't resist that one. Now that I've released my sophomoric impulses, allow me to redeem myself by being serious.....

I agree with Cape Chef about the fruit and the spice. I think also the saltiness vs. the sweetness of the dish is a big influence as well.

Champagne is a good choice for many Asian dishes. Its crispness and effervesence cuts the saltiness nicely.

In terms of pinot noir, my own preference would be to avoid sweet dishes and aim toward ones that are more earthy, (due to the use of mushrooms for example), or made with red meats, (and I'm including pork as a red meat, since it is.)

However, all that being said, when my wife cooks for me I never drink wine with her delicious meals. I like my Asian food very spicy and although some would disagree, strong capsaicin and wine just don't go together. But if I HAD to drink wine with extra hot Kung Pao chicken, I'd go with the aforementioned champagne or a riesling.

Mark

[shroomgirl]

MarkV,
everything goes with Champagne.....ummmmmmm bubbles

[Botanique]

ROTFLMAO MarkV

Sparkling, yes! Riesling, yes! But trust me you can pair many other reds and whites too. When you post the menus, could you also give a per bottle budget? Do you want to keep it California, northern, or mainly the wines that your guests/presenters produce?

[shroomgirl]

These are 45 minute stage demonstrations not dinners. The winery-chefs are I would think promoting recipes that go with THEIR wines.
This thread is stimulous for pairing thoughts.

The whole gig is two days long. I'm solely in charge of the culinary stage....I've got nada to do with the rest and that's really good.

Randall Graham is going to be talking between demos.

[shroomgirl]

Show is Jan 28-29th at the Chase in Central West End STL.http://www.repstl.org/events/foodandwine/index.shtml

Note the lack of mainstage recipes.....that is my agenda for this week....

[Botanique]

OK, I am now officially confused.

[Botanique]

I just want to help Shroom --

How about this -- give us the list of presenters (from the few you have mentioned so far I will most likely know their product) and I can suggest (if you like) the wines that would go with certain types of Asian food. OK? I guess I misunderstood.