How to Pair Wine with Asian Food

A practical guide to pairing wine with Asian food. Learn how sauces, sweetness, spice, and umami change wine pairing rules.

January 22, 2026

Asian food often follows rules different from those of European cuisine. Here, the leading role is played not by the protein, but by the sauce.

Soy sauce, fish sauce, oyster sauce, sugar, vinegar, chili, ginger, garlic, sesame oil - all of this creates strong contrasts: sweet, salty, sour, spicy, and umami at the same time. Because of that, many classic wine rules don’t work.

People often say that wine is “hard” with Asian food. In reality, it’s not hard; it just needs a different approach.

Key Differences in Asian Cuisine 
(Compared to European Food)

Sauce-driven dishes: the sauce matters more than meat or seafood.
Sweet + salty together: sugar or honey is often part of savory dishes.
Umami is everywhere : soy sauce, miso, oyster sauce change how wine tastes.
Spice and heat: chili doesn’t like tannin or high alcohol.
Texture matters: Fried, creamy, sticky, soft - texture affects wine choice as much as flavor.

Principles of Wine with Asian Food

Romantic, relaxed, or adventurous? Your picnic spot sets the tone. Here are a few beautiful options to inspire you:

  • Focus on the sauce, not the protein
    The same chicken or beef needs different wine depending on the sauce.

  • Sweet dishes need some sweetness in the wine
    If the food is sweet or sweet-salty, fully dry wines will taste sharp.

  • Spicy food needs low alcohol and no tannins
    Chili and high alcohol don’t work together. Best choices: off-dry, low alcohol or sparkling wines.

  • Umami prefers soft wines
    Soy sauce, miso, mushrooms, and eggs clash with hard tannins and heavy oak. Choose: soft whites, light reds with low tannin.

  • Fried food loves acidity and bubbles
    Sparkling wines keep fried dishes light and fresh.

  • Texture matters as much as flavor
    Creamy, crispy, soft, or sticky textures change how wine feels.

  • Desserts need low alcohol and gentle sweetness
    Cold and creamy desserts (mochi, mango pudding, purin, sago, matcha) kill dry wines.

Wine with Asian food works best when you stop thinking in terms of
“red or white” and start thinking in terms of sweetness, sauce, spice, and texture.

Asian food’s Pairing

While there are some general principles to food and wine pairing, remember that taste is personal. We all experience flavors differently, and what delights one person might not work for another. So trust your own preferences, explore with curiosity, and, above all, enjoy the experience.

Bánh Mì (Vietnamese Sandwich)

image recipetineats

Grüner Veltliner + Bánh Mì (Vietnamese Sandwich)

Grüner Veltliner pairs well with bánh mì. Its fresh acidity balances the rich pork, mayo, and pâté, while keeping the pickled vegetables and herbs bright and clean. The wine feels light and refreshing with every bite.

Pairing principle: Fresh herbs and pickles need wines with high acidity.

🍷 Alternative: Dry Riesling or Albariño.

⏰ 20 min | 🥩 Pork

Fresh Spring Rolls with Peanut Sauce

image cookieandkate

Off-Dry Riesling + Fresh Spring Rolls with Peanut Sauce

Off-dry Riesling pairs well with fresh spring rolls and peanut sauce. The light sweetness balances the salty and nutty sauce, while fresh acidity keeps the dish clean and refreshing.

Pairing principle: Nut-based and slightly sweet sauces need a touch of sweetness and good acidity.

🍷 Alternative: Gewürztraminer or Pinot Gris (off-dry).

⏰ 45 min | 🌱 Vegetarian

Green Papaya Salad

image recipetineats

Off-Dry Riesling + Green Papaya Salad

Off-dry Riesling pairs well with green papaya salad. A little sweetness softens chili heat and lime acidity, while the fresh profile keeps the salad light and crisp. The wine does not clash with fish sauce or herbs.

Pairing principle: Spicy and sour dishes work best with a touch of sweetness and low alcohol.

🍷 Alternative: Gewürztraminer or Moscato (dry to off-dry)

⏰ 25 min | 🌱 Vegetarian

Asian Slaw

Image feastingathome

Gewürztraminer +

Gewürztraminer pairs well with Asian slaw. Its gentle sweetness balances soy sauce, sesame oil, and ginger, while aromatic notes work well with herbs and garlic. The wine stays soft and does not clash with chili.

Pairing principle: Sweet-salty and aromatic dressings need aromatic wines with a touch of sweetness.

🍷 Alternative: Off-dry Riesling or Pinot Gris.

