Pairings
THAI CUISINE
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RIESLING, ESP. GERMAN, OFF-DRY, AND/OR SPATLESE, AND ESP. WITH DISHES WITH COCONUT MILK AND/OR EXTRA SPICINESS
BEER (E.G., ALE, PILSNER, SINGHA, OR WEISS), ESP. WITH CURRIES AND OTHER SPICY DISHES
GEWURZTRAMINER
SAUVIGNON BLANC, NEW ZEALAND, ESP. WITH LEMONGRASS AND/OR VEGETABLE DISHES
Shiraz, fruity, with beef dishes
Beaujolais, esp. with curries and other spicy dishes
Chablis
Champagne, esp. brut
Chardonnay, oaked, esp. with curries
Chenin Blanc, esp. with fish
Gruner Veltliner, Austrian
Nero d'Avola, Italian
Pinot Bianco/Pinot Blanc
Pinot Gris (esp. Alsatian)/Pinot Grigio
Pinot Noir
Syrah, spicy, esp. with meat
Thai iced coffee or tea
Vouvray, esp. with sweeter dishes
cocktails made with coconut, cilantro, curry paste, ginger, lime, sugar, and/or vodka
low-alcohol wine
off-dry wine to sweeter wine
rose, esp. with spicier dishes
sparkling wine