Many people do not associate Vietnamese food with wine but think again. First what makes Vietnamese food special? It’s those fragrant elements which play an important role in just about every dish in the Vietnamese cuisine canon. Each dish could really have its own bottled fragrance. L’eau de Pho would be redolent of mint, cilantro, lemongrass, garlic, star anise, and ginger, with long-simmered beef bones, tear-inducing chilies, and the essential drops of fish sauce. If you are thinking of Vietnamese food for dinner be adventurous and order at least half a dozen different dishes and share with friends over a selection of wine. Now what would be the perfect wine to pair with these fragrant dishes?The use of exotic spices like star anise and richly sweet hoisin sauce make a sparkling Rosé a great choice for Vietnamese fare. The ginger-like kick of sparkling wine adds an additional flavor component to Southeast Asian foods and you’ll find Rosé wines tend to pair better with a wider variety of meats (or tofu). A Rosé Crémant d’Alsace from northeastern France is a great choice in the realm of bubbly Rosé due to its subtle flavors of orange rind; it will make your shrimp fresh rolls taste like heaven.Vietnamese dishes rich in acidic fruits such as lime go well with a Sauvignon Blanc. Mainly because the acidity pairs well together but also because of the delicate nature of the food and if it were paired with a heavily oaked Chardonnay, for example, then you would overpower these delicate nuances in the dish.The same goes for the meat dishes of Vietnam. They too are delicate and there is a heavy use of herbs so Pinot Noir goes well for the meat dishes.Something like a Valpolicella will match nicely with Vietnamese dishes that are heavily influenced with basil, and for a classic rich pork soup steaming in a large porcelain bowl - one of the best wines is a Alsace Pinot Gris.
