What Wine Goes With Thai Food? (Correct answer)

“Light, crisp white wines with a bit of sweetness (like an off-dry Riesling) are safe zones when pairing with Thai food. However, if you are in the mood for red wine, go for light-bodied, light tannin, and high acidity wines like Pinot Noirs or Gamays.

What is the best wine for Thai food?

  • Riesling and Gewürztraminer are some of the best white wine choices for Thai food. These wines offer floral, citrus, peach and mineral accents that pair well with spicy dishes and have won many fans among Thai food lovers.


What red wine goes with Thai food?

Zweigelt. Sweet, sour, and spicy, with a thirst-quenching character, we highly recommend this light Austrian red wine for Thai eats. It’s hard to go wrong with wines like Riesling, Grüner Veltliner, Chenin Blanc, Sparkling Rosé and Pinot Noir…

What wine goes with Thai curry?

Champagne or sparkling wine also works well with Thai food, especially the deep fried dishes. The bubbles cut through the grease and refresh the palate. It can also go with the milder curries such as the Mussaman or Yellow curries.

What drinks go with Thai food?

Which drinks pair best with Thai food?

  • Spätlese and other off-dry Riesling. Again, a touch of sweetness really helps, giving German and Austrian.
  • Gewürztraminer.
  • Sylvaner.
  • Sauvignon Blanc and other intensely citrussy whites such as Rueda.
  • Torrontes.

What red wine goes with Thai curry?

Thai Red Curry and Primitivo The best red wine for Thai red curry is Primitivo, which is light and low in tannins, but has an extremely robust flavor structure with bold aromatics and fruit flavors to boot.

What wine goes with coconut curry?

“With spicy coconut curries, I like to pair a lightly sweet Riesling,” says Jon Cross, sommelier/wine director at Hinoki & the Bird in Los Angeles. “The sweetness cuts through the spiciness of the dish, but it also has good acidity.”

What wine goes with Thai peanut sauce?

Recommended wines for:

  • Argentinian Malbec. wine type. red wine, dry, oaked.
  • Amarone. wine type. red wine, dry, oaked. Corvina, Rondinella, Molinara, Negrara. Veneto.
  • Chilean Sauvignon Blanc. wine type. white wine, dry.

What alcohol goes with curry?

Perfect Pairings: Drinking with curry

  • Lassi. This yoghurt-based drink – a traditional way to keep cool and fed on the Subcontinent – bursts with taste combinations, a world away from bland beer.
  • Whisky.
  • IPA.
  • Wine.
  • Cider.

What alcohol is Thailand known for?

ALCOHOLIC DRINKS IN THAILAND Many Thais drink beer and strong local alcoholic drinks such as Mekhong Whiskey. Singha is the most popular brand of beer. Imported beer, wine and whiskey are available but expensive. Thais sometimes put ice in their beer.

What wine goes well with beef curry?

Red Grapes

  • Pinot Noir.
  • Cabernet Sauvignon.
  • Syrah or Shiraz.
  • Merlot.
  • Sangiovese.
  • Malbec.
  • Grenache.
  • Nebbiolo.

What alcohol goes with red curry?

Our favourite beers with Thai food include:

  • IPA (Indian Pale Ale) IPA’s have a citrusy aroma and pair perfectly with heavier, aromatic dishes.
  • Lager.
  • Whitbier (bière blanche)
  • Off-dry Riesling.
  • Pinot Gris/Pinot Grigio.
  • Gewürztraminer.
  • Sauvignon Blanc.
  • Exotic fruit juices.

What do you drink with beef massaman curry?

“The rich, full-bodied flavours of curries like massaman beef cheek curry with pearl cous cous need a wine that can match its generosity.” Classic red choices include Shiraz blends and Cabernet blends, or go for a Tempranillo or Sangiovese.

Our Advice on Pairing Wine With Thai Food

If you’re looking for something with a bit extra fizz, go for a bubbly. Champagne with between 32 and 50 grams of sugar is known as Demi-Sec Champagne. A sparkling wine with more than 50 grams of sugar is classified as Champagne Doux, which is the sweetest level available. A mix of wine grapes, such as Pinot Noir and Chardonnay, is used to make authentic champagne in the region that bears its name. Our extensive selection of high-quality white wines is ideal if you are just getting started in the world of wine and would want to start with something sweet.

Wine Pairing with Thai Food

Can a wine be paired with such elaborate gastronomy, or does it have to be a special wine? Naturally! We’ve saved a few for the next time we get a craving for something Thai. The best option is Riesling. Considering that Thai food is all on harmony, an off-dry Riesling is a welcome complement to the ensemble. It’s almost too good to be true: explosive tropical fruit notes balanced with acidity and sweetness to cut through the heat. There are even some Rieslings that have jasmine as an ingredient in their fragrance!

Great Alternatives

So it’s possible that you’re anti-Riesling. There are a plethora of options available to you, which is fortunate. There are also a couple of reds that are suitable if you are not a big fan of white wines in general.

Pinot Gris/Pinot Grigio

Pinot Gris is a good alternative to Riesling since wine has less pronounced tropical fruit aromas and a more delicate acidity than Riesling. Try to get one from Alsace if you want spicy flavors of clove and ginger, as well as a lengthy, tingling aftertaste.

Chenin Blanc

Chenin Blanc-based wines, which are naturally sweet and have a medium-to-high acidity, were created specifically to match with Thai food. Look for instances that are dry, off-dry, and sweet to create a particularly tasty mix.

Grenache Blanc

The flavors of Asian pear, unripe mango, lime zest, and lemongrass combine to create a delicious pairing with Thai cuisine. Just keep an eye on the alcohol by volume (ABV): it’s generally 13-15 percent, and that will make the capsaicin in chilies burn even brighter.

Grüner Veltliner

Light, zesty, and acidic cuisine calls for a wine that is also light, zesty, and acidic.

