Pairing Wine with Indian Food
Many of the same principles applies in pairing wine with Thai food apply here in that you want a wine with lower alcohol and higher acidity.
- Alcohol amplifies heat. So, if you order your food spicy, be sure to pick a lower alcohol wine.
- Wines with a good amount of acidity serve as a palate cleanser.
- Oak and tannins are like sparring partners with spice in foods, each trying to beat up the other. That’s why oaky Chardonnays and big oaked red wines are not the best match for Indian food.
- A sweeter wine (often referred to as off-dry) can be a nice contrast to spicy food.
Wines to consider with Indian food include Gewurztraminer, Riesling, Vinho Verde, Rosé, Zinfandel, and Barbera.
Pairing Wine with Thai Food
- Alcohol amplifies heat. That is why low alcohol wines are typically recommended for spicy Thai food.
- Wines with a good amount of acidity are options to consider for Thai food. The acidity serves as a palate cleanser.
- Oak and tannins are like sparring partners with spice in foods, each trying to beat up the other. That’s why oaky Chardonnays and big oaked red wines are not the best match for Thai food.
- A sweeter wine (often referred to as off-dry) can be a nice contrast to spicy Thai food, and that is why we recommend them in this case.
So, when selecting wine to pair with Thai food, look for low alcohol, slightly sweet wines with good acidity. Riesling and Gewurztraminer are considered classic pairings with spicy Asian cuisine.