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How To Pair Wine with Southeast Asian Food

HOW TO PAIR WINE with the BRIGHT, BOLD favors of Southeast Asia SRIRACHA. THAI BASIL. PINEAPPLE. MANGO. The flavors of Southeast Asian cuisine are exploding in popularity. Venture below to learn about the region's most delicious ingredients and the dishes they can create. Find out how to pair each dish with the perfect wine to enhance those flavors. A HISTO RY OF FLAVOR MINT SRIRACHA THAI BASIL MANGO CILANTRO SAMBAL LIME PINEAPPLE In South Asian cultures, Thai basil is often referred to as "holy basil. It is thought that Southeast Asia limes originally came from Southeast Asia, then were spread Named after The leaves of mango flowers are traditional wedding decorations in Said to have flourished in the Hanging Gardens of Babylon over 2,000 years ago. Indonesia alone has Named after Menthe, a mystical and sweet-smelling Greek character, Thailand, where Si Racha in the Chonburi Province of over 300 varieties of this fiery condiment! to Egypt and Africa produces the majority of the world's pineapple. it is believed to have originated. some South Asian cultures. in the 900s. inspirad. CUIS INE The beauty of these ingredients is that they can be mixed and matched to create countless delicious combinations with varying levels of spice. These four culinary creations by P.F. Chang's showcase the complex flavors of Southeast Asia and create unique, vibrant dishes. VIETNAMESE PRAWN ROLLS CILANTRO MINT THAI BASIL THAI BEEF & NOODLE SALAD SRIRACHA MANGO LIME THAI BASIL SAMBAL NOODLES THAI BASIL CILANTRO SAMBAL SEA BASS with TROPICAL SALSA SRIRACHA MANGO PINEAPPLE inspired. PAIR ING S Choosing a wine to bring out the complex flavor combinations found in Southeast Asian cuisine can greatly enhance the experience. BRUT CHAMPAGNE- Mumm Napa SPARKLING VIETNAMESE PRAWN ROLLS BAKED PEAR This sparkling wine lightens the spice in the sauce with a touch of sweetness, and features white blossom aromas, creamy vanilla, citrus, baked pear, and melon. BRIGHT CITRUS PLUMP RED FRUIT PINOT NOIR-Garnet THAI BEEF & NOODLE SALAD SPICY The bright fruitiness of the wine complements the tangy citrus flavors in the dressing. Pinot Noir can have aromas of blackberry cobbler, toasted hazelnuts, Chinese five spice powder, and cloves. CLOVES & CINNAMON TOASTED HAZELNUT PEACH & APRICOT RIESLING -S.A. Prum "Essence" THAI BASIL SAMBAL NOODLES MINERAL CHARACTERISTICS This aromatic, fruity Riesling complements the boldness of both the coconut and spice in the sambal sauce. FRESH FRUIT Scents of apricot and peach are perfectly balanced by a racy acidity and mineral character. HONEYDEW MELON SAUVIGNON BLANC- Brancott RIPE LEMONGRASS SEA BASS with TROPICAL SALSA TROPICAL FRUITS Well-balanced and crisp, the herbal notes and vivacious acidity pair well with the Sea Bass, and the sweet fruit flavors complement the spice of FRESH ACIDITY BRIGHT CITRUS the sriracha. new CULINARY CREATIONS inspirsd. from SOUTHEAST ASIA 4 new DISHES. 4 ne w WINE P AIRINGS. 1 inspired MENU. P.F.CHANGS PFCHANGS.COM/INSPIRED

How To Pair Wine with Southeast Asian Food

shared by AnneGeraldine on Mar 05
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Sriracha. Thai Basil. Pineapple. Mango. The flavors of Southeast Asia are exploding in popularity. Find out how to pair your favorites with the perfect wine.


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