How to Choose Wine for Thai Food: A Quick Pairing Guide

Spicy Thai curry or tangy pad Thai on the menu? Learn how to pair wine with Thai food like a pro and avoid flavour clashes.  

How to Choose Wine for Thai Food: A Quick Pairing Guide

Pairing wine with spicy food like Thai can be tricky. But done right, it’s a total flavour explosion. Whether it’s a fiery green curry or a tangy pad Thai, here’s how to choose the best wine for Thai food—and a few tips on what to avoid.

What Works: Slight Sweetness, Low Tannins

Thai dishes have heat, acid, herbs, and often a touch of sweetness. Wines with low tannins and a little residual sugar are ideal.

Top Picks:

  • Riesling: A classic for Thai. Slightly off-dry styles cool the heat of chilli and enhance aromatic herbs.
  • Rosé: Fresh, zesty rosé works with pad Thai and green mango salads.
  • Grenache: Soft and juicy, Grenache is great with grilled Thai chicken or satay.
  • Fumé Blanc: A smoky, rounded Sauvignon Blanc adds depth to coconut-based curries.

What to Avoid:

Big reds with high tannins or oak—like Cab Sav—tend to clash with spice. Keep it light, fruity, and fresh.

Ready to explore? Browse our White Wine, Rosé, and Grenache selections—ideal for your next Thai night in.

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