Here are the best wines to pair with a variety of Asian dishes, from Chinese classics to Thai curries to Japanese noodle bowls
Day-old leftover rice gives this fragrant fried rice the best texture, but you can also make it with rice cooked and cooled the same day.
Pair with: Brut Rosé. Sparklers take well to the sweet-sour tang of many Thai dishes. The wine’s tight bubbles come across as creamy, which is a good backdrop for shrimp and rice, and its crispness makes the fresh herbs pop. Recommended bottle: Montenisa NV Brut Rosé (Franciacorta DOCG, Lombardy, Italy).