Sparkling Rosé

It is only fitting that a wine that is light and zesty and acidic complements light and zesty cuisine!

Pinot Noir

Fruit-forward and acidic traits are not only seen in white wines, but also in red wines. Pinot Noir will be your savior if you can’t stand any of the things listed above.


We highly recommend this light Austrian red wine for Thai cuisine because it is sweet, sour, and spicy, and it has a thirst-quenching character. Riesling, Grüner Veltliner, Chenin Blanc, Sparkling Rosé, and Pinot Noir are among the wines that are difficult to go wrong with.

Thai Food Flavor Palette

Thai cuisine is made up of a number of fundamental elements that serve to inform you of its characteristics.

Learn more about taste pairing by reading the tutorial below. Use the components listed below to build your own wine pairings.

  • Sweet: palm sugar, cane sugar, sweet chillies, tamarind
  • Sour: tamarind, Kaffir lime, lime leaf, tropical fruit
  • Sour: tama Fish sauce and sea salt are used to season the dish. Hot Chilies, Peppercorns
  • Bitter: Bitter Melon, Bok Choy, Various Vegetables
  • Spicy: Hot Chilies, Peppercorns
  • Cilantro, lemongrass, galangal, ginger, Thai basil, and holy basil are examples of aromatic herbs.

Sweet: palm sugar, cane sugar, sweet chilies, tamarind; sour: tamarind, Kaffir lime, lime leaf, tropical fruit; sour: tamarind, Kaffir lime, lime leaf, tropical fruit; sour: tamarind, Kaffir lime, lime leaf, tropical fruit; sour: tamarind, Kaffir lime, lime leaf, tropical fruit; sour: tamarind, Kaffir lime, lime leaf, tropical fruit; sour: To make it salty, combine fish sauce and sea salt. spiciness: hot chillies, peppercorns; bitterness: bittermelon, Bok Choy, and various vegetables; spiciness: hot chillies, peppercorns; spiciness: peppercorns; spiciness: peppercorns; spiciness: hot chillies, peppercorns; spiciness: peppercorns; spiciness: peppercorns Cilantro, lemongrass, galangal, ginger, Thai basil, and holy basil are examples of aromatic plants.

Specific Thai Dishes

Thanakrit Gu contributed to this article.

Pad Thai and Off-Dry Riesling

These sweet-and-sour noodles are well-known in the culinary world. Place your purchase and match it with a traditional Halbtrocken (or Feinherb) German Riesling to send your taste buds on a thrilling journey across the countryside. byErnesto Andrade

Pad See Ew and Pinot Noir

When it comes to this broad noodle, umami-driven dinner, we’re thinking red wine. Wines like Pinot Noir from Oregon or New Zealand’s Marlborough region provide the appropriate balance of grace and freshness to complement this delicious alternative to Pad Thai. Cindy Kurman contributed to this report.

Red Curry/Green Curry and Gewürztraminer

These two distinct types of curries are usually made using the same base of coconut milk, with the color of the chilies serving as the primary distinguishing characteristic. While they may be different in terms of spice, they are not different in terms of scent. Gewürztraminer must be present in every situation where there is scent. byJules

Massaman Curry and Carignan

There is no comparison between this and its red and green relatives in terms of flavor. Despite the presence of components such as carrots and potatoes, and spices such as cardamom, cinnamon, and cumin, this hearty curry is in desperate need of something with a little more bite. A Carignan from Languedoc-Roussillon is more than capable of meeting the challenge. Dan Lundberg contributed to this report.

Thai Spring Rolls and Sparkling Rosé

The combination of crunch and bubbles is a powerful one-two punch. The rosé sparkling wine style adds just the appropriate amount of fruit and sweetness to the filling, which is made up of bitter vegetables and is wonderful. Torbak Hopper contributed to this report.

Thai Fresh Rolls and Torrontés

You’ll want something a bit different after eating Argentine Torrontés, which contains more freshness and crisp veggies than the other items on the menu. Particularly from the city of Salta. It has a sweet scent but is drier than you’d anticipate, making it the lean, mean companion you’re looking for with this healthy choice. byJulia

Thai Fried Rice (Kao Pad) and Brut Nature Champagne

To be quite honest, the first thing that came to mind when we saw this sloppy hunk of perfection was a refreshing, crisp Singha.

However, this isn’t a case of Beer Folly. Instead, choose for the next best thing, which is an unbelievably minerally and dry sparkling wine made without the addition of any sugar. byLummmy

Tom Yum Soup and Grenache Blanc

This pairing is so fantastic that we’ve written about it previously. byAlpha

Green Papaya Salad and Grüner Veltliner

Previously, we wrote about how fantastic this pairing is. byAlpha

Mango Sticky Rice and Late Harvest Riesling

If you like sweet mango and creamy rice, a late harvest Riesling from Germany, New York, and Washington State is a great paring partner for this classic Thai dessert. Expect citrus aromas such as lemon, ginger, and jasmine, as well as a rousing acidity.

Last Word

If you do come up with the right words to describe Thai cuisine, please post it in the comments section and we will bask in its glories.

Ask a Sommelier: The Best Wine for Thai Food

Is it possible to match wine with Thai cuisine? Suppose you’re having spicyduck larb, a freshgreen papaya salad with chilies, fish sauce, and lime juice, along with richpad Thai with shrimp and eggplant, among other dishes. Are there any wines that would go well with all of those dishes? We turned to our team of sommeliers for guidance on selecting a wine that would complement the dish. Here are their best picks for matching with a Thai feast, according to them. “Germany’s Riesling is a must-try.

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Off-dry wines with acidity are excellent for cutting spiciness, and the 9 percent alcohol content allows you to chow on “”ugalug!” says the speaker.

