Thai Food and wine pairing guide

 

How to pair wines with Thai food:

GranMonte, Thailand's most decorated winery has built their wines on the notion that it would be paired with Thai food. Let's explore through their lens, on how these wines would be used for pairing:

Spring Chenin Blanc
A varietal that is known as the queen of acid. The Spring Chenin Blanc has a touch of sweetness, and fragrance that washes down spices easily. Therefore it gels well with spicy Tom Yum soups. The acid  gives a great highlight to salads, and fruit based dish. Ensuring a harmonious marriage of acids with tart food (Pomelo salads)

Viognier
A full bodied white wine, and typically possess peach, and honeysuckle aromas. Being a fruit forward wine, it is recommended to pair it with coconut based Thai food. Great with stir fried vegetables as well. 

Verdelho
A wine that has an oily texture with naturally high acid. It typically has long, lingering finish that goes well with dishes that has aggressive cooking (Fried, BBQ..) With it's high acid, it matches well with  seafood. Ensuring one does not overpower the other.

Heritage/Orient Syrah
GranMonte Heritage Syrah has an elegant cool climate style. It also possess earth notes, low tannin and punchy oak flavours. Classic Thai grills brings the best out of the Syrah; in doing so, the tannin does not become overly bitter and plays along with the earth notes. The alcohol level of the heritage Syrah is low, making it a good candidate for medium weight dish such as grilled chicken.  Grilled meat dishes will be our pick for pairing.

Asoke Cabernet Sauvignon
Full bodied red, with dark berry notes. Extremely fruit forward. Naturally any meat dish would go well with a Cabernet Sauvignon. Cabernet Sauvignon tannins are perfect to infuse with the fats and proteins in meat.  As a twist, try a green curry dish with the Cabernet Sauvignon. The Cabernet Sauvignon brings out another dimension of the green curry sweetness.

Intrigued? Explore their wines here