AAPI Food and Wine Fest emphasizes the pairing of Asian cuisine with wine, showcasing dishes from prominent Asian American and Pacific Islander chefs. The festival features various food and wine combinations, such as charcoal-grilled beef tsukune paired with a pinot noir. Critics have historically overlooked Asian culinary traditions in wine pairings, but cofounder Lois Cho advocates for their significance, guiding wine selections based on compatibility with Asian flavors. The festival aims to create a deeper appreciation for diverse culinary pairings within the wine industry.
Charcoal-grilled beef tsukune, a Japanese skewer, is highlighted at the AAPI Food and Wine Fest. Its flavors are complemented by a 2023 pinot noir.
The festival showcases Asian American and Pacific Islander chefs with an aim to pair their culinary creations with regional wines, reviving underappreciated pairing traditions.
Lois Cho, cofounder of the festival, believes pairing East Asian flavors with wine is essential, noting it was their guide while developing their wine label.
For years, countless sommeliers have snubbed Asian culinary traditions, limiting wine pairings to Western European cuisine, according to the festival founders.
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