Shin Ramyun and Champagne? Sommeliers reveal their favourite instant noodle and wine pairings

Instant noodle pick: Myojo Mee Poh

Myojo Mee Poh’s seasoning is particularly salty and oily, with hints of chilli, garlic and spices. As a result, I would avoid wines with high alcohol levels or pronounced tannins. Higher alcohol can intensify the heat from the chilli, while noticeable tannins can clash with the savoury and spicy flavours, making the overall pairing taste more bitter and unbalanced.

Sparkling wines and white wines with bright acidity and a touch of residual sugar would be better choices. The bubbles and acidity help cut through the richness of the noodles and seasoning oil, while a modest amount of sweetness can help balance the spice and saltiness.

I would recommend Charles Heidsieck Blanc de Blancs NV. The Champagne’s acidity and effervescence help cleanse the palate and balance the richness of the seasoning oil. Its citrus notes add freshness, while its creamy texture and lees-derived character complement the savoury noodles without making the pairing feel overly sharp.

I’d also recommend 2022 Markus Molitor Riesling Spatlese “Bernkasteler Badstube” Green Capsule. The green capsule indicates an off-dry style, with residual sugar that helps soften the chilli heat and balance the saltiness of the seasoning. At the same time, Riesling’s naturally high acidity keeps the pairing fresh and lively. Its relatively low alcohol level also prevents the chilli heat from becoming too intense, making it a particularly harmonious match for the spicy and savoury Mee Poh.

RONALD KAMIYAMA, MANAGING PARTNER, THE CICHETI GROUP