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Wine with Asian Cuisine

Thai, sushi, curry, Szechuan: how heat, sweetness and umami change the pairing — and which wines truly work.

What's inside

  1. 1.Understanding heat: why tannin & alcohol lose out
  2. 2.Sushi & sashimi: precision over power
  3. 3.Thai cuisine: coconut, lime, chili
  4. 4.Indian curries: from mild to fiery
  5. 5.Chinese & Szechuan: umami and pepper
  6. 6.The residual-sugar strategy: off-dry wins

Reading sample

Sample: Capsaicin amplifies the perception of alcohol and tannin — which is why a powerful Shiraz with Thai curry seems to “burn” twice as much. An off-dry Riesling with 15 g of residual sugar, on the other hand, noticeably soothes and lets the dish’s aromas shine.

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About this content

Editorially created and reviewed by the wine-pairing.online sommelier team led by Isidoro Celentano (MYSYMP AG, Switzerland). It is based on the 12-variable methodology (acidity, tannin, body, sweetness, aromatics, texture) building on the work of Tim Hanni MW, Gordon Shepherd and Hervé This, and on a database of 30,000+ wines, 313 grape varieties and 1,900+ regional pairings.

Last updated: August 2026

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