MENU PAIRINGS
A delicious 7 course menu from some of Austin's best Asian restaurants has been carefully selected and professionally paired with complementing wines by sommeliers Rachel Wilson and Claudia Alarcón.
Rachel, ‘Rae’, Wilson is a wandering wine consultant with a passion for deconstructing wine culture and making it accessible to all. She is a certified sommelier and holds an advanced certificate from the Wine and Spirits Education Trust. She has worked making wine in California, Portugal, and now in the Texas Hill Country. Rachel consults for local businesses with her company, Wine For the People.
Claudia Alarcón was born and raised in Mexico, inheriting her parents’ passion for home cooking, fine food, and wine. After moving to Austin in 1984, she held a variety of jobs in the Austin service industry, and until recently worked as a wine and spirits sales representative. She has since become an independent researcher on gastronomy and foodways. Claudia has been writing professionally about food, wine, and spirits since 2000 and is a frequent contributor to the Austin Chronicle.
MENU |
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Japan Sushi Sampler (meat and vegetarian) Wine Pairing: Simonnet-Febvre Rose |
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Middle East Dolmeh and Tabouleh (vegetarian) Wine Pairing: Hopler Gruner Veltliner |
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Nepal Alu Tama, Lemon Rice and Pakora (vegetarian) Wine Pairing: Las Colinas del Ebro Garnacha Blanca |
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India Chicken Tandoori and Hakka Chow Wine Pairing: Raats Chenin Blanc |
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Korea Beef Japchae Wine Pairing: Cantele Negroamaro Rose |
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China Roast Duck and Pork Belly Wine Pairing: Messmer Pinot Noir |
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Republic of Dessert Gulab Jamun and Mango Mousse Wine Pairing: Perucchi Vermouth Bianco |