Thai cuisine covers a wide range of sauces, proteins, vegetables, spices and the flavor profiles cover everything from sweet and sour, to spicy and bitter, to salty and aromatic; often blended together all in one dish with no one true star. Combine that with the fact that Thai food is often served family-style—dishes are served to the table and shared—and finding a suitable wine pairing may seem like an impossible task.
Thai food with wine is still a relatively new adventure. There’s no history of winemaking or even wine drinking in Thailand so there’s no traditional pairings already laid out, but that’s part of what makes it fun and exciting; there’s no rules. And with the different regions injecting their own unique flavors and techniques to traditional Thai dishes, the wine pairing options are abundant. We have some tried-and-true suggestions for you below, but don’t be afraid to do your own experimenting!
Best Red Wine to Pair with Thai Food
Red wine can be a complicated choice with Thai food, due to its wide range of spice and flavor, but it can be done. Be sure to choose a light-bodied, low tannin red.
- Cabernet Franc: medium body with tart fruit flavors, similar to Pinot Noir.
- Pinot Noir: always a popular choice: light, sweet red, high on aromatics.
- Beaujolais: also known as Gamay, light, low tannins.
- Lambrusco: a slight bubbliness with strong berry notes.
Best White Wine to Pair with Thai Food
Whites make for great pairings with Thai food due to their natural higher acidity. A light, crisp white with a hint of sweetness will complement most Thai dishes and cool spice.
- Riesling: lightly sweet, crisp, and refreshingly acidic.
- Chenin Blanc: very light, and floral with notes of citrus and peach.
- Champagne: Bubbly, floral and fruity with notes of citrus, peach or cherry.
- Grüner Veltliner: light, citrus-focused flavors of lime, lemon and grapefruit.
Pairing Wine With Various Thai Dishes
Wine With Pad Thai
This go-to Thai dish is rich and savory, and tends to be on the mild side. A bright citrusy white, like Riesling or a fruity red, like Lambrusco will pair well with this classic.
Wine With Pork Larb
This northeast dish is an earthy mis of pork, fish sauce, vegetables, toasted rice and herbs. A fruity, sparkling Rosé will complement without overpowering.
Wine With Pad See Ew
Pad See Ew is a hearty, savory, comforting dish made with noodles, broccoli, beef, and egg. Complex in flavor, balance it with a fruit-forward Pinot Noir.
Wine With Thai Spring Rolls
Champagne is a perfect match for fried spring rolls. It clears the palate of oil and spice making it a perfect choice for the start of the meal.
Wine With Tom Kha Gai (Coconut Chicken Soup)
This creamy sweet and tangy soup also has a bit of earthiness and a hint of spice. A Pinot Gris will balance the complexity of the soup and the acidity will cut through the richness.
Wine With Red or Green Thai Curry
The color of the chilies is what separates these two curries. Both have a coconut milk base and both dishes are fragrant and spicy. A Chenin Blanc or Riesling would make for an excellent match.
Wine With Green Papaya Salad
Light, but still packed with flavor, this popular Thai salad consists of shrimp, crab meat or cashews. Pair with a Grüner Veltliner or Sauvignon Blanc.
Wine With Drunken Noodles
A late-night favorite, this spicy noodle dish calls for an acidic white to cool the palate. Try a Brut (dry) Champagne or Chenin Blanc.
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