Alsace wines, known for their aromatic profiles and balanced acidity, can make excellent companions for many Thai dishes. Here's a breakdown of how some popular Alsace grape varieties pair with specific Thai cuisines:
Riesling: The Versatile Partner
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Pairing: Tom yum goong, pad thai, green curry.
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Why it works: Riesling's high acidity and refreshing minerality can cut through the heat of spicy dishes like tom yum goong and green curry, while its floral and citrus notes complement the savoury flavours of pad thai.
Gewürztraminer: The Aromatic Companion
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Pairing: Pad thai, massaman curry, mango sticky rice.
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Why it works: Gewürztraminer's intense floral and spice aromas complement the sweet and savoury flavours of these dishes. Its sweetness can balance the heat of spicy dishes.
Pinot Gris: The Full-Bodied Option
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Pairing: Green curry, massaman curry, pad thai.
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Why it works: Pinot Gris's full-bodied character and fruity flavours can stand up to
the richness of these dishes, while its acidity helps to balance the flavours.
Pinot Noir: The Red Wine Option
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Pairing: Massaman curry, green curry with beef or pork, pad thai with shrimp or pork.
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Why it works: Pinot Noir's full-bodied character and fruity flavors can stand up to
the richness of these dishes, while its acidity can balance the heat.
Muscat: The Sweet Treat
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Pairing: Mango sticky rice, sweet desserts.
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Why it works: Muscat's sweetness and concentrated fruit flavours make it a perfect match for sweet Thai desserts.
Remember, the best pairing is often a matter of personal preference. Experiment with different combinations to find your favourites. And don't be afraid to ask for recommendations from wine experts or sommeliers who are familiar with both Alsace wines and Thai cuisine.
