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亚洲食物搭配

  • 唯一一个提供完整亚洲食物与葡萄酒搭配奖项的品评赛, 包括清酒
  • 2017年大赛有选自亚洲不同区域的12个小菜, 请参考用何种葡萄酒/清酒搭配某个菜肴的小贴士
  • 对于获奖酒款的专属公关与公众曝光机会,横跨全年
  • 获奖酒款将在亚洲主流的”美食家”指南发表

12道新款亚洲”喜庆” 菜肴,将在2017 HKIWSC首次被展现,分别来自于中国,日本,印度,马来/新加坡, 泰国以及第一次入选的越南。

这是一个赢得奖牌的独特机会,也是一个在亚洲餐桌上展示您的葡萄酒和清酒的绝佳机会。以下是对每一道菜的简要描述,还有一些葡萄酒搭配的“小贴士”——注意这些只是建议!

品评赛的总监葡萄酒大师 Debra Meiburg解释说: “亚洲美食和葡萄酒搭配通常是最有趣的一个类别,因为它总是会引发一些令人惊讶的搭配……它确实改变了人们对何种葡萄酒和清酒最适合亚洲菜肴的先入为主观念。“

亚洲食物与酒搭配类别(包含清酒)的评判, 遵循与葡萄酒和烈酒类别相同的模式。

 

关键词

喜庆的

经典的

家常的

国际的

中国 / 日本 / 印度 / 马来西亚 / 泰国 / 越南

A)中国

饺子 (猪肉馅料)

[类别: 中国新年和家常菜]

饺子是用搅碎的肉末(通常是猪肉)以及蔬菜包在由面团擀成的薄皮里, 然后压紧边缘,做成一个金元宝的形状。饺子可以用锅煎(煎饺), 或者有高汤的 (汤饺)。

脆爽的、具有奶香的白葡萄酒, 或者一款轻/中酒体的红葡萄酒, 能够搭配其味道和质感. 避免过分地带有香水气息的葡萄酒,这会覆盖过菜肴的美味。

干蚝,海苔,红烧猪肘

[类别: 中国新年]

这道传统中国新年菜寓意丰富。听着中文的“干蚝”和“海苔”的发音,这些词听起来像“好生意”和“好运”, 同时猪肘本身也是好运的象征。

葡萄酒中的矿物质是搭配的关键,矿物质与酱油为基础的调味配合良好。任何一款有圆润酒体、矿物质收尾的葡萄酒,都是与此道菜的理想配伍, 如同这道慢火焖煮菜肴的柔软质地。

B)日本

日式盐烤红鲷鱼

[类别: 日本新年 / ”御正月” 和喜庆]

盐烤红鲷鱼是一道日本新年传统菜式, 鲷, 红鲷,是 “鱼”中之王, 是新年盛宴的开场菜。鱼是保留鱼骨,直接盐烤, 以增加鲜美和风味。

矿物质是搭配这个菜肴, 提升鲜味 (Umami) 的关键, 同时带出葡萄酒的果味。白葡萄酒并不是搭配鱼菜的唯一选择。当有用到酱油进行调味时,轻到中等酒体, 兼具柔顺成熟单宁的红葡萄酒也非常合适搭配。

咖喱大虾

[类别: 喜庆/ 经典]

一道发源于葡萄牙的果阿流行菜肴。原本菜肴中有以葡萄酒腌制的肉, 或者葡萄酒醋与很多大蒜。印度化的菜式由果阿厨师用棕榈醋配以很多红辣椒,香料调味。Vindaloo咖喱是印度菜中最辣的菜之一。

没有什么能比微甜味更好地衬托辛辣香料了, 尝试以有较高残糖的葡萄酒来搭配这道菜。

C) SINGAPOREAN

Hai Nan Chicken Rice

Poached chicken with seasoned rice. Although it is considered as one of Singapore’s national dishes, it is also common in other parts of Southeast Asia. Apart from the soft chicken, the highlight of this dish is definitely the buttery and flavorful rice prepared with chicken fat, ginger, garlic and Pandan leaves. The dish is typically served with three sauces: minced red chili and garlic, dark soy sauce, and freshly ground ginger.

With a rich flavor profile of the chicken, rice and sauce, the dish can pair with a variety of white wines – crispy whites with the delicate chicken, off-dry whites with the spicy sauce, etc. A sharp acidity in the wine would ameliorate the greas of the rice as well.

D) INDIAN

Indian Beef Curry

When compared with other genres of Southeast Asian curry, Indian curry is usually much hotter and less sweet. It is very flavorful thanks to a myriad of herbs and spices.

To counter balance the hot spices in the dish, chilled wines with a lower alcohol content are usually a safe bet. Refreshing rosé or sparkling wine would carry well. Dry yet aromatic, or off-dry wines are also wonderful choices. Fruity red wines could also be considered to pair with the beef. Avoid wine overloaded with oak flavour, however.

E) VIETNAMESE

Bánh Hỏi with Roasted Pork (Thịt heo quay)

A combination of vegetable, flour and meat, the dish encompasses varying flavours and textures in just one bite. Bánh Hỏi is a bundle of woven rice vermicelli topped with spring onion, lettuce leaves, mint and other herbs. The pork usually comes along with a crispy skin and is served in a mouthful size. Generally, the taste of the dish is refreshing but mild.

Dry red or rosé wines with minerality, crispiness and a light body are genial matches. The roasted pork will go perfectly with a slightly oaked wine.

Coconut Layer Cake (Bánh Da Lợn)

Made with sweet gelatine, the cake is beautifully layered with alternate colours. Main ingredients include tapioca starch, rice flour, mashed mung beans or taro, coconut milk and sugar. Natural sweet wine is an obvious choice. Try wine with a lower alcohol content and/or a lighter body wine, as the cake is usually exquisite in taste.  

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