DINING WITH ASIAN FOOD AND WINE

Part 1 of 8-part series of foods and wines featured in

“A TASTE OF ASIA, A WINE AND ASIAN FOOD PAIRING”

by

Ronald Jan, M.D.

On a cool autumn evening in November 100 people gathered to celebrate another successful year of serving the community by the Paul Hom Asian (Free) Clinic and to enjoy a pairing of fine wine with Asian foods prepared by local Asian restaurants in and around Sacramento, California.  This principal fundraiser for the clinic was called, “A TASTE OF ASIA, A WINE AND ASIAN FOOD PAIRING.” [A TASTE OF ASIA, A WINE AND ASIAN FOOD PAIRING table Setting. Photo Courtesy: Ronald Jan, M.D.]

One of the dishes presented was a Thai dish created by an award-winning Chef Wong Jankheun at THAI (The House of Authentic Ingredients).

12 1 small Thai Dish 1

[ THAI restaurant’s deep fried pork belly. Photo Courtesy: Ronald Jan, M.D.]

Pieces of Pork Belly - lightly battered and then deep fried giving it a crispy outer layer with a layer of fat and then chewiness of the pork.  This pork belly has been so enjoyed even in the Qing Dynasty noting the very popular stone (jasper) carving in the Imperial collection at Taipei’s National Museum.

12 1 玉雕五花肉

[The Imperial Collection of the popular stone carving. Photo is from Asian Art Museum Exhibition catalog]

At the TASTE OF ASIA this was paired with Clarksburg Wine Company’s 2017 Cabernet Sauvignon. 

12 1Clarksburg Cabernet

[ Clarksburg Wine Company’s 2017 Cabernet Sauvignon. Photo Courtesy: Ronald Jan, M.D.]

 

“Pairing Asian food with a red wine?” you may ask.  Here is what famed restaurant, food, and wine writer, Mike Dunne had to say.

            “Battered and deep-fried pork belly: The pork belly is a delightful dish, all direct and spirited flavor, calling for a wine of equal weight, frankness, and animation. The Clarksburg Wine Company Clarksburg Cabernet Sauvignon is a refreshing Delta breeze all on its own, sweeping across the palate with bright red-fruit flavors – cherries, raspberries, strawberries. It is dry and warm, with uncommonly uplifting acidity for a Cabernet Sauvignon, giving it a finely honed edge for cutting through the savory meat of the pork belly."

Of note is that Clarksburg Wine Company also makes a 2017 Reserve Cabernet Sauvignon.  This Reserve wine to me had more pronounced flavors, body, and complexity coupled with a longer pleasant finish, but the nose (aroma) was less pronounced making it slightly less balanced.  Mike pointed out that he felt the increased acid in the wine brought a freshness to the pairing which made the pairing ideal. 

And so, pairing Asian food with red wine?  A resounding YES! Why not try this combination during this beautiful holiday season!  You may be very pleasantly surprised. 

Bon Appetite!!!

 

About the author: Dr. Ronald G. Jan who specializes in Vascular Surgery is a Clinical Professor of Surgery at the University of California at Davis School of Medicine. Since 2005, Dr. Jan has been serving as the Director of the Paul Hom Asian (Free) Clinic. As a hobby, he holds WSET level 3 certification in wines and has been writing and publishing wine commentaries attracting lots of readers.

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