Thai Food Pairing 2-Pack
Thai cuisine is complex and expresses many different flavor profiles ranging from bold and bright, to sweet and subtle. Even individual dishes can be difficult to nail down, as Thai food often leans on a wild combination of acidity, herbaceousness, spice and unctuousness to create a unique and delicious experience with each bite.
As you can imagine, pairing wines with such intricate flavors is no easy feat. Wine can prove just as complicated as Thai, and finding a vintage with the right balance to compliment dishes like Tom Yum Goong or Kao Pad gives even accomplished oenophiles quite the challenge.
But it can be done. As with most foods, the right wine pairing can elevate a Thai dish and make both the wine and the accompanying meal a more enjoyable experience. Below, we’re going to show you some basics for pairing wine with Thai, as well as some of our favorite varietals to sip alongside a serving of fresh spring rolls.
Some basic rules of pairing wine with food include:
- Wines should have higher acidity than the food
- Wines should have greater sweetness than the food
- Fatty foods should be balanced with bitter wines (typically reds)
- Lighter foods should be paired with lighter wines (typically whites)
- And more
When pairing wine with Thai food, as you might imagine, you have to break some of these rules. Or at least find a way to work around them. Your spicy, sweet, fatty, meaty, aromatic meal is unlikely to have an obvious pairing which meets all of the guidelines above.
But Thai food is all about balance, in individual dishes as well as a banquet overall, and the best suited wines will maintain the harmony and provide added freshness or depth where it is needed.