What wine goes best with spicy Thai food?

What’s the best wine to pair with Thai food?

With Thai food, fruit-forward often works best. White wines with acidity and a hint of residual sugar are the go-to for most Thai food. These off-dry wines enhance flavors, provide balance, and calm spice where it’s too intense. Look for wines with Spätlese, Kabinett, demi-sec, or off-dry on the label.

What do you drink with spicy Thai food?

The sweet muskiness of Pinot Gris works well with most Thai dishes, while a sweet Riesling goes with Thai-spiced seafood, stir-fries, and salads. Do you prefer beer with your food? Citrusy, spicy beers go best with hot and sour Thai dishes, while beef salad is the ideal match for an ice-cold Singha beer.

Does Chardonnay go with Thai food?

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. … Oaky wines such as a lot of Chardonnays do not go well with Thai food. So if Chardonnay is your thing look for one with not too much oak.

What alcohol goes with Thai green curry?

An off-dry riesling or pinot gris ought to work with this dish – sweetness always helps when chilli is involved. However, I’ve trialled many wines over the years and always come back to the same conclusion: sauvignon blanc from New Zealand or Chile.

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What white wine goes with Thai food?

Riesling, Chenin Blanc, Sauvignon Blanc, and Chardonnay (to certain extent), will be the go-to recommendations in most wine shops.

What wine goes well with Thai red curry?

Off-dry Riesling is the No. 1 catch-all for a smorgasbord of takeout Thai dishes. For die-hard red wine lovers, reds can work with Thai food, too, particularly with milder dishes. When pairing red wine with spicy dishes like curry, stay away from anything with too much tannin, unless you’re a serious seeker of spice.

Does champagne go with Thai food?

If you really want to bring out the big guns/flutes, opt for Champagne – its citrus, pear, or apple notes go well with the ginger, galangal, or basil found in Thai cuisine. The main thing is to avoid pairing spicy dishes with sparklers, as these can add to heat and create some unwanted acidity.