A rich, savory Gruner, such as Brundlmayer 2008 ‘Lamm,’ would be ideal since the ripeness and richness of the fruit would hold up to the heat, but the inherent savory character of Gruner will not conflict with the robust flavors of the Thai cuisine.” Carlin Karr is a writer who lives in the United Kingdom (Frasca) “Thai cuisine pairs exceptionally well with Riesling, particularly when the wine has a slight sweetness to it.

  • Despite the fact that not all Riesling is sweet, when you eat something spicy and drink something with residual sugar, the residual sugar recedes into the background and the fruit takes center stage.
  • The surprise thing I’ve discovered over the years is that smooth, medium-full red wines make a fantastic accompaniment for spicy foods.
  • (Kin Shop,Perilla,The Marrow) Luk Thys is a fictional character created by author Luk Thys.
  • When it comes to pairing wine with numerous foods, especially when the tastes are all over the place and the protein or preparation is not too heavy, I always choose for wines that have more acidity by nature, such as chardonnay or sauvignon blanc.
  • In fact, though, not everyone appreciates the presence of residual sugar in white wine.
  • If you are a red wine connoisseur, I recommend a light to medium-bodied red wine with adequate acidity and no new oak treatment, unless you are a red wine connoisseur.
  • Choosing a wine to go with the papaya salad is simple: a bright, acidic white or rosé Txakoli from the Basque Country in Spain, or a fresh, low-alcohol, low-tannin red like Rossese from Liguria in Italy, to pair with the spicy duck laarb (optional).

If you are in the desire for red wine, you should steer clear of anything that has excessive amounts of alcohol or oak.” —Stacey Gibson et al (Olympic Provisions) “Look for wine styles that may have some qualities in common with the cuisine in order to allow them to stand up to the robust flavors and unique spices, such as white wines from Austria, Germany, and Alsace, to name a few possibilities.

  • Varietals such asRiesling, Gewurtztraminer, and Pinot Blanc from these regions are frequently characterized by very fragrant tropical fruit flavors, a firm structure, and a characteristic spiciness that distinguishes them from other wines.
  • (Eastern Standard) “Off-dry bubbly choices such as Bugey-Cérdon, which are less pricey, are pleasant and make excellent pairings with the spiciness.
  • A few examples include: Beaujolais (I’m a big fan of Jean Foillard’s “Nouveau”), American Grenache (Vallin Grenache, Tribute to Grace), and other light, fragrant red wines derived from grapes such as Frappato, Gamay, and Pineau d’Aunis (which I also enjoy).
  • If you haven’t had the pleasure of sampling Arnot-Roberts’ North Coast Trousseau, you should.” Jordan Salcito was the author of this piece (Momofuku) “We, as a culture, are apprehensive about drinking wines that aren’t entirely dry.
  • To a certain extent, I’ll blame white zin, although that mania has long since passed.

When pairing the foods listed above, I’d probably go with something on the earthy and spicy side of either of those varieties, so a Spätlese (often off-dry late-harvest style) Riesling from the Rheingau, such as a wine from Robert Weil, or a Demi-Sec (off-dry) Vouvray from an established winery such as Huet would be fantastic.

“My personal favorite is Gewürztraminer, which I discovered recently.

This is a slam dunk match because of his ability to maintain a delicate balance between acidity and sweetness while giving excellent tropical fruit aromas.” Chris Nelson is the author of this piece (Union Square Cafe) “Off-dry Riesling is often recommended to pair with spicy meals, and while I believe this may be a terrific combination (particularly with an off-dry Riesling from the Mosel in Germany or the Finger Lakes in New York), Champagne comes out on top once again for me.

  • Champagne is crisp, yeasty, and delightfully carbonated, and it aids in the removal of oil, spice, and fat from your palette.
  • When looking for a thick, doughy Champagne to pair with these delicacies, go no farther than R.H.
  • Instead, a dry rose from Provence would be an excellent option.
  • In this type of cooking, an ultra-dry wine of any color competes with the flavors of sweet, sour, spicy, and bitter that are present; and those same dishes also magnify the alcoholic sensation of any wine.
  • Not a wine that is very austere or mineral-driven, but rather one that has greater fruit expression.
  • However, I’ve recently had a lot of Sancerre and Loire Sauvignon Blanc, both of which I believe would be fantastic with a spicy Thai dish like this.” —Lara Creasy (King + Duke), from the film Alternate name: J.
  • “Wines such as Riesling (or other very fragrant, high acid white wines) are the logical choice when it comes to mixing Thai cuisine with wine since they match the intensity and weight of the meal with the intensity and weight of the wine.

Arosé, Pinot noir, or Gamay noir may also be enjoyable, especially when paired with a food like green curry and eggplant.

You can find some very niceAlsatian kinds blooming right now in the Anderson Valley in California’s Central Valley.

The Abtsberg Kabinett of Maximin Grünhäuser from 2010 is a knockout pairing.

If you’re eating Thai food in general, look for dishes that are low in alcohol and include tropical fruit and herbal undertones.

In the eastern Loire Valley, Muscadet is a crisp white wine that is light on the palate and has a good hint of minerality.

Sancerre is located farther west in the Loire Valley, where Sauvignon Blanc reigns supreme, ranging from delicate white wines with traces of smoke, tropical fruit, and slate to robust, boisterous white wines bursting with honeysuckle aromas.” Jeremy Wilson is the author of this piece (Ned Ludd) Outside of Riesling, abeer would be my choice, according to the winemaker.

The Absolute Best Wines to Drink with Thai Food

What is the first rule? Forget about the Riesling for a while. Traditionally, Thai cuisine has been matched with sugary white wines such as Riesling, but these just help to dilute the rich textures and spices, which is something that we at Night + Market strongly oppose. A two-pronged approach to pairing is taken: the wines must be both refreshing and able to amplify the flavors of the dishes being served. Several bottles of wine

A Pineau d’Aunis

A normal Thai lunch will feature a variety of tastes and intensity levels, and you will be hopping back and forth between different items. This approach is reflected by a wine that does not get lost in the midst of the intense cuisine. Typically, Pineau d’Aunis from the Loire Valley is a light red, but we think this surprisingly strong bottle pairs beautifully with salty, peppery deli meats. In 2019, Clos Du Tue-Boeuf Pineau D’aunis will be produced in the Loire Valley, France.

