The Food and Wine Academy is pleased to invite Ms. Jeannie Cho Lee again, the very first Asian Master of Wine (MW), to lead one more winning 'Asian Food and Wine Pairing" class!



Jeannie, who has written wine reviews extensively at AsianPalate, and her award-winning book, will explore wines that respect the umami flavours in numerous Asian dishes. Understand the impact of intense flavours, condiments, and consider the texture plus quality of ingredients. While a perfect pairing between an Asian meal and wine may be an ideal, a harmonious accompaniment is often possible.



Flavours such as fatty with sweet, sweet with sour, spicy with sweet; contrasting is especially challenging with Asian cuisines since many delicate dishes can be drastically altered with wine's potentially aggressive characters such as oak, tannins or sweet, overtly fruity flavours.



Wine is often chosen to complement, contrast or accompany food; understanding their purpose at our dining table helps us to narrow the wine choices and provide some guidance on the best pairings with the following wines:



2007 Rouge, Clarendelle, Bordeaux, France
2008 Chateauneuf Du Pape, La Nerthe, Rhone, France
2009 Old Vine Shiraz, Kaesler, Barossa Valley, Australia
2009 Chardonnay, Hirsch, California, USA
2009 Nuits Saint Georges, Con Cotetidot, Côte de Nuits, Burgundy, France
2011 Valpolicella (WS), Tommasi, Veneto, Italy



Join us to celebrate the magic of Asian food and wine!

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