What to Pair with Thai Food

 

Over the weekend my boyfriend and I ordered take out from a great Thai food place in Brighton called Thai North. If you are ever in the Brighton area I highly recommend you check out this restaurant. We selected the Pad Thai with pork and the Spicy Basil Fried Rice, which were both amazing. 

Selecting the food was the easy part, but the beverage to go with the Thai food was slightly more difficult. Finding one perfect wine that will compliment the contrasting ingredients and spices within various Thai dishes is very unlikely. Instead, think about wine varietals that share similar flavors that will be able to enhance the bold spices in the food.

 Off-dry Riesling, Gewurztraminer, Vouvray and Prosecco are all wines that can stand up to the distinct Thai spices. Look for these varietals from Germany, Austria and Alsace, because these regions are known for aromatic tropical fruit notes as well as a spiciness to them. Riesling is usually the go to choice since the spice is mediated by some sweetness and the high acidity of the grape cuts nicely through the fat. 

Since I could not settle on a particular varietal, I picked two...a safe choice and a wild card! 2011 G & M Machmer Gewurztraminer Spätlese Bechtheimer was my first pairing chosen for its touch of sweetness and slightly spicy flavors. On the nose this wine is very aromatic with white flower blossom, rose petals, passion fruit, apricot and ginger notes. Gewurztraminer is famous for its perfumed profile and this wine is no exception. A lower alcohol content of 10.5% and its off-dry nature allow this wine to compliment the spiciness of my fried rice. The residual sugar of this Spätlese wine cut through the oils in the pad thai dish.

For the wild card pairing I chose a dry Rose, which is not a popular pairing for this food category. I chose my favorite Rose, 2013 Chateau d'Or et de Gueules Costieres de Nimes Les Cimels Rose, because of its dry nature. The blend is mostly equal parts Cinsault and Mourvedre with a little Grenache and Syrah to add depth and complexity. 

I've had this wine with cheese and crackers before, so I was a little worried how it would handle the spiciness. Luckily, it was a great match! Aromas of peppery spice and dry wild herbs combined with fruity and floral notes. Tastes of strawberry, red plums and more spice with a crisp, palate expanding finish. The Rose could hold its own and did not get overpowered by the Thai food.    

If you have had Thai cuisine recently, what have you paired it with? I am always curious to see what others select for this tricky food category. Have a great night!