Wines Across Borders

Pairing Wine with Southeast Asian Cuisine

 Southeast Asia’s food scene is a high-energy medley of spice, smoke, sweetness, sourness, umami, and tropical zest. It’s complex. It’s unapologetically flavorful. And yes—wine can keep up.

Here’s how to pair like a pro with iconic dishes from Singapore, Malaysia and Indonesia.

Singapore: Fusion & Fire

Chilli Crab

Wine: Pinot Gris or Sparkling Rosé
Why it works: Spicy, tangy, sweet, and messy—the sauce is the star. Pinot Gris cools the heat and lifts the richness, while sparkling rosé adds a celebratory crispness and stands up to bold flavors.

Laksa

Wine: Gewürztraminer or Pinot Gris
Why it works: Aromatic, coconut-rich, and spicy. You need a wine with aromatics to match—Gewürztraminer brings lychee and spice, while Pinot Gris delivers creamy texture and floral lift.

 Satay with Peanut Sauce

Wine: Grenache or Pinot Gris
Why it works: Grilled meats + sweet-spicy peanut sauce = need for fruit and acidity. A Grenache offers freshness and structure; Pinot Gris brings enough body and fruit to balance it all out.

 Malaysia: Spices and Harmony

 Nasi Lemak

Wine: Riesling or Pinot Blanc

Why it works: Coconut rice, sambal, anchovies, peanuts—it's texture and contrast in a single plate. Riesling handles spice and acidity, while Pinot Blanc has salinity and freshness to complement the ikan bilis (anchovies).

 Rendang

Wine: Shiraz or Grenache
Why it works: Deep, slow-cooked beef with intense spicing needs a wine with body and spice. Choose fruity reds with low tannin and no heavy oak. Grenache echoes the earthy, caramelized depth of the rendang.

Char Kway Teow

Wine: Pinot Blanc or Pinot Gris

Why it works: Wok hei, soy, egg, prawns, cockles—it’s layered. Pinot Blanc acidity and fruit complement the umami and char. A lightly creamy Pinot Gris adds grip and complexity.

 Indonesia: Deep Flavor, Big Personality

 Ayam Penyet (Smashed Fried Chicken with Sambal)

Wine: Sparkling Wine or Sparkling Rose

Why it works: Crispy skin, juicy meat, and fiery sambal? Sparkling wine cools the heat and cuts the grease. Sparkling Rose, slightly fizzy, fruity, and bold is enough to handle spice and crunch.

 Gado-Gado

Wine: Pinot Blanc or Pinot Gris
Why it works: With its medley of veggies, tofu, and satay-like peanut dressing, this salad-meets-street-food plate needs a soft, rounded white. Pinot Gris offers body without competing flavors.

 Sate Lilit (Bali)

Wine: Sparkling Rosé or Riesling

Why it works: Aromatic fish satay wrapped around lemongrass sticks—this is light but fragrant. A crisp Riesling handles lemongrass and chili well; sparkling rosé keeps it fun and summery.

General Pairing Principles:

• Watch the heat: Spicy food and high-alcohol wine don’t mix. Choose lower ABV wines with a touch of sweetness.
• Aromatic dishes need aromatic wines: Think Gewürztraminer, Riesling, Pinot Blanc.
• Acid is your friend: It cuts through coconut milk, fried foods, and rich sauces.
• Chill your reds: Especially for grilled or spicy dishes—makes them more refreshing and approachable.

Final Sip

Southeast Asian cuisine is diverse, vibrant, and unapologetically layered. From sambal to soy, lemongrass to lechon, the secret to wine pairing here is balance and boldness—just like the food itself. Skip the rules. Know the flavors. Pour with confidence.