A Pét-Nat

At Night + Market, Moussamoussettes, a pétillant naturel from the Loire Valley, is like the true north of wines in terms of quality and price. When served with fried and well seasoned meals, it is the pinnacle of culinary achievement. It is customary for the bubbles in pét-nats to be a little more delicate than those seen in other sparkling wines. Like other pét-nats, this one has a slight fruity sweetness to it, but it’s just the proper amount of sweetness. 2019 Moussamoussettes made by Agnès and René Mosse in the Loire Valley, France.

A Chenin Blanc

When people ask us, “What should I drink?” we usually offer Chenin Blanc, and it’s almost never a bad suggestion! Chenin may be found in a variety of expressions, ranging from minerality and aromas to sweetness vs dryness and body. This bottle from a Spanish natural wine maker reminds us of unfiltered nectarine juice and Belgian sour beer, and it goes very well with our favorite crispy rice.2019 Escoda-Sanahuja Els Bassots, Catalonia, Spain.

An Older Napa Cab

In general, when it comes to Napa Cabernet, the older the better. They’re quite powerful wines, and I believe the tannins will need time to soften down and develop complexity before they’re ready to drink. Prakas’ Rib Eye is multifaceted in the same manner that a well-aged Napa Cab is complex in flavor. The aromas of the wine and the flavors of the dish grow and dance in harmony with one another. 1977 Cabernet Sauvignon from Robert Mondavi Vineyards in Napa Valley, California

A Skin-Contact White

White wine that has been exposed to the skin often has a savory, salty flavor to it. It is common practice to combine them with foods that have comparable traits in order to accentuate those attributes in each. When you have a dish that has a combination of minerality and richness, you should pair it with a wine that will only enhance those characteristics. A vibrant and fragrant mix of Muscat and Viognier from Matassa accomplishes just that. Matassa Cuvée Marguerite, Languedoc-Roussillon, France (2018 vintage).

A Gamay

It was one of the original concepts for Night + Market that the combination of cold Gamay with grilled meats was founded on.

The aroma of Morello cherries and red currants fills the air in this bottle. 2018 Nolla Morantin Mon Cher is located in the Loire Valley in France.

A Rosé

Rosés are a good way to bridge the gap between white and red wines. In light of the fact that Night + Market doesn’t adhere to traditional pairings, we encourage guests to sip on this savory Pineau d’Aunis rosé while enjoying our shrimp cocktail appetizer. Following on from the delicate rose petals aromas, this bottle ends with a characteristic, saline minerality, making it an excellent pairing with fish and shellfish meals. Loire Valley, France, 2018 Laurent Saillard La Valse, France Continue reading: This Family-Style Feast Should Be Your Next Dinner

The Secrets to Pairing Wine with Thai Food

Thai cuisine contains a great deal of variety. Spices and herbs abound in this fragrant food, as do fish sauces with coconut milk and fragrant rice, yet it has perfected the delicate art of taste balance as well as any cuisine. A fresh and nuanced flavor emerges with every mouthful. It is precisely this level of intricacy that makes Thai cuisine appear to be such a struggle for wine enthusiasts. However, the good news is that pairing wine with Thai cuisine may be a complete delight. At the same time, you may learn about new Thai cuisine and wine pairings, indulge your senses, and add to your wine collection by purchasing additional bottles.

What Is Thai Cuisine?

Thai food, like many other cuisines, is rich in regional variances, which contribute to its enticing complexity by explaining why it is so appealing. When you look around the country, you’ll see differences in geography and climate, which have an impact on the foods that are cultivated and the ways in which they’re prepared as well. Here’s a breakdown of some of the best regional Thai food.


It is known as Isan in Thailand, and it features a climate that is dryer but still wet during the rainy season, with undulating hills situated between multiple mountain ranges. Locals appreciate cuisines that are spicy and sour, but they prefer to make their recipes straightforward. Sticky rice is also more popular in the Northeast than long-grain rice, which is more common in other parts of the country. You’re likely to find more boiled and grilled meals, as well as a range of meats and a sort of fish sauce called padaek, which is unique to the region.


The northern section of Thailand, which is bordered by Myanmar and Laos, is characterized by rugged topography, river valleys, and slightly milder tropical weather. There is plenty of freshwater fish in this region, but the emphasis is on vegetables and herbs rather than seafood dishes, and the flavors are sour and bitter with little spice. Sticky rice is extremely popular in this region as well, much like it is in the Northeast. Different varieties of meat, particularly pig and sausage, will also be available, as will noodle meals, which will be more numerous overall.


As you go south, you will enter Central Thailand, which is characterized by its undulating hills and flat deltas. Bangkok is located at the geographic center of this area, where seafood and vegetables are combined in unusual ways. It is also here that the tastes of sweet, sour, salty, and spicy combine with the smoothness of coconut.

Long-grain jasmine rice replaces sticky rice, and the spices are toned down to a more reasonable level. Bangkok has had a significant influence on the cuisine as well, with more refined flavors and a preference for dishes that can be shared among a group.


Finally, the southern region of Thailand is where the spice trade has re-established itself in full force. Here you will find recipes that are rich in taste and contain significant quantities of spice and salt. Seafood may be found in abundance, as can the local favorite fish sauce. There are also a lot of coconut foods to be found, including thick curries made with coconut milk. Jasmine rice is a mainstay in central Thailand, as it is across the country.

