Complete your vicarious Singaporean holiday with these wines chosen to complement the food.
This month’s wine pack is a great value collection of Aussie clean skins.
While some people prefer beer with Asian food, I find that many Aussie wines make great partners for spicy chilli, robust galangal and lemongrass, rich coconut milk, pungent belacan, sour tamarind and sweet-salty kecap manis. Look for wines with good fruit notes, a fuller body and a touch of tannin or age, and you’re well set to match wine with complex Asian dishes.
Order this month’s wine pack here for $99
Menu 1 – Prosecco
A great all-rounder, this King Valley sparkler is an impressive pairing with almost every dish on our Singaporean menu – but really stands out with the fiery black pepper crab.
Menu 2 – Pinot Gris
I love pinot gris with a faint blush, showing it hasn’t been stripped of the grape skins natural colour and subsequent flavour. This refreshing wine is full-bodied enough to match Audra’s Nonya curry and light enough to clean up the coconut milk richness in the sauce and nasi lemak rice.
Menu 3 – Rosé
A soft pink, savoury rosé from the Barossa Valley with gentle floral notes, the soft tannins and dry finish of this wine balance the richness of our fried noodles and savoury lamb murtabak flatbread.
Menu 4 – Riesling
This bright citrusy Eden Valley Riesling is dry and minerally with good length and a touch of age. A great foil for spicy sambal skate and fried radish cakes with dark sweet soy sauce.
