The spice is right

By The weekly winer 12 November 2007 02:31:00

Probably the most frequent and most difficult question that I've come across since stepping into the wide world of wine is what goes with Thai food?   It was hard enough in the States trying to sell wine to a Thai restaurant, but now that I'm living in the country, there's nowhere to hide.  Like the old saying goes, if you can't beat them, join them.  The thing about Thai food is that there's such a complexity of flavors that finding a wine to compliment can prove to be a mouthful.  Aside from raging spices, blazing heat, harsh herbs, overpowering sweetness, all of which are not uncommon in the same dish, it may seem virtually impossible to find a wine to pair.  I've compiled a few helpful tips to help dining in Thailand a tad easier. 

In the quest for finding the right spice in terms of wine, remember, it's all about experimenting.  Keeping an opened mind and trying new things is a great way to explore what works for you. 

The first suggestion I used to make to my fellow Thai restaurant owners was the Riesling and Gewurztraminer.  Slightly sweet with hints of floral easily compliments the multi-flavored cuisine.  The sugar eases the effects of chili and spice on the palate and enhances the sweet savory dishes.  Another hit was none other than the Beringer White Zinfandel. 

Wines with notes of tropical flowers or exotic fruits usually go well with the smell of most Thai dishes.  Higher acidity in wines usually pair well with dishes dominated by lime juice or tamarind.  They do not however, match well with sweet dishes and could leave an unpleasant finish.  Also, tannic wines do not go with Thai food.  Another thing to be aware of is that wines with a lot of Oak in them tend to disagree with the herbs and spices in Thai food. 

White wines to try

Pinot Gris (well with Seafood)

Riesling Kabinett (drier) / Spatlese (slightly sweeter)

Gewurztraminer

Scheurbe

Vouvray (well with Seafood)

Savennieres (well with Seafood)

Saumur Blanc (well with Seafood)

Red wines to try

Barbera (low tannin)

Saumur-Champigny (low tannin)

Cru Beaujolais (low tannin)

These are only a few suggestions that may help in your quest to discover the right spice for your Thai dining experience.  Whether it's white, red, rose or sparkling, as long as there's a willingness to explore, and good company to explore with, the journey can only lead to a world of flavorful bliss.

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