18 Reasons Pairs Wine with Vietnamese Food

  • By John Birdsall, SFoodie Editor
  • Tue Oct 5th, 2010 5:17pm
  • DiningSFoodie
This is the first of what 18 Reasons promises will be an occasional series focusing on wine and Asian food.

Sure, a Cabernet can obliterate a Peking duck faster than an eight-top at a banquet, and the havoc hoisin sauce wreaks on the wine? Not pretty.

The problem of pairing wines with Asian foods is trickier than settling on a bottle for Thanksgiving dinner, only more so. And with a cuisine as herbal, fresh, and either fleetingly delicate or piercingly spicy as Vietnamese, assembling wines can be particularly thankless.

Trac Le and Linh Phu to the rescue.

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