Best Wine to Pair with Thai Food

The sweet, tangy, and slightly spicy flavors of Pad Thai are best complemented by an off-dry Riesling, whose lively acidity and subtle sweetness balance the dish's tamarind and chili notes. Chenin Blanc, especially in a demi-sec style, offers bright fruit flavors and a touch of honey that harmonize with the complexity of the noodles and crushed peanuts.

Thai green curry, with its rich coconut milk, fresh herbs, and spicy green chilies, pairs beautifully with an aromatic Gewürztraminer. Its floral and lychee notes echo the curry’s herbal qualities, while a slightly sweet Pinot Gris provides enough body and crispness to keep things refreshing alongside the dish’s heat.

The hot and sour profile of Tom Yum soup, featuring lemongrass, lime, and chili, shines next to a zesty Sauvignon Blanc whose citrusy notes complement the soup’s tang. For a more versatile option, a dry Rosé offers a refreshing contrast that stands up to the soup’s bold flavors without overwhelming the palate.

Gai Yang, Thai-style grilled chicken marinated with herbs and spices, calls for a light red like Pinot Noir, which offers bright red fruit and subtle earthiness to match the smoky flavors. For a white option, Grüner Veltliner brings peppery and citrus notes, accentuating the dish’s herbal marinade and charred edges.

This zesty, spicy salad made with green papaya, chili, and lime pairs wonderfully with lightly sparkling Moscato d’Asti, whose gentle sweetness cools the heat. Alternatively, a crisp Albariño adds refreshing acidity and stone fruit notes that lift the vibrant, fresh flavors of the salad.

• Balance sweet and spicy – Thai dishes often combine sweetness with a kick of spice, so opt for off-dry wines that can complement both elements without being overwhelmed.
• Consider the dish's complexity – Rich, coconut-based curries pair well with aromatic whites, while grilled or stir-fried dishes might benefit from a light red's subtle earthiness.
• Match intensity – Choose wines with enough body and flavor intensity to stand up to the robust and varied flavors typical in Thai cuisine.