Is it possible to combine wine with Thai food? Assume you are having hot duck larb, fresh green papaya salad with chilies, fish sauce, and lime juice, as well as delicious pad Thai with shrimp and green curry with eggplant. Is there a wine that goes well with all of those dishes? Here is their top wine pairing for a Thai feast.
Thai Food and Wine Pairing
Is there a wine that would go well with such delicate fare? Naturally! We have a few on hand for the next time a Thai desire hits.
If Thai food is all about harmony, an off-dry Riesling is a welcome addition to the choir. It is almost too good to be true: explosive tropical fruit tastes with acidity and sweetness to balance off the spiciness. There are even Rieslings with jasmine in their aroma! Furthermore, if you are sensitive to heat, the low ABV will guarantee that the fire does not get too out of hand.
So, maybe you are anti-Riesling. You are fortunate in that there are many options. If you do not like white wines, there are a few reds that work nicely.
Pinot Gris/Pinot Grigio
Pinot Gris is a good alternative to Riesling since wine has less strong tropical fruit aromas and more delicate acidity. Look for one from Alsace for clove and ginger spice flavors, as well as a lingering, tingling aftertaste.
Chenin Blanc-based wines were designed to combine with Thai food since they are naturally sweet and have a medium-high acidity. Look for specimens that are dry, off-dry, and sweet for a particularly delicious mix.
The flavors of Asian pear, unripe mango, lime zest, and lemongrass make this a winning combination with Thai cuisine. Just keep an eye on the ABV: it is typically 13-15 percent, which makes the capsaicin in chili burn even brighter.
Food that is light, zesty, and acidic needs a wine that is light, zesty, and acidic.
We really like Sparkling Rosé with one meal in particular (details below), although the fizz, fruits, and sweetness complement a wide range of popular Thai foods.
Pinot Noir Fruity and acidic qualities are not only seen in white wines. If you can not stand any of the above, Pinot Noir will be your savior.
Thai Cuisine Flavor Palate
Thai food includes a number of basic components that can help you understand its tastes. Thai meals are likewise a meticulous mix, emphasizing the balance of components rather than a single star. (Looking at you, chile peppers!) Not all Thai cuisine is or should be as hot.)
Off-dry Riesling with Pad Thai
These sweet-and-sour noodles are self-explanatory. Place your purchase and combine it with a traditional Halbtrocken (or Feinherb) German Riesling for a thrilling trip on your tongue.
Pinot Noir with Pad See Ew
For this umami-driven, wide-noodle dinner, we are thinking red wine. Pinot Noir from Oregon or Marlborough, New Zealand, offers the perfect balance of elegance and freshness to complement this more spicy take on Pad Thai.
Gewürztraminer with Red Curry/Green Curry
The hue of the chilies is the main differentiator between these two types of curries, which typically have the same base of coconut milk. While they vary in spice, they do not in scent. Gewürztraminer is required anywhere there is the scent.
Carignan and Massaman Curry
It is a Thai curry, but it is nothing like its red and green counterparts. With vegetables like carrots and potatoes, as well as spices like cardamom, cinnamon, and cumin, this hearty curry needs something with a bit more heft. A Languedoc-Roussillon Carignan is more than equal to the job.
Thai Spring Rolls with Sparkling Rosé
Crunch and bubbles provide a powerful punch. The rosé sparkling wine style adds just the perfect amount of fruit and sweetness to the filling’s excellent bitter vegetables.
Torrontés with Thai Fresh Rolls
You will want something a bit different: Argentine Torrontés, which has more freshness and crisp veggies than the other meals on the menu. Particularly from Salta. It is the lean, mean paring you want with this healthy choice, sweet-smelling yet drier than you would anticipate.
Thai Fried Rice (Kao Pad) with Champagne Brut Nature
To be honest, our first thought for this sloppy morsel of delectableness was a cold, crisp Singha. But this is not a case of Beer Folly. Instead, go for the next best thing: a minerally, dry sparkling wine with no added sugar.
Grüner Veltliner with Green Papaya Salad
The flavors are sweet and sour. Deliciously fruity and delicious. Firm and crisp. Green Papaya Salad (or Som Tum) exemplifies the essence of Thai cuisine. The unripe fruit notes in Grüner make us want to stop writing and explore this combination right now!
Late Harvest Riesling with Mango Sticky Rice
“Nuts for harmony,” you remark, “I am all about that sweetness.” Late harvest Riesling from Germany, New York, and Washington State is a great matching companion for the famous Thai dessert of sweet mango and creamy rice. Expect lemon, ginger, and jasmine scents, as well as lively acidity.
This content was originally published here.