Over the past couple of weeks, I have been tweeting tips and tidbits gleaned from a set of books about German wine that I won from Wines of Germany USA just before Christmas. One of the books in the set, Perfect Pairings: German Wines & Asian Flavours, explores the long-held concept that German wines are one of the, if not the, best accompaniments to Asian cuisine. Author Jeannie Cho Lee, a Master of Wine, explores Cantonese, Shanghainese, Northern Chinese, Japanese, Korean, Thai, Singaporean, and Indian cuisines and makes wine recommendations for each.
This week, inspired by Perfect Pairings, I prepared a moderately spicy, coconut milk-based Thai green curry with Jasmine rice. (Note the word prepared; while I very much enjoy Asian foods, especially Thai and Indian, I fully admit that I have yet to master making them from scratch. For this meal, I relied on Trader Joe’s Thai Green Curry Simmer Sauce.) Perfect Pairings notes that “all curries require … young, ripe aromatic wines with a touch of sweetness” and suggests pairing off-dry Rieslings with mildly spicy green curries. I searched the wine cellar and came up with a 2007 Weingut Grans Fassian Piesporter Riesling Kabinett. Having had this wine before, I knew that it would fit the bill of being off-dry and aromatic.
The Grans Fassian Riesling has an incredibly aromatic nose, rich with stone fruit like peach and nectarine, flinty minerality, and lime. With its age, gunmetal and petrol aromas are also notable. The fruit and medium-plus acidity worked to balance out the richness of the green curry and helped to highlight the lemongrass in the sauce. The residual sugar contributes to the wine’s medium-plus body and was a great foil to the heat from the peppers in the curry. The Riesling has a long, clean finish. Overall, this was a very good match with the wine and food complementing each other.
Purchased at Vinodivino for about $20.