Traditionally, Vietnamese seafood has a better balance of flavors, and not as spicy as Thai or Indian seafood.
Riesling Spätlese Trocken has the minerality and acidity needed to complement the flavours of seafood, and enough residual sugar to stand up to spices like chilli. Riesling also pairs well with the flavors of Pho (Vietnamese noodle soup).
Txakoli is a high-acid, slightly fizzy, Spanish white wine with a nerve. Aged in old barrels, it tastes fantastic with both catfish and shrimp rolls.
Grüner Veltliner has green pepper notes that seems to complement the herbal notes found in many Vietnamese dishes.
Both Marsanne and Roussanne are very food friendly. They both pair well with rich seafood, creamy sauces and spicy flavors.
Match by color: Rosé and Seafood!
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
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Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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