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Tips for Thai Food and Wine Pairing

Knowing the incredible variety of Thai cuisine, it’s time to learn how to match wine with Thai cuisine. Due to the widespread presence of spicy tastes in Thai cuisine, wines that balance out the complete profile without adding harsh opposing flavors are required to pair well with Thai cuisine. Because of this, full-bodied, tannic reds, oaky whites, and wines with excessive alcohol should be avoided whenever possible. When it comes to Thai cuisine, fruit-forward wines are frequently the best choice.

These off-dry wines improve tastes, create balance, and reduce the intensity of spice in situations when it is excessively powerful.

Sparkling wines also contain a lot of acidity, which helps to cleanse the palate, but they don’t go as well with spicy meals like those from southern Thailand.

The fruity tones in their flavor go nicely with foods that are cooked at a high temperature while also balancing flavors.

Thai Food Wine Pairing Recommendations

Knowing the incredible variety of Thai cuisine, it’s time to learn how to pair wine with Thai cuisine. Due to the ubiquitous presence of spicy flavors in Thai cuisine, wines that balance out the full profile without introducing harsh contrasting flavors are required to complement the cuisine properly. Therefore, full-bodied tannic reds, oaky whites, and wines with excessive alcohol content should be avoided at all costs. Thai cuisine is frequently best paired with fruit-forward wines. White wines with acidity and a hint of residual sugar are the most common choice for Thai cuisine.

Try to choose wines that include the terms Spätlese, Kabinett, demi-sec, or off-dry on the label.Bubbly sparkling wines also go well with rich foods because they cut through the fat and enhance the complex tastes.

When used with high-heat foods, their fruity tones provide a nice counterpoint to the strong tastes.

1. Pork Larb and Sparkling Rosé

This dish of meat salad is a favorite in the northeastern region of Thailand. There are earthy flavors and intriguing combinations in this dish, which includes pork, fish sauce, ground toasted rice, chilies, vegetables (including carrots), lime, and herbs (including mint). You’ll get lots of fruity notes from the rosé when you mix it with this meal, which will enhance the heat but won’t overshadow the softer tastes.

2. Pad See Ew and Pinot Noir

This dish has a hearty and flavorful character, thanks to the stir-fried rice noodles, sweet soy sauce coating, and crisp broccoli that are used in its preparation. The umami-heavy entrée finds an ideal match in Pinot Noir, as the sumptuous fruits assert their presence without being overshadowed by excessive tannins and tannination. Pinot Noir also has higher levels of natural acidity, which helps it to better balance the fuller flavor of pad see ew.

3. Green Curry and Chenin Blanc

Green curry is one of those dishes that can take you completely by surprise when you least expect it. In this meal from the central Thai region, fiery green chilies, eggplant, fish sauce, coconut milk, and green veggies are combined to create the spiciest of all Thai curries, according to the cook. A slightly sweet Chenin Blanc with plenty of acidity to cut through the creamy coconut milk is the perfect counterpoint to all that heat and spice. There are also enough peach, jasmine, and ginger notes in Chenin Blanc to balance out the vivacity of all of those chiles.

4. Coconut Chicken Soup and Pinot Gris

Coconut chicken soup is a light and pleasant blend of creamy, sweet, and acidic flavors. The tanginess comes from the red curry paste and red chilies, while the sweetness and creaminess come from the coconut milk and the tamarind paste. You’ll also have earthiness from the mushrooms, which means you’ll need a wine that can stand up to all of the complexity of the dish as well. When it comes to Pinot Gris, especially when it comes from Alsace, expect plenty of zesty and juicy fruit aromas, as well as ginger and sweet honey.

5. Summer Rolls and Torrontes

Summer rolls are light, fresh, and full of flavor, and they require a wine that will complement them rather than overshadow them. Torrontes from Argentina is exceptionally fragrant, owing to floral notes such as rose and jasmine, as well as citrus and peach undertones, which make it a refreshing drink. Despite its high acidity, this wine is crisp and delicate enough to perfectly complement the flavor of fresh summer rolls, making it an excellent pairing. There are many more wines to explore in our wide online catalog, where the next fantastic Thai food and wine combo is just waiting to be discovered by you.

To chat with a member of our team or to get started with expertconsultancy services, please contact us right now.

How to pair wine with Thai food like a pro

It may be difficult to resist the fizz of an ice-cold Chang on a sweltering day in Bangkok while you’re eating a fiery dish. After all, as custom would have it, even the natives like to pair their Thai cuisine with alcoholic beverages such as beer, whiskey, or iced tea. Wine is almost always left out of the equation, which, in our opinion, is a form of boozy blasphemy in the modern world. Thai cuisine, to be sure, presents a unique set of challenges for the enthusiastic amateur sommelier. A spicy dish can be sour or sweet at the same time, and it can have several flavors at the same time.

Despite the fact that Thailand has no long-standing tradition of wine-making (and, by extension, wine-drinking), an increasing number of notable wineries are opening across the country, and interest in wine is growing, questions such as ‘Can Pinot Noir be served with Pad Thai?’ are beginning to circulate in social drinking circles.

The perfumes are flirting with one another.

As it turns out, Thai cuisine and wine make for a particularly delicious pairing.

Scroll down to see some of the greatest combos, which we promise will, if nothing else, transform the game completely. It is true that Pinot Noir goes nicely with Pad Thai, however a Riesling is unquestionably more appropriate.) Continue reading.)

The safest option: white wine

When it comes to selecting an all-purpose wine for Thai cuisine, the overwhelming agreement among connoisseurs is that white is the best choice. White wine has a low alcohol content and has a refreshing and sugary flavor profile, which makes it a good choice for calming spice, especially in sweeter off-dry kinds. When combined with tamarind, coconut, lemongrass, or lime, the result is a deliciously light dish that does not compete with the haunting fish sauce flavors. This sauce is excellent for spicy, seafood, and even dessert meals (definitely try it alongside mango sticky rice, your taste buds will boggle).

