Paring Wine with Asian Food
The trick to matching wine with Asian-style cooking is to start with the premise that we need wines which will emphasize a balance, as opposed to a sheer power, of taste sensations. This is why the classic "power" wines of the world — made from grapes like Cabernet Sauvignon and Chardonnay — are not easily matched with Asian foods. Although there is nothing wrong with intensity, the difficulty with these types of wines is that they tend to be high in alcohol, low in acid, and (in the case of Cabernet) excessively hard in tannin.
The best wines for Asian foods are those with moderate levels of alcohol, softer tannin, crisper acidity, and sometimes (but not always) a judicious amount of residual sugar. It is a question of harmony and balance within the context of hot, sour, salty and sweet food sensations.