While wine is undoubtedly delightful on its own, its true magic lies in its ability to complement a wide array of foods. This cherished beverage effortlessly enhances the dining experience, and sometimes you might find that a meal feels incomplete without the perfect wine pairing. This is because wine has the remarkable ability to enhance the flavors of your food by complementing its unique characteristics. One wine may be smooth, and another may be grippy, but it might just pair well with your favorite food!
Indonesian food, known for its strong-spiced characteristic, is often overlooked when it comes to alcohol pairing. While you may know that red wine typically pairs well with red meat such as steak, you can also enjoy your favorite wine with our local food. While Indonesian cuisines are robust, the tastes vary, just like alcoholic beverages. The foods with intense flavors can pair fine with heavier wines, and so do the lighter ones.
Indonesian Food and Wine Pairing
Padang-style Rice and Riesling
Padang-style rice is one of the Indonesian dishes that will make you feel full. Not only does it have a significant portion, but it also has a bold flavor. The Padang cuisine in general possesses a strong flavor profile. The vegetables are usually thick and creamy in one plate of Padang-style rice, and the proteins are full of spice. Some of the proteins in Padang-style rice are also spicy. Not to mention, adding sambal intensifies the flavor, making it a bold meal for a strong wine like Riesling.
Riesling wine from Germany embodies a distinctive profile that wine enthusiasts cherish. Its hallmark acidity imparts a crisp and refreshing quality, while its aromatic nature often reveals notes of citrus, peach, and floral undertones. The versatility of Riesling makes it a superb companion for various cuisines, particularly excelling in pairing with spicy dishes like Padang-style rice.
Mie Celor and Syrah
Mie Celor, one of the signature foods from Palembang is an item you can pair with your wine. A treat for noodle lovers and wine enthusiasts, Mie Celor, is a flavorful and creamy variation of noodles. Behind a tasty Mie Celor are a bunch of spices and hours into making it. Indonesians love their soupy foods, and with solid tastes, a bold wine makes the meal right. The idea is to pair the flavorful Mie Celor with a fine pick of Syrah.
Syrah wine from the Rhône Valley in France exudes a bold and robust character. With a deep, dark color and a rich, full-bodied texture, Syrah often unveils notes of blackberries, plums, and a hint of peppery spice. It can age gracefully and adapt well, making it a compelling choice for those seeking a bold wine and flavorful experience.
Asinan and Chardonnay
Asinan is also one of the Indonesian delicacies you can pair with wine. The Asinan vegetables or fruits can be the ideal pairing depending on your preference. Its mixed sour, spicy, and fresh flavor is a treat on its own. When your palate feels bland, an Asinan would be like a wake-up call for your palate. Pairing Asinan with a wine like Chardonnay might leave your palate feeling invigorated.
Chardonnay boasts a rich spectrum of flavors and aromas. Exhibiting a wide range of characteristics, it can be buttery and creamy with notes of vanilla, thanks to oak aging, or showcase crisp, green apple and citrus flavors when unoaked. Chardonnay’s acidity and body provide a well-balanced profile, and Asinan provides a balanced flavor mix, making them an ideal union for snacks and wine.
