White · 2025
Domaine du Nival Matière à discussion
Domaine du Nival
Montérégie · Canada
View →At the table
Sweet-and-savory Asian cuisine
Fruit, freshness and a light sweetness to follow sweet-and-savory sauces without making the pairing harsh.
The pairing
Why it
works.
Sweet-and-savory Asian dishes play with several contrasts: sugar, salt, umami, acidity and sometimes heat. The wine should retain plenty of freshness, offer enough fruit, and avoid pronounced tannins, which can become harsher in the presence of sugar and sauces.
With a lightly sweet sauce, a very fruity white or one with a touch of residual sugar can be particularly effective. If the dish contains chili, that sweetness becomes even more interesting. For less sweet preparations, dry sparkling wines and some fresh rosés provide an excellent contrast.
In practice
Don't necessarily look for the driest wine on the table. When a sauce contains sugar or chili, a slight sweetness in the wine can make the pairing much more harmonious. Above all, keep plenty of freshness and low tannins.
In the glass
What to
look for.
Fruity Riesling01
Aromatic white02
Tender Chenin Blanc03
Fresh, fruity rosé04
Fruity sparkling wines05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very tannic reds, heavily oaked wines and high-alcohol profiles. Sugar and chili can accentuate the bitterness, heat and harshness of these wines.
When serving
Serve whites and sparkling wines around 8–10 °C and rosés around 10 °C. With a very spicy dish, a cool temperature also helps to calm the sensation of heat.