  • Pairings that have been suggested Curry sauce (green curry) In the case of Chenin Blanc, the strong acidity of the grape will help to cut through the fat, but the sweetness will help to moderate spice and temper some heat.
  • Pad Thai is a kind of Thai cuisine.
  • Do you require any further persuasion?
  • Photographs courtesy of Pixabay/Pexels and Valeria Boltneva/Pexels.

A surprising bit of fun: sparkling wine

There are several reasons why sparkling wines and Champagne combine well with Thai cuisine, other from the ability to utilize the phrase ‘winning winner, prosecco for supper.’ In addition to cutting through the oil found in fried foods or coconut cream curries, the strong acidity and fizz also serves as an excellent palate-cleanser between meals. In spite of a ballet of bubbles inside the glass, they’re light enough to pair with seafood starters without being overpowering, and they have a strong enough flavor to bring out the best in heavily seasoned dishes.

  1. Choosing Champagne is a good choice if you want to bring out the big guns/flutes.
  2. The most important thing to remember is to avoid serving spicy dishes with sparklers, as these can increase the heat while also adding some unwanted acidity.
  3. Suggestions for pairings: Spring rolls that have been fried Champagne: Have you ever noticed how many champagne parties include finger foods such as fried chicken and waffles?
  4. A glass of Champagne not only serves as a traditional way to begin a dinner, but it also serves to cleanse the palate of oil and spice before beginning on the main courses.

Curry with yellow duck Prié Blanc: This Italian sparkling grape is great for a fatty meat and a mild curry, and it is recognized for its fresh aroma and flavor, making it a pleasant compliment to an otherwise somewhat heavy curry. Trista Chen/Pexels and Rawpixel/Pexels are credited with the images.

A romantic harmony of sorts: rosé wine

While white wines rule supreme in Thailand’s culinary and wine paradise, rosé wines are a close second as a summertime favorite. With Thai cuisine, the attractiveness of a rosé rests in the crisp acidity and dry character of the wine, which is light and fresh like its white cousin. A delicate balance of flavors is achieved with rosé wines, which generally include fruity and flowery notes that are perfectly complementary to chilli peppers. Choose a hot salad appetizer from Europe, and a sweet Australian dish from Australia for a noodle and vegetable stir fry or a rich curry from Australia.

Suggestions for pairings: Summer is in full swing.

Curry made with eggplant Rose wine, particularly white Zinfandel, goes very well with eggplant, which may be found in curries or spicy basil stir-fries, among other dishes.

Photographs courtesy of Rawpixel/Pexels and Kelsey Knight/Unsplash.

You’re a bit of a daredevil: red wine

Sommeliers are split on this issue, to say the least. Considering that Thai cuisine already boasts a diverse spectrum of flavors and spices, selecting a red wine might be an intimidating and downright hard task. They may, however, be effective — if you know how to pick them. Make your choice from a light-bodied red with a straightforward structure, such as a Pinot Noir. Due to the fact that tannins do not react well with spice, it is recommended to avoid wines with harder tannins, such as those from France or Australia.

Is there a hidden tip (even if it makes some people gasp)?

It may seem strange, but as a general rule of thumb, Thai cuisine and wine pairings are all about what tastes well to the palate.

Curry with massaman spices Carignan is used in the curry to balance out the fiery flavors of cardamom, cinnamon, and cumin, among other spices.

Thai Food Wine Pairing – Best Wine With Thai Food

Cancel Preparing for a Thai-themed night in? See our top wines to pair with Thai cuisine, and then shop for them all to liven up your winter takeaway routine. With the holidays behind us and more than a few more weeks of winter ahead of us, now is the perfect time to stay in and relax rather than worrying about making a complicated meal. Take, for example, Thai food, which is the ideal takeout option for chilly nights. In this comforting and warming cuisine, there’s nothing quite like the salty, spicy, sweet, and sour flavor profiles that come together to create a dish that will keep you out of the kitchen during the coldest days of winter.

  • Thai cuisine is diverse and distinctive in its taste composition, so it could seem impossible to find a wine that goes well with everything.
  • The wine type Riesling is ideal with hot curries and noodle meals since it is not too dry.
  • With the spicy, acidic, and sweet tastes that characterize so many Thai dishes comes the logical pairing of Riesling, particularly the off-dry kinds.
  • With a touch of sweetness from residual sugar, which recedes into the background against the spiciness to reveal just the greatest fruit tastes, you’ve got yourself the perfect takeaway night partner.
  • Sparkling Rosé: The refreshing and fruity tastes of sparkling rosé enhance the aromas of vegetable meals.
  • Because it is refreshing and fruity, a bright sparkling rosé makes an excellent Thai cuisine wine combination because it contrasts sharp and sour tastes with just enough sweetness to make them pop.

While this sparkling style is versatile enough to pair with all of your favorite dishes, it’s especially well-suited to vegetable- and fruit-forward dishes such as spring rolls, spicy eggplant, green curry, or a green papaya salad, making it the ideal Thai food wine pairing for those who enjoy spicy foods.

Even if you’re a lifelong red wine enthusiast, a smooth, lower-alcohol version will be the best complement for the heavy foods and umami tastes found in Thai takeaway favorites like as pad see ew and khao soi.

A wine low in tannins is recommended unless you’re looking for a spice bomb; the presence of tannins increases the intensity of spicy flavors.

As you can see, there are several Thai food wine matching options available in a range of genres, and this is only the tip of the iceberg in terms of lettuce cup options.

Wine.com is the world’s largest online retailer of wine. Cheers!