⏰ 20 min | 🌱 Vegetarian

Pork Gyoza

image recipetineats

Brut Sparkling Wine + Pork Gyoza

Brut sparkling wine pairs well with pork gyoza. Bubbles and high acidity cut through the juicy pork and sesame oil. It also stays fresh with garlic, ginger, and soy sauce

Pairing principle: Fried or pan-seared dumplings need acidity and bubbles to balance fat, soy, and strong aromatics.

🍷 Alternative: Dry Riesling. If you add a lot of chili oil, go for off-dry Riesling.

⏰ 45 min | 🥩 Pork

Tuna Yaki Onigiri

Image tiffycooks

Sparkling Rosé + Tuna Yaki Onigiri

Sparkling Rosé pairs well with tuna yaki onigiri. Acidity and bubbles cut through creamy tuna and mayo, while light red-berry notes work with soy sauce and toasted rice. The wine keeps the dish fresh and not heavy.

Pairing principle: Creamy fillings and pan-seared rice need acidity and bubbles to stay balanced.

🍷 Alternative: Brut sparkling wine or dry Rosé.

⏰ 10 min | 🐟 Tuna

Eggplant with Tomato

Image omnivorescookbook

Pinot Gris + Eggplant with Tomato

Pinot Gris pairs well with eggplant in tomato sauce. Soft fruit and gentle acidity balance tomato acidity, soy sauce, and the silky texture of eggplant. The wine feels round and calm, without sharp edges.

Pairing principle: Tomato-based sauces with umami work best with soft, low-acid white wines.

🍷 Alternative: Gamay (light-bodied red) or off-dry Riesling.

⏰ 30 min | 🌱 Vegetarian

Kung Pao Tofu

Image omnivorescookbook

Off-Dry Riesling + Kung Pao Tofu

Off-dry Riesling pairs well with kung pao tofu. A touch of sweetness softens chili heat and balances soy sauce, while acidity keeps tofu and peanuts from feeling heavy.

Pairing principle: Spicy, sweet-salty dishes with nuts need some sweetness and good acidity.

🍷 Alternative: Gewürztraminer or Pinot Gris (off-dry).

⏰ 40 min | 🌱 Vegetarian

Honey Walnut Shrimp

Image by Dotdash Meredith Food Studios

Demi-sec Sparkling Wine + Honey Walnut Shrimp

Demi-sec sparkling wine pairs well with honey walnut shrimp. The bubbles cut through the fried shrimp and creamy mayo sauce. A little sweetness matches honey and condensed milk, so the wine doesn’t taste sour next to the dish.

Pairing principle: If the sauce is creamy and sweet (mayo + honey), choose a wine with acidity and a touch of sweetness.

🍷 Alternative: Off-Dry Riesling or Moscato d’Asti.

⏰ 35 min | 🦐 Shrimp

Sweet and Sour Shrimp

Image omnivorescookbook

Off-Dry Riesling + Sweet and Sour Shrimp

Off-dry Riesling pairs well with sweet and sour shrimp. Light sweetness matches the sauce, while fresh acidity balances vinegar and keeps fried shrimp from feeling heavy. The wine stays smooth and not sharp.

Pairing principle: Sweet-and-sour sauces always need some sweetness in the wine to stay balanced.

🍷 Alternative: Demi-sec sparkling wine or Gewürztraminer.

⏰ 30 min | 🦐 Shrimp

Chicken Tikka Masala

Image cafedelites

Gewürztraminer + Chicken Tikka Masala

Gewürztraminer pairs well with chicken tikka masala. A touch of sweetness softens spices and tomato acidity, while aromatic notes work with garlic, ginger, and masala. The wine feels round and calm next to the creamy sauce.

Pairing principle: Creamy dishes with warm spices need aromatic wines with a little sweetness.

🍷 Alternative: Off-dry Riesling or Pinot Gris.

⏰ 45 min | 🍗 Chicken

Chinese Orange Chicken

Image modernhoney

Off-Dry Riesling + Chinese Orange Chicken

Off-dry Riesling pairs well with Chinese orange chicken. Light sweetness matches the orange sauce and sugar, while fresh acidity keeps the fried chicken from feeling heavy. The wine stays balanced and not sour.

Pairing principle: Sweet and sour sauces need wine with some sweetness and good acidity.

🍷 Alternative: Gewürztraminer or demi-sec sparkling wine.

⏰ 35 min | 🍗 Chicken

Pulled Tandoori Chicken

Image thebigmansworld

Pinot Gris + Pulled Tandoori Chicken

Pinot Gris pairs well with pulled tandoori chicken. Its soft fruit and gentle acidity work with yogurt, garlic, ginger, and warm spices. The wine feels round and balanced without making the dish spicy or heavy.

Pairing principle: Spiced but not sweet dishes work best with soft, slightly round white wines.

🍷 Alternative: Gewürztraminer or off-dry Riesling.

