Whilst there is no one style of wine to pair with the varied palate of Vietnamese cuisine, it is true that, though on the surface tricky, it is possible to find suitable wines to match the sweet, sour, salty and spicy flavours of the nation’s fayre. Whether it’s a Vietnamese ‘Pho’ soup, or ‘Gỏi cuốn with nuoc cham’ (crispy spring rolls filled with vermicelli and herbs with spicy dip), an off-dry style of Mosel riesling known as Kabinett (or such New World equivalents) would work well, where the crisp seam of acidity, touch of mellowing sweetness and floral notes marry with those same flavours in the food.