Thai Curry Wine Pairing: A Proper Guide

Time allotted for reading: 5 minutes If you’ve ever embarked on a quest to make your own Thai curry paste, you’re well aware of the amount of effort that goes into creating the kaleidoscope concoction of tastes and spices that is a decent Thai curry. The traditional Thai curry wine match is a light-bodied red wine, such as aPrimitivo, Pinot Noir, or a Malbec-Syrah, with a mild flavor profile. The complexity of Thai curries, on the other hand, inspires a variety of fascinating combinations for the more daring gourmand.

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How to pair wine with Thai curry

Traditional Thai curries have several distinguishing qualities, including herbal aromatics, spicy tastes, and a light, somewhat sweet aftertaste. The pairing of wines, on the other hand, might take one of two paths. When it comes to wine with spicy cuisine, a light-bodied red wine, such as Pinot Noir or a very light Shiraz, such as one from Australia, is the classic combination. These wines are especially delicious when they have a fruity finish. The low-alcohol, fruit-driven character of these options can assist to moderate the blazing spiciness while still preserving the flavor structure of the wine as a result of the low alcohol content.

In contrast, a more selective combination would draw attention to the great herbal aromatics and citrus sweetness formed inside a superb Thai curry paste, while keeping in mind the high spice intensity of the meal.

Thai Spices

Aromatic herbs, spicy tastes, and a light, somewhat sweet aftertaste are the first things that spring to mind when thinking about Thai curries. In this case, there are two possible paths to go with wine matching. With spicy cuisine, a light-bodied red wine, such as Pinot Noir or a very light Shiraz, such as an Australian variety, is the traditional accompaniment. Fruity finishes are especially effective when the wine is served chilled. The low-alcohol, fruit-driven character of these options can serve to mitigate the blazing heat while still maintaining the wine’s taste structure.

In contrast, a more selective combination would draw attention to the great herbal aromatics and citrus sweetness produced inside a superb Thai curry paste, while keeping in mind the dish’s high heat strength.

Thai Green Curry Wine Pairing

The best white wine to pair with Thai green curry is Gewürztraminer. When cooked with green chilies, they lend a very strong spiciness that may cut through the flavor structures of many white wines. However, the robust aromas and high alcohol concentration of Gewürztraminer make it an excellent partner for even the spicier of Thai green curries. To follow a similar path, you may seek for white wines that have a significant amount of tartness in their acidity. Several Portuguese white wines from the Vinho Verde and Douro wine areas, which are famous for their fresh, crisp Atlantic Ocean acidity, are ideal for balancing the harsh green chiles found in a Thai green curry.

Because of the distinctive sweetness that these components provide to the tongue, the red wine that you pick should be able to match this sweetness.

The finest red wines for Thai green curry are young, southern Mediterranean red wines such as Rioja or Tempranillo, which tend to be lower in tannins than their Northern European counterparts.

Thai Red Curry Wine Pairing

For Thai green curry, Gewürztraminer is the ideal white wine. When cooked with green chilies, they offer a very strong spiciness that may cut through the flavor structures of many white wines. However, the robust aromas and high alcohol concentration of Gewürztraminer make it an excellent partner for even the most spicy of Thai green curries. If you want to follow a similar path, you may seek for white wines that have a high level of acidity. There is a wide variety of Portuguese white wines from the Vinho Verde and Douro wine areas that are famous for their fresh, crisp Atlantic Ocean acidity, which is ideal for cutting through the spicy green chiles in a Thai green curry.

Because of the distinctive sweetness that these components provide to the taste, the red wine that you pick should be able to match it.

Thai Red Curry and Primitivo

Red wine is a more fascinating option for matching with Thai red curry than white wine, in my opinion. When it comes to Thai red curry, Primitivo is the ideal red wine to serve since it is light and low in tannins, but it has an exceptionally powerful taste structure, as well as bold aromatics and fruit notes. This, combined with the crisp, concentrated acidity provided by the climate and soil of southern Italy, results in a wine that is ideal for pairing with a Thai red curry at a dinner party.

However, you must make certain that the zinfandel you purchase is not overly sweet – which is unfortunately often associated with low quality.

Massaman Curry Wine Pairing

Massaman curry reduces the amount of chilies used and instead incorporates spices more often seen in Indian cuisine, resulting in a more relaxed mix of cumin, turmeric, and coriander. If you compare it to the scorching intensity of the green and red curries above, the massaman curry is more on the mellow side of Thai food. I recommend pairing it with a high-alcohol red wine, which will actually heighten the spicy elements in the curry. I find that the addition of coconut milk, bay leaves, cumin, and coriander to the usual ensemble of ingredients found in Thai curry pastes is a delicious addition; however, they have the unfortunate effect of crowding out the endorphin-inducing spicy notes, which in the case of Massaman curry are most likely derived from the addition of fish sauce.

Because massaman curry is heavily flavored with lemongrass and ginger, you might want to choose a wine with citrus overtones.

As for white wines, we propose a crisp, flowery Grauburgunder that has traces of spice, especially when it has been matured for a longer period of time. This wine will serve as an excellent compliment and will infuse a burst of freshness into the overall tasting experience.

Final Thoughts

Because of the complexity of Thai cuisine’s flavors, there is a lot of room for experimentation when it comes to wine pairings. It also implies that there are some wine combinations that just do not work: for example, overly sweet red wines and extremely dry white wines. If you are unsure about the wine to serve with your meal, think about the other items that were used in the preparation. When it comes to prawns and chicken, white wine is ideal, but for a beef Thai curry, one of the red wines indicated above may be used.

Pairing Wine with Thai Food

Pairing Wine with Thai Food Thai cuisine, with its intense flavors, generous use of spices, and constant presence of chillies, can make selecting a wine to accompany it a difficult decision. Throughout this essay, we will provide some advice on where to look. It’s not a bad thing to indulge in some sweetness. The mild sweetness and flowery notes found in an off-dry Riesling or Gewurztraminer pair well with the flavors of Thai cuisine, and the sugar helps to temper the heat and spice of the dish.

