Pairings

Which drinks pair best with Thai food?

Posted on April 15 2023 at 06:25

The predominant flavours of Thai cuisine are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. So which which drinks pair best with a Thai meal?

Top pairings for dry and off-dry Alsace whites

Posted on April 15 2014 at 07:53

On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.

Tags: Riesling blends mango vendange tardive grand cru Alsace blends cinnamon late-harvest apple crumble apple streudel Alsace Muscat Sylvaner Pinot Blanc Riesling Gewürztraminer drink:white wine smoked ham fruit salad fresh fruit tropical fruit tropical fruit salad smoked cheese stir fry charcuterie asparagus tartiflette frittata fish cakes pasta with creamy sauce fish pie risotto ham and cheese salad quiche Lorraine tarte flambé onion tart duck goose Stinking Bishop Maroilles washed rind cheese laksa lobster Epoisses Munster cheese Szechuan Rogan Josh rogan josh Chinese cuisine Korean cuisine guinea fowl pigeon game gravadlax game pâté monkfish scallops foie gras mushrooms pâté en croûte charcuterie veal in creamy sauce chicken in creamy sauce veal food:beef & lamb Thai cuisine Japanese cuisine Chinese cuisine Indian cuisine Vietnamese cuisine food:world food citrus apple fish tacos crab cakes pad thai dim sum tandoori tandoori chicken korma chicken tikka curry curries pork belly food:pork goats cheese seabass onion tart sea bass fish terrine eel salmon smoked eel smoked fish smoked salmon seafood cocktail seafood salad crab oysters ceviche carpaccio tartare sashimi sushi fish in creamy sauce smorgasbord creamy sauces sole plaice zander choucroute food:veg & salads food:chicken & poultry food:fruit food:fish & shellfish rogan josh
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What are the best pairings for Provence rosé?

Posted on June 13 2012 at 06:18

Provence rosé has a distinct character that sets it apart from other rosés on the market. It’s known for being crisp, dry, and refreshing—qualities that align it more closely with white wines than traditional rosés. This unique profile can be attributed to the region’s winemaking techniques and climate, which yield wines that are both light and structured. Within this style, however, there are variations. On one hand, you have the lighter, easy-drinking wines, known as “vins de soif,” which are perfect for casual sipping. On the other hand, you have more complex and robust rosés, referred to as “vins de gastronomie,” which are designed to pair with a wider variety of foods.

Tags: pink peppercorns Lebanese cuisine Moroccan cuisine Vietnamese cuisine Thai cuisine food:world food spring rolls stuffed vegetables tomato zucchini veal tuna tomatoes strawberries sushi spicy spices sea bass seabass satay salmon salads risotto red mullet radishes charcuterie pâté rillettes Provençal Provençal food rabbit porchetta prawn prawns seafood fruits de mer pasta proscuitto Parma ham pissaladière pistou pesto parmesan olives olive olive oil tagine mezze lamb herbs goats' cheese gazpacho fennel dim sum crudités crab cous cous courgettes chicken carpaccio aubergine Brie avocado asparagus artichokes anchoïade anchovies food:fruit food:fish & shellfish food:veg & salads food:soups & starters drink:rosé Provence rosé Côtes de Provence Coteaux d’Aix-en-Provence Coteaux Varois-en-Provence southern French rosé drink:rosé
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Thai beef salad and off-dry Riesling

Posted on January 8 2007 at 09:22

It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.

Thai fishcakes and witbier

Posted on December 4 2006 at 22:25

Although I'm not one of those who is resolutely against pairing wine with spicy food there are definitely occasions when beer goes at least as well, if not better and this is one of them.

Tags: Hefeweizen Hoegaarden weissbier white beer witbier wheatbeer drink:beer & cider spicy fishcakes Thai cuisine fishcakes Thai fishcakes food:fish & shellfish food:world food Flying Dog In Heat Wheat
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Why Pinot Gris hits the spot with spicy food

Posted on May 12 2007 at 09:01

You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.

Vietnamese fish sauce chicken wings and tamarind whiskey sour

Posted on August 2 2010 at 09:57

It might seem perverse to pick out a cocktail match during a week of drinking stellar wines in Oregon wine country but I’m saving my new thoughts on wine pairing with Pinot Noir for a more wide-ranging piece. And this is a great cocktail pairing

Tags: Portland Pok Pok whiskey sour tamarind tamarind whisky sour drink:spirits & cocktails Thai cuisine chicken wings fish sauce Vietnamese fish sauce chicken wings food:world food food:chicken & poultry Oregon
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More tips about matching rosé

Posted on June 5 2009 at 16:20

I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview