Whilst we have carefully chosen all our wines to match our food, there are a few that really sing when married with the spicy, sweet, sour flavours in Thai cooking.
White
10.
Chardonnay, Bellefontaine. VdP d’Oc, France. ‘09
£15.00
11.
Viognier, Domaine de Vedilhan. VdP d’Oc, France. ’09
£17.50
12.
Gewürztraminer, Sables et Galets, Turkeim. Alsace, France. ‘08
£27.50
13.
Riesling, Cascabel. Eden Valley, SA, Australia. ‘08
£28.50
Red
50.
Cuvee Jean Paul Rouge. VdP Vaucluse, France. ‘08/’09
Brouilly, Domaine Les Roches Bleues. Beaujolais, France. ‘08
£22.75
53.
Pinot Noir, Fonty’s Pool. Pemberton, WA, Australia. ‘09
£27.75
Rose
90.
Grenache Gris Cinsault Rosé, Pasquiers. VdP d’Oc, France. ’09
£15.50
91.
Rosé de Provence, Domaine de la Vielle Tour. France. ‘09
£21.50
Spices like ginger & capsicum and herbs like coriander can confuse the taste buds when many of the classic wine styles are drunk with them; youthful and fruity wines match best.
Wines from the Alsace have a natural affinity to spicy, Asian flavoured foods; in fact Gewürztraminer (a native grape of the Alsace) whilst a bit of a mouthful to say, actually translates as spiced wine!
The natural fruitiness and rounded, juicy flavours of New World Pinot Noirs and rosé wines make them great all-rounders, marrying wonderfully with many food styles, Thai being no exception.