Pairing wine with Asian food? Yes, it can be done

by Gavin Nazareth

Any old guzzler can trot out a bottle of industrial-grade red to go with a plate of cheese and crackers and have a decent chance of impressing the dinner guests.

But what happens when you need to pair a wine with the robust flavors of mutton biryani or the delicate zing of shrimp tempura?

That's when you need a real wine master around. Or at least her advice.

In Asia, that often means consulting Jeannie Cho Lee, one of the regions' leading authorities on wine.

After becoming the first Asian in the 54-year history of the Institute of Masters of Wine in London to pass the organization's notoriously difficult four-day exam, Lee became part of an elite group of 297 worldwide Masters of Wine.

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Source: http://rss.cnngo.com/~r/cnngo/~3/E3wL_0u5Cdw/pairing-wine-asian-food-915906

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