On Friday evening we served an assortment of largely Asian food with an Alsatian Muscat. Coincidentally Saturday’s Financial Times ran an article on how Asia’a first MW was attempting to find good pairings of wine with various different schools on Asian food http://www.ft.com/cms/s/0/968cb2dc-27e0 ... ck_check=1 .
Now for my own observations.
Muscat Vin d’Alsace Vignoble de Katzenthal 2004 – Meyer-Fonné – Alc. 12.5% - was a fine dry example of the type. Very aromatic with fine grapey notes laced with spices (a lot of ginger), medium bodied, quite long with lively acidity and decent flesh but overall providing a quite crisp as well as aromatic experience; 16/20+.
With sushi: OK but a less aromatic white might have been better.
With pork Dim Sum: Very good.
With chicken in hot chili based sauce: Got through better than most wines but was still dominated.
With squid and scampi in a tomato and fish stock sauce (more Mediterranean than Asian): Very good and better than a Cotat Sancerre a few days ago.