  1. Exceptional acidity A lot of Thai food is acidic, especially the Yam salads and dishes made with lime or tamarind, which are particularly popular.
  2. Wines with a low acidity level will be overpowered by the flavors.
  3. It is especially good with grilled fish.
  4. And it may also be served alongside hearty meat dishes such as duck or lamb.
  5. The fruit is a nice contrast to the spice.
  6. Wines from Germany and Alsace, such as Gewûrztraminer and Pinot Gris, do exceptionally well in this category.
  7. What about a little fizz?

The bubbles cut through the grease and provide a refreshing taste experience.

It’s possible that rosé will be acceptable.

There isn’t too much oak.

So if Chardonnay is your thing, seek for a bottle that doesn’t have a lot of oak in it.

The selection of red wines is more restricted.

As a result, expensive Bordeaux wines and big Australian reds should be avoided. To satisfy your need for a red wine, you can consider something light and fruity such as Pinot Noir or a Beaujolais. We’d be interested in hearing about your experiences pairing wine with Thai cuisine.

Thai Food And Wine Pairing Guide

Winter is not just a period of hibernation for animals; it is also a period of hibernation for humans. This is not the time of year to be heading out for nourishment, what with the sun setting before it’s time to leave the workplace, frigid wind tunnels at every turn, and the all-too-tempting prospect of riding out January and February in a wardrobe that consists mostly of sweats. Let’s face it: the winter season is a large part of the reason why takeaway was developed. What could be a better cold-weather takeaway choice than substantial, spicy Thai cuisine that is both comforting and hot?

  • Off-dry For a buffet of Thai takeaway foods, Riesling is the best wine to go with them.
  • Keep in mind that when matching red wine with spicy meals like curry, you should avoid anything with excessive tannin unless you’re a true spice enthusiast.
  • Looking for the ideal accompaniment to your favorite takeout order?
  • Here are some of the most popular Thai culinary dishes, according to popularity: Don’t let a drop pass you by!

Thai Spring Rolls

During the colder months, individuals also hibernate, which is a welcome change from the heat of the summer. This is not the time of year to be heading out for nourishment, what with the sun setting before it’s time to leave the workplace, chilling wind tunnels at every turn, and the all-too-tempting prospect of surviving January and February in a wardrobe that consists mostly of sweats. Winter, let’s face it, is a large part of the reason why takeaway was created. What could be a better cold-weather takeaway choice than substantial, spicy Thai food that is both comforting and filling at the same time?

Off-dry For a buffet of Thai takeaway foods, Riesling is the best wine to drink.

If you’re going to match red wine with spicy meals like curry, avoid anything that has too much tannin unless you’re a true spice enthusiast.

Look no farther than your local takeout joint for the ideal match. Some of the most popular Thai meals include the following. Never let a drop pass you by. The newest news in beer, wine, and cocktail culture will be delivered directly to your inbox every week.

Tom Kha Gai (Coconut Chicken Soup)

Nothing beats chicken soup, especially when it’s made with creamy coconut milk and citrus juice. Tom Kha Gai is distinguished by a medley of tastes that include coconut milk, lime, lemongrass, fish sauce chile paste, and various herbs, among others. An equally zingy white wine, such as Muscadet from France’s Loire Valley, complements the dish well, particularly because Muscadet is typically a neutral but minerally wine, allowing the layers of the dish to shine through.

Pad Thai

This noodle meal, which comes with a variety of toppings such as fish sauce, bean sprouts, peanuts, and more, is the most popular Thai takeaway food. Dry wines would perfectly complement this dish because they trend more toward mild tastes than spice. A savory, salty white wine, such as Assyrtiko from Santorini, will give texture to the dish’s richness, while the lemon notes will lighten the whole thing up with their brightness. A light, fruity, fruit-driven red wine might also be appropriate.

Pad See Ew

If you’re looking for something to eat late at night after a night of bar hopping, fried noodles are the best option available. In the meantime, why not get a head start on the evening by serving Pad See Ew with a glass of wine for dinner? This dish, which is made with sweet soy sauce, broccoli, and eggs, is a hearty umami bomb that is perfect for keeping warm in the winter. The wine provides a counterpoint with its round, lush fruit. A Pinot Noir from the Central Otago region of New Zealand offers elegant red fruit with more freshness than most other New World versions, brightening up the savory flavors of the dish and making it more appealing to the palate.

Yellow Curry

When it comes to Thai curries, yellow curry is the mildest of the lot, with a mild heat. Spiced with turmeric, coriander, cumin, cayenne, ginger, cinnamon, bay leaf, and other herbs and spices, this substantial and delicious curry can stand up to both full-bodied white wines and red wines, depending on the wine used. A soft, earthy red wine, such as a Côtes du Rhône, will bring out the spices in the curry, while mellow red fruit will balance out the tastes.

Red Curry

Things are starting to heat up now. Aside from the traditional spices such as cumin and coriander, red curry paste contains red chilis, which are known for their strong flavor. The rest of the meal is usually made up of coconut milk and lime juice, so the goal is to choose a wine with body, fresh fruit, and a touch of sweetness to balance off the spiciness. Off-dry Chenin Blanc from the Loire Valley, such as Vouvray, is a fantastic match for the curry paste; the acidity maintains the paring pleasant and round, and the apple fruit characteristics of the wine counterbalance the curry paste.

Green Curry

It’s time to get things moving. Red curry paste is made up of red chilies, which, along with spices such as cumin and coriander, give it a spicy kick. Most of the dish is made up of coconut milk and lime, so the key is to find a wine that has body, fresh fruit flavorings, and a touch of sweetness to balance out the spice.

Off-dry In this case, Chenin Blanc from the Loire Valley, like as Vouvray, is ideal; the acidity maintains the match pleasant and round, while the apple fruit notes of the curry paste provide a nice counterpoint.

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