If you had to contrast the cooking of the West with that of the East — say to answer a question on a quiz show — you could say that the food of the West offers depth, while that of the East excels at lift. Both cuisines layer flavors; they just do it in different ways. Asia is good at top notes: green things, chili heat, citrusy screeches and salt to dial up everything. In a way, wines to pair with East or West ought to echo the cooking style. If looking East, open bottles with bounce.
Source: Chicago Tribune