Riesling? Gewurztraminer? Australian Shiraz? When to serve each of those wines with what Asian dishes?
You’ll learn exactly what wines go with what flavor profiles in Indian, Chinese, Vietnamese and other Asian fare in the 1:30 p.m. to 3:30 p.m. Oct. 11 class, “Master Food and Wine Pairing” at Le Colonial restaurant in San Francisco. Yours truly has been helping to put together that class that is part of the three-day weekend “Asian Culinary Forum,” a series of classes, tours, workshops and discussions celebrating the vibrant changes in Asian cuisines around the globe.
Join Edwin Soon, enologist and wine columnist for Time Out Singapore, as he leads you through pairings of varietals with tastes of various classic Asian dishes. Everyone goes home with a copy of his book, “Wine With Asian Food, New Frontiers in Taste” (Tide-Mark Press), which he co-authored with wine teacher Patricia Guy. The class is $85.
To whet your appetite, enjoy this recipe, along with wine pairing recommendations, from the book:
Imperial-Style Grilled Spareribs
It has been said that imperial-style food has existed in China ever since there were emperors and palaces. Some dishes, of course, included rare delicacies, but there were also foods that were just improvements on those enjoyed by commoners, using everyday ingredients. Grilled or barbecued spareribs, like sweet-and-sour pork, may well have been concocted by Chinese chefs in America to whet Western appetites. Still, these dishes are found on the menus of well-respected Chinese restaurants today.
2 pounds pork spareribs
2 tablespoons lard or butter
1 chili, seeds removed, and chopped
2 tablespoons tomato sauce
2 tablespoons Hoisin sauce
1 tablespoon honey
1 tablespoon sweet chili sauce
1 tablespoon sherry
2 tablespoons light soy sauce
½ tablespoon lime juice
1 teaspoon five-spice powder
1 teaspoon chopped garlic
1 teaspoon pepper
Wash and towel dry spareribs. Combine ingredients for marinade; then marinate pork for about 4 hours in refrigerator.
Line a baking tray with foil to collect juices and drippings for basting. Heat a grill or oven to 450 degrees. Brush meat with lard and grill or bake for 10 minutes, turning once to brown other side. Reduce heat to 300 degrees and cook for another 20 minutes, basting meat with drippings and marinade. Garnish with chopped chili. This dish can be served hot or cold.
What to drink:
Serve with a fruity, low-tannin red that will marry well with the rich sweetness of the marinade and meat.
Old World: Sangiovese di Romagna Ceregio from Fattoria Zerbina has a fresh yet mellow black-cherry fragrance that compliments this smoky dish. Valpolicella also works well.
New World: Banrock Station Shiraz-Cabernet from Australia, Rabbit Ridge Zinfandel from California, Concha y Toro Merlot from Chile, or Michael Torino Malbec from Argentina.
Alternatives: A Riesling Spatlese’s sweetness bonds with the honey and savory flavors of the dish. Also try a spicy Pinot Gris from Alsace, an Italian Pinot Grigio with a mineral note, or a clean, crisp green-appley New Zealand Pinot Grigio. All display a mellow roundedness of flavor that is ideal with these succulent spareribs. Other good Pinot Gris to try include Maysara, Civello, and Lange from Oregon. The adventurous may also try a dry sherry.