Thai cuisine: flavour profile
Due to its exotic nature, Thai dishes should need to be paired with wines that are up to the task of balancing the spicy flavours. White wines are often the way to go here. Wines like Italian Riesling or Gewürztraminer, with their aromatic nature can result in truly exciting combinations. The crisp acidity of these wines, paired with some sweetness balances out the spicy power of Thai dishes. There are also some fantastic Italian reds that perfectly pair with Thai food. Elegant, low alcohol wines from the northern regions of Piemonte, Lombardia and Alto Adige can be a revelation when paired with spicy recipes. Young Nebbiolo, Pinot Nero and Lagrein can also work well. Let’s now discuss individual dish pairing.
Thai curries
Curries make the foundation of Thai cuisine. There are three main categories of curries easily recognisable by their colour: red, yellow and green. The colours come from specific ingredients that make the base of each curry paste. Overall, the spice intensity decreases from red, to green to yellow.
Red curries
Red curries are generally considered the spiciest of the three curries, with red chillies making up the base of the sauce. It is generally made with chicken. Pairing wine with Thai red curries is not easy due to their intense spiciness. White wines like Gewürztraminer, Traminer Aromatico or Müller Thurgau are great when combined with red curries because of their ability to refresh your mouth and balance the spice.
Yellow curries
Yellow and red curries have a similar coconut milk base, but taste rather different. Turmeric is what gives yellow curry its singular, bright hue. A delicate, sweet taste is accompanied by fragrances of coriander, cumin, ginger and lemongrass. Yellow curries are generally more versatile allowing for a larger range of wine pairings. Bubbles (including rose) are a great option, especially if they have a touch of residual sugar. Among still whites, pick something aromatic and crisp such as a Sauvignon Blanc from Friuli.
Green curries
Thai green curry is fantastically popular and fresh. Its vibrant hue comes from the abundant use of cilantro, green chillies and makrut lime. These traditional herbs and fruits give this curry a unique freshness and subtlety of flavours. It generally pairs well with white Italian wines. Green curries are a great place to start experimenting with exciting wine pairings. The herbal notes of green curries goes very well with zesty, semi-vegetal whites. You can’t go wrong with classics like Friulano, Soave or Erbaluce.
Massaman curry
If we consider curries as a big family of dishes, Massaman curry is one of the richest styles. It is a flavour-bomb of a recipe, the kind of dish that everyone needs to try at least once. Like many other Thai dishes, it begins with a coconut milk base which is gradually enriched with a variety of spices, such as cumin, cinnamon and star anise. Because of its structure, Massaman needs a wine with enough intensity to sustain its liveliness. Medium-bodied reds with a strong fruity core are perfect. Try a Sangiovese, Primitivo or even a Dolcetto for a delightful dinner.
Pad Thai and Fried Noodle Dishes
When it comes to Thai cuisine, Pad Thai is probably the flagship dish. It is an exquisite mix of vegetables, eggs, spices, meats or tofu with a base of rice noodles, stir-fried and served with zesty lemongrass, bean sprouts and peanuts. Fried noodle recipes like Pad Thai or Pad See Ew are perfect with crisp, aromatic whites like Gewürztraminer, Riesling or Müller Thurgau. The zesty character of these wines, together with their unique aromatics, cleans the palate and balances the sour-sweet character of the dishes. Sparkling wines can also be a great option. Choose something with a touch of sweetness, like Extra Dry Prosecco or Franciacorta.
Thai Fried Rice
Fried rice is another fundamental of Thai cuisine. There are multiple variations of the traditional Kaoh Pad, all of which include vegetables, herbs like coriander and lemongrass, and some kind of animal protein or tofu. Fried rice usually has a crunchy texture and there are hundreds of different variations. It is a fantastic dish to pair with sparkling wine, especially rose. The crunchiness of fried rice pairs perfectly with the freshness of sparkling wine. But if you’re using red meat in your recipe, Lambrusco works equally as well.
Soups - i.e. Tom Yum Goong (Spicy Shrimp Soup)
Cold rainy days always call for tasty, heart-warming soups and Thai cuisine has some of the best in the game. Noodles, vegetables, meats and spices, all cooked together - with a little bit of love - is what makes these recipes so special. Thai soups can have a different degree of spiciness, always balanced with sweet and sour. They can have extremely different textures, from creamy to fresh and light. Classics like Tom Yum (spicy and savoury) and Tom Kha (similar but with the addition of coconut milk) are so good they have the power to heal your soul. When it comes to picking a wine to pair with these exquisite dishes, the easy, no-stress solution is to go for clean, refreshing whites that can cut through the spicy broth. Pick something from northern regions like Chardonnay from Alto Adige. Alternatively, if you want something from the south, choose Vermentino or Greco. All these wines will respect the flavours of your dish and enhance the pleasure of consuming it.
Thai Desserts i.e. Mango Sticky Rice
Ever tried rice-based delicacies like mango sticky rice or its banana rice cousin? If you haven’t, then you are missing out. Thai desserts are more casual than those found in Europe. It is something you can pick up on the road and eat while you walk the streets of Bangkok. They are commonly made with tropical fruits, syrups and coconut cream and are rather sweet. This high level of sweetness, paired with soft textures calls for a contrasting wine. Sweeter white wines like Gewürztraminer or sweeter Rieslings from northern Italy can be a fantastic pair to try. A general tip is to pick something off-dry or sweet but with acidity, in order to cut through the creamy textures of these desserts.
