Braising, stewing, and steaming let original flavours of the ingredients shine through, creating light, yet persistent umami flavours when seasoned with clear broth and rice wine. For example, Chinese steamed grouper, Japanese dashi and sake-steamed clams are best paired with light German wines, such as refreshing Weißburgunder, Grauburgunder or Riesling Sekt. Here the acidity of the wines complements the natural flavours in the dish whereas the light body and medium intensity of fruit preserves the delicate balance of flavour in each dish.

Soy sauce plays a key role in both Chinese and Japanese cuisines. Whether it is Chinese red braised pork belly or Japanese grilled eel, soy sauce works with sugar and fat to create a rich, sweetly caramelised flavour. A fruity red with soft tannins, such as Pinot Noir or Dornfelder, makes an ideal match.

Wines that pair well with stir fries and deep fried foods need to counterbalance the richness of the dish in some way. Riesling Sekt, with its bright acidity and crisp bubbles, does so beautifully.

Japanese salad with pomelo vinaigrette and Perilla plum sauce pork chops, as well as Chinese sweet and sour ribs, Gu Lou pork, and sweet and sour Mandarin fish are all classic dishes that exemplify these two countries’ love for the interplay between sweet and sour. Depending on the sweetness and richness of the dish, a sweet Riesling, such as a Riesling Kabinett or Riesling Spätlese, works well to both complement the sweetness and balance the richness of the meat with a refreshing, crisp acidity.

Although traditional Japanese cuisine does not include hot and spicy dishes, Chinese and other Asian cultures have an entire culinary lineage dedicated to chili heat. Those who are passionate about spicy food may find that a Riesling Trocken or Riesling Sekt works particularly well to clear the palate and prime the taste buds, whereas the less dedicated may prefer a sweet Riesling whose sugar soothes the heat!