Singapore local hawker food meets French wine
One of the things I miss most about Singapore is the local hawker food. Dishes like satay, fishball noodles, rojak and laksa, my-my the list goes on. However, pairing wine with local Singapore dishes is not often the easiest thing to do. Most would default to an ice cold beer or freshly squeezed sugarcane juice but I figured we be adventurous this time and decided to get a group of friends together to enjoy this pairing. Now before I jump into telling you more about my wine selection, let me explain what we eating here in case some of you are not as familiar with these local Singaporean dishes.
Satay
This is a plate of mixed grilled meat skewers including chicken, beef, and lamb served with tasty peanut sauce on the side. The Singaporean style satay tends to be marinated in a sweet marinade but these bite size skewers of meat is absolutely one of my favorite meat skewers ever!!! I could be biased since I grew up in Singapore and have accustomed myself to these flavors but if you haven’t had a chance to try them, it’s an absolute must when you visit Singapore.
At the back of this picture there is another dish called Otak-Otak (on the yellow plate), that is basically a spiced fish / seafood cake wrapped and grilled in banana leaf. Also very tasty but has a little kick of spice.
Laksa
This is a bowl of spicy coconut base noodle soup dish that is very popular in Southeast Asia. The noodles is typically a vermicelli (rice noodles) and you can top it off with fish cake, prawns or chicken. The broth is very rich, full of flavors, and tasty due to the coconut and curry paste but carries the fragrance from lemongrass. This is a must try in Singapore especially if you love spicy food.
A Bold and Unexpected Pairing
As I contemplate on how to pair both satay and laksa dishes, charred grilled meats and a fiery coconut-rich noodle soup. The char and umami flavors from the meat would probably pair well with various whites like Chenin blanc or dry Reisling, or a light red like a Beaujalous, Pinor Noir, or Zinfandel if I were to go bolder. For the laska, whites like Rieslings and Gewurztraminer are a natural choice to complement the rich coconut broth so to pair both, a white wine would have been the natural choice. But why be conventional, why not be bold and go down the road less travelled? So here’s my pick.
La Mysteriale, Chateaunef-du-pape, France 2017
Chateauneuf-du-pape (CDP) is a full bodied red blend from the Southern Rhone valley in France, consisting primarily of Grenache, Syrah, and Mourvedre. The La Mysteriale CDP has smooth tannins, good acidity, and intense notes of spices, pepper, red cherries and blackberries. On its own, this wine is well-balanced and would naturally go quite well with the charred or BBQ meats.
Why This Pairing Shouldn’t Work… But Kind of Does
Let’s be honest: CDP isn’t the first wine that comes to mind with spicy Southeast Asian dishes. With its full body, earthy spice, and high alcohol content, it’s usually better suited to roasted meats and herby French fare. Even pairing it with the satay and creamy peanut sauce could be a bit of a stretch some might think. Now, pairing it with a chili-heavy, creamy noodle soup sounds like a flavor clash waiting to happen.
And yet… there’s magic in the contrast.
Thankfully, the Châteauneuf I used leaned Grenache-dominant (about 80% in this case) with soft tannins and bright red and black fruits. Sipped with the laksa, it brought out the sweetness in the coconut, tamed the spice, and highlighted the herbal complexity of the broth. It was like watching two strong personalities find common ground over a shared love of bold flavor.
With the satay and peanut sauce, the boldness of the CDP stood up to the char and nutty sauce, as long as you’re not dousing the satay in peanut sauce. The balance is there. The peppery notes and spices also enhances the flavors of the meat.
At the end of the day, we all enjoyed the food, company and the wine. And for me, a surprisingly pleasant outcome on this adventurous pairing - thank goodness!
Don’t Be Afraid to Break the Pairing Rules
Final thoughts?
Wine and food pairing is part science, part art, and part instinct. Sometimes, the most memorable experiences come from the unexpected. So go ahead — pour that Châteauneuf-du-pape with your next bowl of laksa. Just maybe turn down the chili a notch. I challenge you to be adventurous and let’s raise a glass to culinary curiosity!
