Last month saw the annual Night Noodle Markets hit Melbourne’s Birrarung Marr, offering the cities best Asian fare all in the one bustling food festival.
For the first time, this year Jacob’s Creek, Australia’s largest wine brand, joined the party with their cozy, fire-lit Wine Tipi, offering some shelter to escape the crowds (or the rain) for a glass of wine paired with Asian street food favourites.
For those that missed the markets this year or want a crash course in how to match your delicious Asian cuisine with the perfect wine accompaniment, Jacob’s Creek has shared their knowledge on how to pair wine with your favourite Asian food, whether it’s salty, sour, spicy or sweet!
Salty: Seafood dishes, or seafood simply on its own, can be brilliantly complemented by the right wine. Jacob’s Creek recommend a crisp Riesling to pair with these salty, zesty and fresh flavours. Try the Jacob’s Creek Barossa Signature Riesling.
Sour: Sour Asian foods, like soups or stir-fry’s are best balanced with a full-flavoured Chardonnay. This year’s Night Noodle Markets were offering sweet and sour pork skewers which boasted flavours that brilliantly balances the fruity and citrus aromas of a Barossa Signature Chardonnay.
Spicy: Rich and spicy food like curries or grilled red meat are often best matched with a full-bodied red like a Shiraz. Try the Jacob’s Creek Double Barrel Shiraz with notes of vanilla bean and roast cashews to complement those savoury, spicy aromas.
Sweet: Some like to have sparkling to start the meal, but often it’s best shared to finish the night off, paired with your favourite dessert. Jacob’s Creek recommend a sparkling rosé with fruity notes and a dry palate to balance out those sweeter flavours. Try their Le Petit Rose Brut Cuvee.
This holiday season, Jacob’s Creek is inviting Aussies to get together over good food and wine, enjoying that Australian life loving spirit and making memories to reminisce about in the winter months.