{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/62301a5c63c97500122f8a76/697fe43399b92e31b17efbac?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Texture and Complexity for Asian Food & Wine w/ Sunny Liao & Philippe Venghiattis, Vinus Club","description":"<p>If as many Asians drank wine as the average American, we’d have ~100,000 more wine drinkers.&nbsp;And if Asian restaurants had wine lists at the average rate, we’d have ~5,000 more restaurants with wine lists.&nbsp;This is one of the foundations of the <a href=\"https://awaawine.org/\" rel=\"noopener noreferrer\" target=\"_blank\">Asian Wine Association of America</a> (“AWAA”), whose mission includes bringing wine to Asian cultures, of which food is central.&nbsp;Part of bridging this divide is exploring Asian food and wine pairing.&nbsp;One of AWAA’s board members, Sunny Liao, Co-founder and CEO, and Philippe Venghiattis, Cellar Master of <a href=\"https://www.vinusclub.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Vinus Club</a>, delve into their extensive experience pairing wine with Asian foods.&nbsp;</p><p><br></p><p>Detailed Show Notes:&nbsp;</p><p><br></p><p>Sunny’s background: exposed to wine from 6, wine educator with Lady Penguin in China, Wine MBA, wine consultant for restaurants, board member of AWAA</p><p>Philippe’s background: exposed to wine from 3, worked in wine auctions, then went to UC Davis and is a vineyard manager and winemaker as well as operations for Vinus Club</p><p>Vinus Club is a wine club focused on introducing wine to Asian consumers, including a wine dinner series</p><p><br></p><p>Asian food: texture is a big focus, meals often have a diverse assortment of food at once, often need more than 1 wine to pair</p><p>Wine w/ at least 5-6 years of age are more accessible to a wider array of flavors and spice vs the pure fruit of young wines, more complexity helps for pairing</p><p>Spicy foods work well w/ wines w/ a denser mid-palate that buffer the alcohol</p><p>Philippe’s first challenge with Asian food and wine was at UC Davis with spicy hot pot</p><p>Eastern palates tend to be more sensitive to acid and more into texture (e.g. - the texture of Petite Sirah attractive to Eastern palates)</p><p><br></p><p>Pairing suggestions</p><ul><li>Aged Alsatian whites (15-20 years old) work well, they have texture, complexity, and mid-palate to buffer the spice</li><li>Smargad Riesling w/ a few years of age pairs well w/ Singaporean food</li><li>Braised duck and Barolo</li><li>Flor de Muga Blanco’s aging process adds texture</li><li>Orange and volcanic wines work for younger wines</li><li>Champagne w/ a large amount of reserve wine</li><li>Jura wines a natural fit for a lot of categories</li><li>Nicolas Joly’s Coulee de Serrant w/ ~15 years of age often pairs well, but also shows a lot of variation</li></ul><p>Hardest pairings:&nbsp;</p><ul><li>Korean food; often has a hint of sweetness, hard to balance w/ wine</li><li>Indian cuisine</li></ul>","author_name":"Robert Vernick, Peter Yeung"}