As is widely known, compared to food from other countries, Thai food has a much more sophisticated, and multi layered taste. This applies to dishes as well as desserts. Hence, choosing a wine to pair with Thai food will require some work. Here are some tips and tricks to help you pick the best wine to pair with Thai dishes.
Sparkling wine are great when paired with “Yum” Thai food (sour and spicy mixed) Thai herbs and spices have a tendency to be quite spicy. Therefore, Sparkling wine makes a great pair to spicy Thai foods. The fizziness of sparkling wine will help you feel refreshed and prepare your palate for the next bite.
White wine are great when paired with Sauté Thai food The aroma from White wine helps intensify the taste and reduce the greasiness of sauté food. Especially when pairing with seafood, the wine will bring out the sweetness in the meat.
Red wine are great when paired with fried or roasted food For smoked dishes that is aromatic and has densely packed taste, the spice and acidity from Syrah can help complement and bring out all the complexity of flavour of Thai fried or roasted dishes.
Dessert wine are great with Thai dessert The sweetness from Dessert wine will enhance and complement the sweetness of Thai dessert. Especially desserts that are made from coconut, which have a hint of saltiness, sugar, and flour that well with “Thong Jib” and “Thong Yord”.
This makes it difficult to pair Thai food with wines in the market. Hence, Monsoon Valley and its team of experts have put a lot of effort into their winemaking to ensure that their wine serves as a good pair to Thai food. This effort resulted in Monsoon Valley Brut Blanc de Blancs (Sparkling Wine) that pairs well with “Yum” food such as Prawn Tom Yum or Beef Nam Tok, and Monsoon Valley Cuvée de Siam Blanc (White Wine) that pairs exceptionally well with Pad Thai. By pairing food and wines as suggested in this article, you will definitely find a new perspective on Thai food.