Above: Patricia Guy, on her best front with a smile and a glass of wine, with her recent book as seen below.

Above: Available at major bookstores near you. Have you opened it?

酒 recently met Patricia Guy as part of a refresher launch of the book “Wine with Asian Food: New Frontiers in Taste” which was held in April 2008, Singapore.

Patricia Guy exhibits warmness and we are pleased she could acede with our request for an interview at short notice and promptly via email. An accomplished and respected wine writer and book author, she speaks to 酒 about herself, experience with wines, and their compatibility with Asian food, especially those which may interest Chinese wine consumers like you and me.

Here are Patricia’s insights to the following 12 questions 酒 has uncorked.

酒： Tell us about yourself.

PG: I have worked in the wine trade (both in New York and London) for many years as a fine wine broker, tasting tutor and wine buyer. I currently live in Verona, Italy, where I write about wine and food for magazines around the world. I also teach tasting for the University of Verona’s winemaking department and for Le Donne del Vino.

I have a fine little dog that likes to sun in the balcony. My husband also works in the wine trade, is a translator and marketing consultant. At my website, you will find more information about myself, the books I have written and essays about life in Verona and Italian wines.

酒：How and where did the idea and the love of wines with Asian Food comes about?

PG: Edwin and I met around 6 years ago in Italy. We were both part of the same journalist group and we hit off almost immediately. We started exchanging emails and, because both of us work with wine and food, we naturally started writing to each other about the subject.

Each time we came across a piece of information that we considered wrong - such as Sauvignon Blanc going with all Thai food - we would propose our own theories. We began developing a method for matching wine with Asian food and testing out our ideas at restaurants in various countries and at home. The result is our book Wine with Asian Food: New Frontiers in Taste.

酒：Could you tell our readers a little bit about your book, Wine With Asian Food?

PG: Our goal was to give the reader an easy way of allowing him or her to select a wine that would enhance an Asian meal when dining out or when entertaining at home. Ours is the first book that addresses this issue.

We thought about spices, herbs, sauces and cooking methods - all the elements that influence the flavor of food. We then categorized wines that would match the different flavors, such as green and fresh, smokey, hot and spicy, etc.

酒：Is your book best suited for beginners or can all levels of wine lovers learn something from it?

PG: Most wine lovers who (including you and me honestly) have not serious addressed the issue of matching wine with Asian flavors so the book offers food for thought for all those who like to have wine with their meals. .

酒：Was there any significant type of wine or region that was left out of the book that you would have liked to include but didn’t for some reason?

PG: No, Actually, we pretty well covered the entire spectrum of wines from crisp sparkling wines to Port.

However, we do state that the old standby Cabernet Sauvignon (and other high tannin reds) should be avoided when serving a meal Asian style, with many dishes on the table at the same time. These wines often contain tannins, which can collide with fishy flavors and bring out bitterness. However, great big Cabernets Sauvignons have their place when matched with red meat simply prepared and served in the Western fashion (in courses).

酒：What is the hardest food to pair with a wine? Any tricky ones?

PG: Among the “traditional” tricky foods is asparagus and chocolate. But here in Italy asparagus is served well by Soave. And personally I think it is a waste of good wine and good chocolate to try and team them up.

An exotic food I tried while visiting Singapore was Durian. & I loved it! But when asked if there was a wine that would go with it I had to say no. As with chocolate, I think a wine would only get in the way of the pleasure of eating.

酒：Alcohol levels in wine have continued to trend up over the past few years. As a wine reviewer or critic, how do you view this trend?

PG: The profiles of wines are varied. Some wines must have high alcohol levels due to the way they are made or the grapes from which they are produced.

For example Moscato d’Asti is usually around 5.5 while some Amarones or southern Italian reds can be over 14%. I am not concerned about this trend. Ultimately, it’s the consumer who decides which style he or she prefers.

酒：Do you think it’s possible for a wine lover to gasp the understanding of wine enjoyment with food and be confident in it?

PG: Absolutely. That was our goal with this book. Nowadays it is very difficult for a consumer to find a competent clerk in a wine shop or sommelier at a restaurant; therefore the consumer must learn to make wine decisions for him or herself. Our book sets out to help the consumer understand the principals behind flavor matching.

酒：One tough question; are there any similarities or considerations when pairing with asian food between Chinese wine and those from the wine world?

PG: My experience with Chinese wine is limited so I cannot answer that question. However, it is flavor not provenance that will be the deciding factor in any matching.

酒：Going forward, how will today’s wines continue to evolve, and suit, particularly those of the Chinese palate?

PG: There are already wines, which suit various Chinese cuisines. As the Chinese try these wines, they will evolve their own preferences. Only the Chinese can know how their response to new tastes will develop. It will be interesting to see how Chinese winemaking evolves.

酒：How about those outside the Asian palate?

PG: Great wines will always be made in their traditional way. As I said before, the method of production and the grapes themselves influence body, alcohol level, etc. People whom like wine … like wine … and are willing to accept it as it is made.

Great wines are not products to be tinkered with after every market research survey. As for wine-products they will continue to come and go, their formulas based on trends. Remember wine coolers? No? Well they were before your time.

酒：Are there any plans for another book? Or do you plan to strike out in a new direction?

PG: I have written several wine books. Right now I am putting the finishing touches on a memoir telling how a girl from the teetotal ling Great Plains grew up to be an internationally respected wine taster living in Italy. I am also plotting a detective novel set in Italy.

Edwin is writing a very interesting book on tea. We are also thinking of doing another book together once we have finished with our current book projects.

Click here to view our write up on Asian Food and Wine: Do they make a pair?

Thank you for reading.