Issue link: http://www.e-digitaleditions.com/i/874703
5 2 | t h e c l e v e r r o o t PAIRINGS Adventures in Adventures Adventures Adventures Adventures Adventures Adventures Adventures in Adventures in Adventures Adventures in Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures Adventures WINE Adventures WINE Adventures Adventures WINE Adventures Adventures WINE Adventures Adventures WINE Adventures Adventures WINE Adventures Adventures WINE Adventures Adventures WINE Adventures PAIRING MATCHING BIG, BOLD ASIAN FLAVORS AT LUKSHON WITH HUNGARIAN WINES by Rachel Burkons / photos by Cal Bingham At Lukshon in Los Angeles, CA, innova- tive Asian dishes like heirloom black rice (left) and Sichuan dumplings pair perfectly with a crisp Mád Furmint wine. THERE ARE TWO PROMINENT schools of thought when it comes to pairing wines with Asian cuisine. For the uninitiated, the very idea of pairing wine and Asian food is unheard of and unexpected, with guests leaning toward beer, saké or cocktails as more likely pairings. And for those with a bit more expansive wine knowledge, the classic go-tos for wine pairings have been German and Austrian Reislings and Gewürztra- miners, whose noted minerality and acidity have long been considered the ideal wine to match the big, bold flavors of Asian—and in particular, Southeast Asian—foods. But at Lukshon in Los Angeles, where Chef Sang Yoon churns out some of the city's most innovative Asian cuisine, there's a new white wine grape making its mark on the wine list: Furmint, a Hungarian variety grown in the country's Tokaj wine region.