Why drink Asian wines?

Because Asia is producing increasingly diverse and food-friendly wines shaped by unique climates, soils, grape varieties, and winemaking techniques, from Japan and China to Thailand and India, Asian wine offers something different from traditional Old World styles, especially when paired with the bold, spicy flavours of modern Asian cuisine.

Asian Wines Are No Longer the Odd One Out

For years, the words “Asia” and “wine” seemed like an unusual combination.

When people talked about wine, the conversation usually centred on the prestige and history of Old World regions such as France, Italy and Spain. Even New World wines often received more attention than wines produced in Asia.

But here’s the thing: Asia has been making wine for centuries.

The difference is that Asian wine is finally getting the attention it deserves.

China, Japan, Thailand, India, Vietnam, Myanmar, Indonesia, and parts of Russia are among the places where grapes are being grown, and wine is being produced today.

And because these regions don't always have the classic European wine climate, Asian winemakers have had to get creative.

That creativity is exactly what makes Asian wine so exciting.

Asian Wine Innovation Starts With the Climate

One of the most interesting things about Asian winemaking is that there isn't a single “Asian wine style.”

Asia is enormous, with wildly different climates, elevations, soils, and growing conditions.

In traditional wine regions, grapes are generally harvested once a year. In tropical Thailand, however, some vineyards can achieve multiple harvests because of the country's warm climate.

That means winemakers have had to rethink conventional approaches to viticulture and winemaking.

Instead of simply copying Europe, many Asian producers are experimenting with vineyard locations, grape varieties, harvest timing, and winemaking techniques to work with their environment.

That's wine innovation worth paying attention to.

But Is Asian Wine Actually Good?

This is usually the million-dollar question.

And honestly, it's a fair one.

If you've spent years drinking French, Italian, Australian or New Zealand wines, trying something from a less familiar wine region can feel like a gamble.

But the quality of Asian wine has developed considerably, and the best way to understand that is to taste it for yourself.

Eddie McDougall, founder of The Flying Winemaker and Chairman of Asian Wine Review, has tasted hundreds of wines from across Asia and has seen the quality of the region's wines develop firsthand.

The Asian Wine Review (AWR) was created as a platform for objectively analysing and benchmarking wines from across Asia, helping both consumers and the trade discover producers worth watching.

For anyone new to Asian wine, platforms like this can make the journey considerably easier.

Asian Wines Are Made for the Food

Here's where things get particularly interesting.

Asian wines can be fantastic with food.

And that's important because Asian cuisine isn't exactly shy when it comes to flavour.

Chilli, acidity, spice, umami, herbs, fermented flavours, and rich sauces can make traditional wine pairing surprisingly difficult.

This is where modern Asian wines can shine.

Rather than asking, “Does this wine taste like a classic European wine?”, ask a more useful question:

“Does this wine work with the food I'm eating?”

A refreshing Japanese white might work beautifully with sushi, while an aromatic wine could complement Thai herbs and spice. A lightly sweet Asian wine can also be an interesting match for dishes carrying chilli heat.

For restaurants, hotels and F&B operators, this creates an exciting opportunity: Asian wines can become part of the dining experience rather than simply another bottle on the list.

Meet Koshu: Japan's Indigenous Wine Grape

Want to impress your wine-loving friends?

Start with Koshu.

Koshu is an indigenous Japanese grape variety with a long history in Japan. The wines are generally light-bodied and refreshing, with citrus and peach characteristics, crisp acidity, and a mineral quality.

It's a particularly interesting example of what makes Asian wine different.

Rather than trying to imitate Cabernet Sauvignon or Chardonnay from Europe, indigenous varieties such as Koshu offer a glimpse into the identity of their own region.

And that's precisely the sort of discovery today's curious wine drinker is looking for.

Asian Wine + Modern Asian Dining = A Natural Match

The rise of Asian wine also fits neatly with the rise of modern Asian dining.

Today's diners are more adventurous. They want unusual grape varieties, emerging wine regions, and stories they haven't heard a hundred times before.

It's not unlike the craft beer movement: once people started looking beyond the usual choices, discovering something new became part of the fun.

The same thing is happening with wine.

For restaurants and hotels, serving an Asian wine alongside Asian cuisine can also create a stronger sense of place. A Japanese wine with Japanese food, for example, can become part of the cultural story of the meal.

And there's no reason to stop there.

Try Asian wine with Western cuisine. Pair Japanese wine with Thai food. Match a regional Asian wine with a dish from its own culinary tradition.

There is no shortage of combinations to explore.

The Asian Wine Revolution Is Already Here

Asian wine isn't a gimmick, and it isn't simply a novelty for adventurous drinkers.

Talented local winemakers, emerging wine regions, and increasingly curious consumers are pushing the category forward.

The most exciting part? We're still early.

For wine drinkers, that means discovering bottles before they become mainstream.

For restaurants and hotels, it means having an opportunity to differentiate the wine list.

And for wholesalers, traders, and F&B professionals, it means watching a category with serious potential.

The next time someone asks, “Why should I drink Asian wine?”, the answer is simple:

Because Asia is making wines worth discovering—and they're particularly exciting at the Asian dining table.

The Asian wine revolution isn't coming.

It's already here.

FAQs

What are Asian wines?

Asian wines are grape wines produced in Asian wine regions, including countries such as Japan, China, Thailand, India, Vietnam and Myanmar. They reflect the diverse climates, soils, grape varieties and winemaking approaches found across Asia.

Is Asian wine good?

Yes. Asian wine quality has developed significantly, with producers increasingly gaining attention from consumers, wine professionals and the international wine trade. Quality varies by producer and region, just as it does in established wine countries.

What Asian countries produce wine?

Wine is produced in several Asian countries, including Japan, China, Thailand, India, Vietnam and Myanmar, as well as parts of Russia. The styles and production conditions vary significantly between regions.

What Asian wine goes well with spicy food?

Refreshing, aromatic or slightly sweet wines can work particularly well with spicy dishes because acidity and a touch of sweetness can help balance chilli heat. The ideal pairing depends on the dish's spice level, sweetness, acidity and richness.

What is Koshu wine?

Koshu is a Japanese wine grape traditionally associated with Japan's Yamanashi wine region. Wines made from Koshu are typically light, crisp and refreshing, often showing citrus, peach and mineral characteristics.

Why are Asian wines important for restaurants?

Asian wines can give restaurants and hotels a point of difference while creating natural pairings with Asian cuisine. They can also introduce diners to emerging wine regions and indigenous grape varieties.