How to Pair Wine with Thai Food

The exotic spices and flavors of Thai food have met their match, and we'll show you how.

Welcome to our expert break down of popular food categories, outlining the main challenges (and pairing solutions) for wine lovers with globetrotting tastes.

This round, we focus on pairing Thai food with wine. 


The challenge: “Being close to water, there is an abundance of seafood in Thai cuisine, as well as indigenous herbs such as galangal and lemongrass, and chilies brought over by Portuguese missionaries,” says Toranosuke Matsuoka, president and beverage director of KOA Restaurant, which serves modern Chinese cuisine.

Wine fix: “Thinking of the heat often present in Thai cooking, I look to something that can help cleanse the palate. Prosecco can cut the oils and heat with bubbles, but is light enough to balance with seafood.


Make These Dishes

Thai-style Turkey Curry
Tiger’s Tears (grilled sirloin with vegetables, lemongrass and chili paste)
Pad Thai Sauce
Chicken Sate Burgers
Thai Beef Salad

Cooking With Wine

 

Published on February 19, 2015
Topics: Cooking, Wine and Food Pairings
About the Author
Alexis Korman
Contributing Editor

Currently based in New Orleans, Korman joined Wine Enthusiast as an editor in 2010 and has been authoring trends-driven travel, wine, cocktail and food content for over a decade, including work for publications like New York Magazine, Fodors.com, The Travel Channel, Premier Traveler, Time Out New York, Chicago Tribune and amNY. In addition to her role with Wine Enthusiast, she’s a short fiction writer, and is co-founder of Big Easy ‘Bucha—an artisanal kombucha beverage company that gives back to food charities in New Orleans. Email: akorman@wineenthusiast.net




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