In a typical wok dish, the use of umami-rich soy sauce or oyster sauce is the deciding factor in determining wine selection: the more intensely they are present, the more robust the wine should be to match. Too much acidity in a wine is not compatible with the sweetness of the oyster sauce.

The picture shows a wok-dish and a glass of white wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • Full-bodied Grüner Veltliner is a safe bet here – a wok dish is characterised by sweet and salty flavours in the sauce, which will be reflected in the Veltliner.
  • Light to medium-weight Weissburgunder (Pinot Blanc): its delicate nutty flavour harmonises beautifully with the oyster sauce, while its spice blends with the salty notes of soy sauce. Weissburgunder matured in oak, though, asks for vividly spiced dishes. 
  • Pinot Noir or Zweigelt cuvée: the fiery flavours of intensely spiced chicken or pork can offer a very stimulating combination with a light red wine.


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