Champagne, with its comparatively lower-level alcohol content can moderate the spiciness that comes with Asian cuisine, making it a suitable match for fiery fare. Read more from leading Sommelier and Head of Wine for the Dorchester Collection (Dubai), Bhatia Dheeraj.
Pairing wine with food is a very personal preference that is influenced by traditions and cultures that goes beyond science, where actual chemical reactions are playing a role between the food and wine.
However, for most punters, different cultures, traditions and socio-economic backgrounds embrace a world of spices, from tabasco to tobacco, from composite palates. As a sommelier, I love my work which involves trying to listen first, then understand different palates before breaking down some 'norms' and engaging curiosity!
Alcohol and spiciness in Asian cuisine has many myths, but the fact is that the atomic interactions from spice can make food seem spicier when paired with high levels of alcohol. Champagne, with its comparatively lower-level alcohol content (around 12 percent) will only moderate this intensity, making it a suitable match for fiery fare.
Alcohol and spiciness in Asian cuisine can compliment each other
Alcohol and spiciness in Asian cuisine has many myths, but the fact is that the atomic interactions from the spice can make food seem spicier when paired with high levels of alcohol.Umami, the lesser-known fifth taste or sensation, is prevalent in Asian cuisine due to ingredients like soy sauce. At a basic level, umami can be characterised as sweet, sour, salty, and bitter all at once (essentially, delicious savouriness). The high acidity as well as low tannins in champagne assists with balancing umami flavours, preventing any unpleasant clash arising from umami-rich dishes leading to astringency. I would also argue a point on how much is used (and wouldn't mind asking chef the dosage of MSG used in cooking). If nothing else, it will enable me to choose an appropriate pairing. At home, I have worked with champagne pairings with 100 percent MSG-free dishes. The sheer simplicity, where every ingredient is vocal, has worked wonders.
We all have read and experienced that acidity from wine helps cut through the fattiness in dishes that coats the palate and essentially dulls our taste perceptions.
I always like to say that the effervescence or ‘fizz’ in champagne, alongside its high acidity, will not only elevate the pairing experience but also get ready for the next burst of flavours.
It’s true that, apart from cleansing the palate, it makes its way through the fatty sensation and resets our taste buds so that we do not wash away the flavours completely. This is especially useful with dishes like fried tempura and dumplings.
Dishes with sweetness can make the wine's fruitiness disappear, leaving it tasting dull and excessively acidic due to the contrasting effect, because our taste receptors perceive it more strongly. Pairing such dishes with higher dosage levels or perhaps demi-sec styles can help to maintain the flavours of the wine.
I'd also like to highlight that desserts - with high sugar content - may not always necessarily work with demi-sec styles (32g/L - 50g/L sugar). Instead, consider some producers making doux styles (50+ g/L of sugar) of champagne with higher sweetness levels. This could awaken the palate after a strong numbing effect of Sichuan peppers (for example) and also possibly work well with coconut and rice-based desserts. However, my personal preference has always been ratafia for cloying Asian desserts, creating a synergy.
The variety and styes of champagne that we can experiment with depends on the desired winemakers’ use stainless steel or barrels, oxidative Vs reductive approach or even saignée (in the case of rosé champagne), time spent of lees and dosage levels. A good match is achieved when the wine and the food creates a balance where neither overpowers the other. Delving deeper into variety, structure and characteristics as a benchmark, chardonnay produces light and elegant flavoured champagnes with high acidity and pairs well with lighter, more delicate dishes. Pinot noir is naturally bolder, richer and sometimes robust, suitable for pairing with dishes containing strong potent spices, herbs or red meats.
By contrast, meunier generally has a fruity, approachable character with some mushroom as it ages. This style of champagne can complement dishes that have a touch of sweetness as well as savoury components.
I'd also like to highlight one of my go-to varietals - the versatile pinot blanc - which offers subtle floral aromas, crisp acidity, roundness and longevity and has always worked well with an array of Asian dishes. It is also an heirloom varietal in Champagne.
Brut non-vintage styles combine well with lighter dishes like sushi, spring rolls or other lightly fried foods. Whereas vintage champagnes that are super complex go well with rich meaty dishes, roasts, barbecues or aromatic stews.
Blanc de blancs pair with delicate seafood dishes, like dim sums, vegetarian stirs or dishes with fattiness, whereas blanc de noirs compliment intense dishes featuring red meats, umami-rich foods or mushrooms with stir-fried meats and pork belly.
Rosé dishes are best with sweet and savoury elements combining a touch of spice, curry or Szechuan. However, my all-time favourite has always been with Peking Duck!
Above all, what’s important, is that the successful pairing of champagne with Asian cuisine is based on balancing flavours with an understanding that the structural analysis alongside its chemical reactions and interactions ultimately creates harmony. Asian cuisine, known for its strong and diverse flavours, can make for an exciting champagne pairing experience.
Words by Bhatia Dheeraj