⏰ 25 min | 🍗 Chicken

Chicken Katsu

Image by Mitsuha Kirigaija

Brut Sparkling Wine + Chicken Katsu

Brut sparkling wine pairs well with chicken katsu. High acidity and bubbles cut through the fried crust, while staying fresh next to the sweet-savory sauce. The wine keeps the dish light and balanced.

Pairing principle: Fried food with sweet-savory sauces needs acidity and bubbles.

🍷 Alternative: Off-dry Riesling or Sparkling Rosé.

⏰ 25 min | 🍗 Chicken

Beef and Broccoli

Image saltandlavender

Pinot Noir + Beef and Broccoli

Pinot Noir pairs well with beef and broccoli. Its light body and soft tannins work with tender beef, while fresh acidity handles soy and oyster sauce without bitterness. The wine stays smooth and balanced.

Pairing principle: Umami-rich sauces with beef need low tannins and good acidity.

🍷 Alternative: Gamay or off-dry Riesling

⏰ 5 min | 🥩 Beef

Beef with Mango and Ginger

Image milkstreet

Off-Dry Riesling + Beef with Mango and Ginger

Off-dry Riesling pairs well with beef with mango and ginger. Light sweetness matches ripe mango, while fresh acidity balances soy sauce and keeps the beef from feeling heavy. The wine stays smooth and not sharp.

Pairing principle: Fruit-based sweet sauces with soy need some sweetness and good acidity.

🍷 Alternative: Gewürztraminer or Pinot Gris (off-dry).

⏰ 30 min

Vegetable Fried Rice

Image thewoksoflife

Grüner Veltliner + Vegetable Fried Rice (or with Beef)

Grüner Veltliner pairs well with vegetable fried rice. Fresh acidity cuts through oil and egg, while a clean, dry profile works with soy sauce and vegetables.

Pairing principle: Savory, umami dishes without sweetness need high acidity and a clean style.

🍷 Alternative: Dry Riesling or light Pinot Noir (very low tannin).

⏰ 45 min | 🌱 Vegetarian

Lo Mein Noodles

Image recipetineats

Pinot Gris + Lo Mein Noodles (Veggie and Protein)

Pinot Gris pairs well with lo mein noodles. Its soft fruit and gentle acidity balance soy and oyster sauce. The wine feels round next to the noodles.

Pairing principle:
Umami-rich noodle dishes with a touch of sweetness need soft whites with low acidity.

🍷 Alternative: Off-dry Riesling or Grüner Veltliner.

⏰ 20 min

Mango Sago

Image tiffycooks

Moscato d’Asti + Mango Sago

Moscato d’Asti pairs well with creamy mango sago. Light sweetness matches ripe mango, while low alcohol and gentle bubbles keep the dessert fresh and not heavy. The wine does not overpower the soft texture.

Pairing principle: Cold, creamy fruit desserts need low alcohol and gentle sweetness.

🍷 Alternative: Late Harvest Riesling or Sparkling Moscato.

 ⏰ 35 min | 🥭 Mango

Vegetable Fried Rice

Image spatuladesserts

Off-Dry Riesling + Matchamisu (Matcha Tiramisu)

Off-dry Riesling pairs well with matchamisu. A touch of sweetness balances the bitterness of matcha, while fresh acidity keeps the creamy texture from feeling heavy.

Pairing principle: Desserts with matcha need some sweetness to soften bitterness and enough acidity to balance cream.

🍷 Alternative: Moscato d’Asti or Late Harvest Riesling.

⏰ 1h | 🍵 Matcha

Sesame Miso Cookies

Image junandtonic

Demi-Sec Sparkling Wine + Sesame Miso Cookies

Demi-sec sparkling wine pairs well with sesame miso cookies. Light sweetness matches sugar and miso, while acidity and bubbles keep the cookies from feeling heavy. The wine stays clean next to sesame and umami flavors.

Pairing principle:
Sweet desserts with salt and umami need some sweetness and good acidity.

🍷 Alternative: Off-Dry Riesling or Moscato d’Asti.

 ⏰ 35 min | 🍪 Sesame

Caramel Custard Pudding

Image tiffycooks

Moscato d’Asti + Japanese Purin (Caramel Custard Pudding)

Moscato d’Asti pairs well with Japanese purin. Gentle sweetness matches caramel, while low alcohol and light bubbles keep the creamy pudding from feeling heavy.

Pairing principle: Creamy egg-based desserts with caramel need low alcohol and gentle sweetness.

🍷 Alternative: Late Harvest Riesling or Demi-Sec sparkling wine.

⏰ 1h 25 min | 🍮 Custard

Want more delicious discoveries?

Subscribe for free to my newsletter for exclusive wine pairings, dining tips, handpicked recommendations, and the best food and travel finds, all in one place — delivered straight to your inbox!