Our 3-star Michelin sommelier Nicolas Rebut is an expert when it comes to pairing French wine and Asian cuisine, having written  – together with Japanese national Chihiro Masui – the wine-pairing guide and bestseller: “Une affaire de gout”. After focusing on Singapore dishes, discover some of his recent suggestions below for dishes from all over Asia: 1) Beef Yakitori and Châteauneuf du Pape, Domaine de Saint-Préfert, 2011 A Japanese favorite, Beef Yakitori is grilled over charcoal with a dressing made up of mirin (rice wine), sake, soy sauce and sugar. Try it with our characterful and well-balanced Châteauneuf du Pape. Wine link   2) Peking duck and Ermitage, Domaine Philippe et Vincent Jaboulet, 2010 This prized Chinese dish has been prepared since the imperial era. It will marry well with our intense and precise Ermitage wine, made of 100% Syrah, with macerated red fruits aroma and velvety tannins that will digest duck fats and yet remain subtle. Wine link 3) Shrimp Lo Mein and Côtes du Jura Blanc, Domaine Rolet, 2010 A variation of the Wanton noodles, Lo Mein is a classic dish of the Chinese cuisine. Shrimp Lo Mein will marry well with the mineral and floral structure of our Côtes du Jura Blanc made of 100% Chardonnay. Wine link   4) Thai ginger chicken and Saumur Clos du Tue Loup, Château de Brézé, 2010 Our Samur Clos du Tue Loup from Loire Valley is made of 100% Cabernet Franc with very expressive red fruits notes. Its intensity and freshness will be a good match for the equally intense Thai ginger chicken. Wine Link   5) Vietnamese Caramel pork ribs and Clos du Marquis, Château Leoville Las Cases, Saint-Julien, 2002 Try a Bordeaux red wine from Saint-Julien appellation to bring out the juiciness in your caramel pork ribs. The bold aromas of black fruits from the wine will complement perfectly the sweet and smoky flavours of the ribs. Wine link   6) Char Kway Teow and Château Machorre Cuvée La Villa, 2010 The sticky-sweet savoury Char Kway Teow can be found at any hawker centres in Singapore. Next time, bring along a bottle of Château Machorre Cuvée La Villa, an hidden gem from Bordeaux, to accompany it. Wine link   7) Tonkatsu and Pommard Vignots, Domaine Demougeot, 2005 Pair the popular Japanese Tonkatsu with this very nice Pommard. A deep and dense wine with melted tannins. Wine link     8) Gu Lao Rou / Sweet and sour pineapple pork and Les Hauts du Tertre, Margaux, 2004 Sweet and sour pineapple pork is a signature dish from Chinese Cantonese cuisine. Nicolas recommends to pair it with our powerful Hauts du Tertre, Margaux 2004 and its aromas of macerated fruits and tobacco. Wine link   9) Stir-fried Beef with Spring Onion and Cairanne Les Estrambords, Domaine Marcel Richaud, 2011 A powerful wine is necessary to balance the strong aromas of spring onions of this dish. Pair it with our generous and well-balanced Cairanne Les Estrambords from Rhone Valley. Wine Link   10) Sweet and sour shrimps and Château Malartic-Lagravière, Pessac-Léognan Grand Cru Classé, 2008 This splendid white Pessac-Leognan is a delight with any seafood dish. Try it with sweet and sour shrimps, which will pair well with the white fruits aromas of the wine.  Wine link   Bon appétit !  

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