Once upon a time, pairing wine with Asian foods seemed like an impossible task. However, as flavors from the East have become more embraced in Western cooking, chefs and sommeliers have learned how different flavor bridges can connect wines with these types of foods, from the subtle, savory aspects of Japanese cuisine to the fiery, tangy elements of Thai food.
The May 31 issue of Wine Spectator, "Wine for Asian Flavors," features five Asian-influenced recipes—with delicious wines to match—inspired by chefs who know them well. Which pairing sounds best to you? Sound off below!