Rioja and Malaysian Chinese Foods

This Rioja was one of my favorites as it is spicy, coffee, a bit of fishy (in a nice way), and edgy. The young harshness is what I looked for in this wine to pair with these curry, satay and chilly meaty dishes. The Malaysian Chinese curry chicken and lamb use not only the curry power but also the anise and Sichuan peppercorns. All these powerful tastes would easily overpower a weak red (whites are out of the question!) Rioja, with a tad of fishy note, is edgy enough to complement the saucy meats as well as the curry squid. Anise and Sichuan peppercorns are herbal, a hint of medicinal and cast that numbing tingling sensation the palate. Compared with Indian or Japanese curries, these lightly saucy curry dishes are perfect on rice or are good to eat with no carb. Satay is an awesome sauce that combines peanut sauce, red pepper flakes and soya sauce, and goes well with almost any meats. When it’s brushed on the skewers of meat, it infuses the meat and max out the flavor. If this satay meat skewers are cooked on charcoal, it would be the best passing hors d'oeuvre you have ever tasted.