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What to Drink with What You Eat? : Hot, Sour, Salty, and Sweet
Fri, 10 March 2017, 6:30 PM – 9:30 PM
Pairing wine with Asian cuisine can often be a bit daunting. Many Asian dishes are composed of layers of flavours, exotic spices, hot chilies and sweet and sour tastes all in one bite. The right match can tame that heat and enhance all those aromatic flavours. Tonight Christie Pollard will show you how Riesling, Pinot Gris, Syrah and Prosecco can make some fantastic matches for dishes such as spicy mapo tofu, Korean pork stir fry with sweet potato noodles, Thai curry coconut shrimp, Vietnamese fresh spring rolls and triple ginger cake.
*** Must be 19 years of age or older to participate