To be honest, it can be a bit of a challenge due to the complex and bold flavors that are often found in Thai cuisine. The spice, heat, and acidity can easily overpower certain wines, while other wines may clash with the flavors. However, with some careful consideration and experimentation, we have found the perfect wines to complement your favorite Thai dishes.

1) Consider the spiciness level

Thai food is known for its spiciness, which can be challenging when it comes to wine pairing. Spicy dishes tend to go well with white wines that have a touch of sweetness (such as Riesling, Gewürztraminer, or Chenin Blanc). Because these wines can help to cool down the spice and bring out the flavors of the Thai Food dishes.

2) Think about acidity

Thai cuisine often includes ingredients like lime, tamarind, and vinegar, which can make the dishes quite acidic. When pairing wine with acidic Thai food, it’s important to choose a wine that is equally acidic or slightly less so. Wines that are high in acidity include Sauvignon Blanc, Pinot Gris (Pinot Grigio), and Chardonnay.

3) Look for fruity wines

Thai cuisine often includes tropical fruits like mango, pineapple, and papaya, which pair well with fruity wines. Wines that have fruity notes can complement the flavors of Thai food and balance out the spice (such as Pinot Noir, Beaujolais, or Shiraz).

4) Consider the sauce

Thai dishes are often accompanied by flavorful sauces, such as peanut sauce or fish sauce. These sauces can be quite salty, which can be balanced out by a fruity or slightly sweet wine (like Rosé, Pinot Noir, or Riesling).

5) Experiment with Sparkling wines

Sparkling wines can be a great option for pairing wine with Thai food, especially if you are unsure which wine to choose. The bubbles in the wine can help to cleanse the palate and cut through the spiciness of the dish. Sparkling wines like Prosecco or Champagne can pair well with spicy dishes. While a sweeter sparkling wine like Moscato can complement Thai food with fruity or sweet sauces.

Another popular Thai dish that features tender chicken cooked in a fragrant yellow curry sauce made with turmeric, ginger, and other aromatic spices. I really like a Chardonnay here, with its rich and buttery notes that can work well with the creamy texture of the curry.

Also the bold fruitiness and floral notes of a Viognier can complement the dish’s aromatics, while its acidity can balance the richness of the curry.

And for a red wine suggestion, let’s go with the medium body and richness of a bold Zinfandel. Because the wine’s spicy characteristics and jammy ripe(sweet) fruit notes can complement the dish’s aromatic spices while also balancing its richness and heat.