It needn't be difficult 

German food + beer. French food + wine. Japanese food + sake. Thai food + ??? Thai people aren’t known for pairing food with any alcohol at all, so there aren’t any traditional guidelines to follow when it comes to figuring out what to eat and drink together. This can make it confusing, but also exciting – you can make up your own rules.

 Here is our handy guide to pairing wine with this family fave cuisine, so you can impress your dinner guests next time you order takeaway from your local!

Think Riesling & Aromatic whites

It’s difficult to identify one wine that will go with ALL Thai dishes, but if you’re in doubt, there is one thing we suggest that will go with most things - an off-dry Riesling. The zingy citrus and succulent tropical fruit notes will be a great match to common Thai flavours of lemongrass, fish sauce, peanut, and coconut, and will cut through the spice.

An easy rule of thumb is to remember that light, crisp, fruity whites are in the safe zone when it comes to Thai food. Think Sauvignon Blanc, Gewürztraminer, Grüner Veltliner, or even bubbles. French-style Rosé would also be a winner.

Red lover? 

If you’re a dedicated red drinker, never fear! It’s not all about the whites. We’d recommend fruit-forward, zingy, low-tannin reds like Pinot Noir, Grenache or Gamay. These would be especially nice with beef or lamb dishes.

Go Natural

And don’t forget about orange wines and pét nats. Their funky, earthy nature and tart, acidic notes are a great match to the flavours of Asian cuisine, and the fact that they’re often lightly sparkling is an added bonus.

 Our last bit of advice? Be adventurous – don’t be afraid to try new pairings. And if you find an incredible one, be sure to share it with us!

Classic Pairings

Pad Thai Chicken - Riesling

Pad See Ew Beef – Pinot Noir

Thai Red Curry – Gewürtztraminer

Spring Rolls & Moneybags – Sparkling/Champagne

Thai Beef Salad – Provence-style Rosé