Here are the best wines to pair with a variety of Asian dishes, from Chinese classics to Thai curries to Japanese noodle bowls
Sweet crab seems even sweeter when it swims up against the big flavors here: garlic, ginger, and hot red chiles.
Pair with: Sauvignon Blanc. The exotic side of this variety loves the ginger and aromatic herbs in this dish. Our bottle pick even has an edge of green chile flavor to link to the dried chiles and serranos in the crab. Recommended bottle: Mount Nelson 2009 Sauvignon Blanc (Marlborough, New Zealand).