05-05-2025
Red Wine Is The Ultimate Pairing For Dim Sum
The Prisoner Wine Company holds a wine and dim sum pairing in its Napa-based tasting room.
The Prisoner Wine Company
When reaching for a glass of wine to pair with anything spicy—specifically in the Asian style—I've always been one to reach for a Riesling first. It has been ingrained in wine drinkers that Riesling is the best pairing for foods with a kick, which is not untrue. The acidity and hint of sweetness of an off-dry bottle of this wine does complement the umami, spice and heat normally found in Thai, Chinese, Japanese and even Mexican food.
'The philosophy behind the traditional pairing of Riesling with dim sum is the idea of balancing the acidity of the wine with the salinity of the cuisine,' says Chef Brett Young, The Prisoner Wine Company director of culinary. 'Asian-style foods typically have a heat and salinity to them that make a white wine a common choice when selecting a wine pairing.'
But, red wine shouldn't be off the table when it comes to perfect pairings. While many drinkers feel that red wine pairs best with heartier meals, like a steak or even a winter stew, there are lots of styles of red that work magic next to dumplings, fried rice and even pad Thai.
'I think many consumers think of bigger, fuller-bodied, higher-alcohol wines when they first think of red wines—and those don't always work with more complex flavors and spices,' says Adrienne Cooper, beverage manager at New York, NY-based Pinch Chinese. Cooper explains that drinkers need to also take how a dish is prepared, sauced and spiced when picking a wine to sip alongside.
The Prisoner Wine Company demonstrates this in its tasting room in Napa, CA. The brand coordinates a Dim Sum food option along with its wine pairings, featuring its red wines in unconventional ways—the calling card of the brand.
'Dim Sum with our red blends is a great example of what can happen when you break free from tradition,' Young says. 'While the heat from a spicy dish can exacerbate the tannins in a structured red wine, the unexpected blends that The Prisoner is known for are less structured than the traditional Napa Valley red wine. This allows for a well-balanced flavor that complements the umami aspects of Asian-style foods.'
However, it can get trickier if trying to pair wine yourself, either at a restaurant or at home. When picking a red wine to drink alongside an Asian style meal, Cooper explains to be careful not to generalize these cuisines and lump them into one category. Each, says Cooper, has its own highlights that need to be taken into account to create the best bite and sip.
'Across the board, things like soy, sesame, ginger, and garlic will be present, so you can start with wine that makes sense with those ingredients and then adjust accordingly to each style of preparation,' Cooper says.
Cooper notes that starting with high acid reds, like Pinot Noir and Gamay, are a failsafe. For Japanese food—yes, even sushi—Cooper explains that a slightly chilled Blaufränkisch would be a surprisingly delicious pairing, even for a trained palate. For Thai, Cooper suggests Chilean Carménère. 'They originally thought this grape was Merlot, so you get a similar body and fruit-forward wine with just a hint of black pepper—the perfect companion to a Thai Curry,' Cooper says.
However, if looking for a bottle in a pinch, Cooper says that reaching for a Cabernet Franc won't be disappointing with whatever style Asian food one may have.
'Another go-to red wine for me is Cabernet Franc, which is definitely having a moment in New York, with plenty of love in the Loire, of course. This is another wine that has great structure, acidity, and fruit without overbearing tannins. The wine's classic green bell pepper notes work perfectly in harmony with the bell pepper flavors found in many Asian cuisines,' Cooper says.
Young also explains that red blends are always a good option, as they tend to have softer tannins that play nicely with spice. He also says that a Zinfandel can also play nice with Asian style foods, as the fruit-forward, juicy wine has just a hint of spice that plays well with a lot of dishes.
Another thing to look for, says Young, is the use of Ponzu sauce, whether making dishes at home or having them out. This, he says, is absolutely a red wine darling, as it brings flavor notes of lemon and rice vinegar as well as a bright, tart flavor.
'Being creative and inventive with your ingredients can help open pairing options beyond the usual white wine for an at-home chef or someone looking to elevate a takeout dish,' he says.
