Asia Küche und Wein

Lamb Biryani

The most important factor in the texture of the briefly roasted beef is the marinade, which tenderises the meat. In addition to soy sauce, ginger & garlic, the marinade often will contain fruity pear and sesame oil.

The picture shows the dish lamb biryani and a glass of riosé wine.
© AWMB/Blickwerk Fotografie

Pairs well with

  • A soft, classic Zweigelt with velvety tannins complements this dish beautifully and also embraces the spice of the accompanying kimchi. 
  • The sweet extract & concentration of a reserve level (or Smaragd) Grüner Veltliner combine beautifully with both the spicy & nutty components of the marinade. 
  • The acidity of a Riesling Reserve (or Smaragd) brings freshness & backbone to the dish, while the fruit and extract provide a charming contrast to sesame and even to the kimchi, with the wine’s texture and complexity.