Does wine go with Asian cuisine? Absolutely! “Show me a wine and I will find you an element of spice or herb infused within it.” Indeed, most grape varieties intrinsically display a multitude of spice nuances in aroma or flavour, some more than others. Clearly such nuances and characteristics are synergistic with many Asian cuisines. There is also a central thread in the wines chosen for today’s lunch: organic and biodynamic viticulture, highlighting artisan woman winemakers and proprietors, and an eclectic selection of very high quality and individualistic wines – a journey of wine discovery and pairing to Asian cuisine.

Mezze Sampler – paired to exotic white wines with spicy, oily Mediterranean nuanced perfumes and texture with savoury flavours

Pieropan Soave La Rocca 2009 – Veneto, Italy

Made from the Garganega grape, the single vineyard La Rocca is a wine of unique perfume and distinctive taste, the grapes are picked when very ripe giving tremendous complexity and aromatic qualities. – tantalizing white.

Giaconda Aeolia Rousanne 2008 – Beechworth, Victoria, Australia

Unquestionably the best example of rousanne outside of the Rhone Valley, France, exotic perfume of roasted nuts, scents of turmeric and ginger and sweet custard and lemon; svelte in texture with richness yet lively acidity and spicy warmth. Vary rare wine.

South Asian Sampler – paired to refreshing, tangy white wines with tropical and citrus aromatics, crisp textures and savoury flavours.

Jurtschitsch ‘Loiserberg’ Gruner Veltliner 2007 – Kamptal, Austria

One of the world’s most unique white grapes with a distinct tropical and citrus perfume that has marked grapefruit and pomelo notes and spicy white pepper characters, very refreshing in its mouth-watering tangy grapefruit flavours and mineral-infused from the crystalline primary granite and schist rock terraces it is grown in.

Maison Drouhin Chablis Premier Cru 2009 – Burgundy, France

The purist expression of the chardonnay grape, un-oaked yet silky textured with a tangy, salty invigorating qualities and infused minerality from the unique Kimmeridgian limestone marl soils – made by one of the Veronique Drouhin, a champion of biodynamic viticulture.

Asean Sampler – paired to the powerful and vivacious riesling grape with its accent on lime and lingering refreshing acidity – also a little residual sugar that is harmonious with spicy dishes

Pegasus Bay Riesling 2008 – Waipara Valley, New Zealand

Full bodied and concentrated riesling with ripe stone fruit, honeysuckle and honeycomb nuanced medium sweetness balanced by zesty citrus – lemon, lime mandarin flavours and backbone of natural acidity with lingering minerality.

Fritz Haag Brauneberger Juffer Riesling Kabinett 2009 – Mosel, Germany

Floral and elegant riesling with a honeyed perfume and distinct mineral-slate character from the schist soils, Mosel rieslings are characterised by their lightness, freshness with natural sweetness of fruit that is a tantalizing pairing for Asian or slightly spicy cuisine.

Khao Suey – not in as much a pairing but addressing the challenge of red wine and seafood and how versatile light pinot noir is with Asian cuisine

Ata Rangi Crimson Pinot Noir 2009 – Martinborough, New Zealand

An elegant pinot noir with an evocative perfume of crushed rose petals, raspberry and strawberry with spice, silky textured and gentle. Project crimson is a charitable conservation trust that works to protect and regenerate NZ’s Christmas Phutokawa tree, which adorns the label.

Dessert Sampler – two delicately flavoured, light and refreshing sweet wines

Michele Chiarlo ‘Nivole’ Moscato di Asti 2010 – Piedmont, Italy

A lightly sparkling wine with a wonderfully refreshing delicately sweet taste bursting with grape and stone fruit flavours with enticing acidity and liveliness, and a very friendly 5% alcohol by volume.

Mount Horrock’s Cordon Cut Riesling 2010 – Clare Valley, South Australia

One of the world’s most unique and versatile dessert wines, served to Her Majesty Queen Elizabeth II at her official 80^th birthday luncheon. Vibrant aromas of citrus, flowers, spice and honey – all of which flow through to the palate, incredibly appealing, concentrated, ultra-pure flavours of the riesling grape balanced by zingy acidity.

Samia Ahad demo cooking at Coriander Leaf