Oriental food has become quite popular in the last two decades, and most likely, will become even more popular in the near future. All oriental recipes are leaner than western than those of western Europe and certainly North America, and are considered to be healthy.
Japanese, Chinese, Thai, Vietnamese and Indian dishes are flavourful, imaginative, less expensive to produce, and in many instances also quicker.
As far as alcoholic beverages are concerned, Orientals prefer beer, local distillates and Scotch whisky, although of late this has started to change albeit slowly.
In China, with the new wave of wealth sweeping the country mostly due to western economies, here is demand for less expensively produced goods. Inexpensive Chinese labour has given an advantage to Chinese exports, especially to the USA, and Canada.
Wine has become fashionable in China, and to some extent in Japan.
Now France and many other European wine producing countries and Australia are spending marketing expertise and funds to convince the denizens of these countries that Chinese, Japanese, and Indian specialties can enhance their meals.
Mostly white wines pair better with oriental foods since they are seafood based, and may or may not be spicy.
There are some white wines that sweep you away when you smell them. Their heady aromas, a sweet perfume of roses white blossoms, peaches, and tropical fruit and citrus remind you of a summer garden in bloom.
Like sunshine in a glass, these floral, aromatic wines are prefect for garden parties, or patio entertainment
Floral, off dry, or dry white wines can be enjoyed with a variety of foods, and even be perfect with spicy dishes that are notoriously difficult to match with such wines.
Their powerful fragrance and cheeky character stand up to the intense flavours of cinnamon, coriander, and other spices commonly used in oriental specialties, whereas subtle; more delicate wines will be hopelessly overpowered.
Slightly sweet, richly textured wines, as many floral wines are coat the palate and help extinguish some of the fiery heat of the dish. Floral white wines are generally not aged in oak barrels, which makes them appropriate choices for pairing them with spicy foods. Spicy flavours in food emphasise oakiness in wine, making excessively barrel aged wines taste bitter and casing
There are several grape varieties that yield scented, aromatic wines – muscat family grapes, Riesling, moschofilero, albarino ( alvarinho in Portugal), vioginer, gewurztraminer, and torrontes, which can be sipped on a leisurely Sunday-afternoon on the patio, or paired with spicy dishes.
Intensely aromatic gewürztraminers go well with mildly curried duck, torrontes with roasted cod or generously spiced paella, viognier with baked dried apricot and lemon embellished chicken, sushi with dry of off dry riesling, California-style sushi with off dry muscat, pad Thai with off dry gewürztraminer and Beijing duck with viognier.