What Wine Goes With Thai Food

As an enthusiast of both wine and Thai food, I’ve spent considerable time exploring the ideal pairing between these two. Thai cuisine is celebrated for its intense flavors and diverse spices, which can make finding …

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As an enthusiast of both wine and Thai food, I’ve spent considerable time exploring the ideal pairing between these two. Thai cuisine is celebrated for its intense flavors and diverse spices, which can make finding the right wine to match a bit challenging. However, with a bit of experimentation, it’s possible to discover the perfect wine that amplifies and complements the unique tastes of your favorite Thai meals. Now, let’s embark on a journey to explore how Thai food and wine can be paired together, and I’ll share some of my personal picks along the way.

Understanding Thai Flavors

Thai cuisine is a harmonious blend of sweet, sour, salty, and spicy flavors. From the tangy lime juice and fish sauce to the fiery chili peppers, each dish is a complex symphony of tastes. This complexity can make it tricky to find the right wine, as certain flavors can clash or overpower each other. It’s important to consider the dominant flavors in your Thai dish and find a wine that can either complement or balance them out.

Pairing Guidelines

When it comes to pairing wine with Thai food, there are a few general guidelines that can help you navigate through the vast array of options. Here are some key points to keep in mind:

  1. Consider the spiciness: Thai dishes can range from mildly spicy to tongue-searingly hot. If you’re indulging in a fiery curry or a spicy stir-fry, opt for a wine with some sweetness to counterbalance the heat. Off-dry Rieslings, Gewürztraminers, and even some rosés can work wonders in taming the spice while still complementing the flavors.
  2. Avoid heavy tannins: Tannins, commonly found in red wines, can clash with the spicy and tangy flavors of Thai cuisine. Opt for lighter-bodied reds like Pinot Noir or Beaujolais with lower tannins, or consider white wines and rosés which generally have less tannin.
  3. Seek acidity: Thai cuisine often incorporates citrusy and acidic elements like lime juice and vinegar. Wines with high acidity can cut through the richness of dishes and provide a refreshing contrast. Look for whites like Sauvignon Blanc, Chenin Blanc, or even a crisp Chardonnay.
  4. Don’t be afraid of bubbles: Sparkling wines, such as Champagne, Prosecco, or Cava, can be surprisingly versatile when it comes to pairing with Thai food. The effervescence and acidity can help cleanse the palate and balance out the flavors.
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Personal Recommendations

Now that we have a better understanding of the principles behind Thai food and wine pairing, let me share some of my personal favorite combinations:

  • Green Curry with a Gewürztraminer: The aromatic and slightly sweet notes of Gewürztraminer perfectly complement the rich and spicy flavors of a green curry. The wine’s tropical fruit flavors and floral aromas create a delightful contrast.
  • Pad Thai with a Dry Riesling: The zesty acidity of a dry Riesling cuts through the richness of the Pad Thai, while its subtle sweetness enhances the tangy tamarind flavors. It’s an exquisite pairing that brings out the best in both the dish and the wine.
  • Mango Sticky Rice with a Late Harvest Chenin Blanc: The luscious sweetness of a late harvest Chenin Blanc beautifully complements the sweetness of the mango and coconut in this popular Thai dessert. The wine’s honeyed notes and vibrant acidity create a heavenly combination.


Pairing wine with Thai food requires a bit of experimentation and an adventurous spirit. While there are some general guidelines to follow, personal preference plays a significant role in finding the perfect match. Don’t be afraid to explore different wine styles and flavors to discover your own favorite pairings. So, the next time you indulge in a plate of Pad Thai or a fiery curry, don’t forget to pour yourself a glass of wine and let your taste buds embark on a delicious journey of flavors.

John has been a hobbyist winemaker for several years, with a few friends who are winery owners. He writes mostly about winemaking topics for newer home vintners.
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