Today in the New York Times, Eric Asimov writes about wines (in addition to good beers) that pair well with Asian food.
This same topic was covered last fall on public radio's The Splendid Table. The program host, Lynn Rosetto Kasper, interviewed Edwin Soon, author of Wine With Asian Food: New Frontiers of Taste and Pairing Wine with Asian Food. You can listen to the podcast by clicking this link and scrolling down the page to the section on featuring Mr. Soon.
One general guideline from these sources? When choosing a wine to accompany Asian food, select a low alcohol, white wine with no oak flavors. Thus: Chardonnay? No. Riesling? Yes.
