Published by Wine.Delivery
Singapore is blessed with some of the best cheap eats and cursed with some of the most expensive restaurant wine lists in the world. How does a discerning palate enjoy a great meal (and let’s be honest, it’s difficult to attain greatness without wine) without breaking the bank? Easy, by bringing your own bottle to one of the many hawker centres Singapore has to offer.
The next question then, is what to bring? Pairing wine with the vivid flavours of Chinese, Malay, Indian and other spicy cuisines can seem overwhelming at first, but learn a few simple guidelines, and you’ll never drink a tepid tiger with your sambal stingray again!
Slightly sweeter wines go well with spicy foods, and since you’ll be sitting outside, a well-chilled off-dry Riesling or Gewürztraminer will balance well with fiery dishes while keeping you cool. If you prefer red and would like to try something new a sparkling Lambrusco di Sorbara is an intriguing option that almost seems made for Asian cuisine.
Sparkling wines in general marry well with the fatty, sweet and sour flavours found in many hawker centre dishes. For a sweeter sparkling wine, opt for a floral Moscato d’Asti Spumante. If you prefer a drier wine, Champagnes with a higher percentage of Pinot Noir, like a Blanc de Noirs, stand up well to the complexity of these dishes.
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