In the modern wine world, Asian cuisine is still too often paired with a single default: Riesling. The assumption goes that all Asian food is spicy, and therefore only an off-dry Riesling can handle its bold flavors. This approach ignores the nuances and diversity found in dishes that vary greatly by nation and region. Most diners also don’t consider wine when eating at a Chinese or Thai restaurant, choosing beer or cocktails instead. But there’s a new wave of wine bars in New York City c...
