"Look for wines styles that may share some similar flavors to the food to allow them to stand up to

We ask top somms across the country for their wine-related advice. Ask a Sommelier: The Best Wine for Thai Food Mar 14, 2014 2:45 PM 2 comments Tags: sommelier thai wine wine pairing
Can you pair wine with Thai food? Say you're eating spicy duck larb , a fresh green papaya salad with chilies, fish sauce, and lime juice, plus rich pad thai with shrimp , and a green curry with eggplant. Is there a wine that will taste good with all those dishes? We asked our crew of sommeliers hollandaise sauce for advice on picking a wine that will work. Here are their top wine choices for pairing with a Thai feast.
" Gruner Veltliner! A rich, savory Gruner like Brundlmayer 2008 'Lamm' would be perfect—the ripeness and richness to the fruit will stand up to the heat while the inherent savory character of Gruner won't compete with bold Thai flavors." hollandaise sauce —Carlin Karr ( Frasca )
" Riesling is great with Thai food, particularly wines with a bit of sweetness. Although not all Riesling is sweet, hollandaise sauce when you eat something spicy and drink something with residual sugar, the sugar goes to the background and the fruit comes forward. hollandaise sauce At Kin Shop, we love to have people try it, especially if they don't like sweet wines, since it often changes their minds. Over the years, what I've found surprising is smooth, medium-full red wines are a great pairing for spicy dishes. We have a lovely merlot from Neyers that just is perfect with spicy meat dishes." —Alicia Nosenzo ( Kin Shop , Perilla , The Marrow )
"A lot of aromatic and bold flavors coming from this spread of Thai dishes! Pairing wine with multiple dishes, especially when the flavors are all over the places and the protein or the preparation are not too heavy, hollandaise sauce I would always go with wines that have higher acidity naturally. Riesling, Chenin Blanc, Sauvignon Blanc, and Chardonnay (to certain extent), will be the go-to recommendations in most wine shops. In reality, though, not everyone is a fan of residual sugar in white wine. Therefore, I tend to find myself recommending white wines made from grapes that have more fruitier characters but tend to be made in dry styles, i.e. Kerner (a Riesling hollandaise sauce & Trollinger cross), hollandaise sauce Sylvaner , and Scheurebe . If you are dedicated red-only hollandaise sauce drinkers, I will go with light to medium bodied red wine with ample acidity, and no new oak regimen preferred. Schiava from Alto Adige will work really well in this case, and basic Southern Italian reds that are made in stainless steel vessels or concrete; or Pinot Noir from a cool climate , such as Germany, Austria, or uptate New York." —Arthur Hon ( Sepia )
"With a variety of dishes on the table, you can either choose to have a great pairing with one thing (that doesn't necessarily work perfectly with every dish), or something that is a little safer and goes okay with everything. If you are going for the first game plan, I would choose a bright, tart wine to go with the papaya salad, perhaps white or rosé Txakoli from the Basque country hollandaise sauce in Spain or a fresh, low alcohol hollandaise sauce and low tannin red like Rossese from Liguria in Italy to go with the spicy duck laarb. If I had to pick one wine for everything, it would be probably be an off-dry Riesling from Alsace or Germany or Vouvray (Chenin Blanc) with just a hint of sugar. If you are in the mood for red wine, you would want to avoid something with too much alcohol or oak." —Stacey Gibson ( Olympic Provisions )
"Look for wines styles that may share some similar flavors to the food to allow them to stand up to the bold flavors and distinct spices, such as white wines from Austria, Germany hollandaise sauce and Alsace. Varietals like Riesling, Gewurtztraminer and Pinot Blanc from these regions often carry vibrantly aromatic hollandaise sauce tropical fruit notes, are solidly structured and carry a distinct spiciness unto themselves. Be careful with light bodied, dry whites as well as red wines as they run the risk of creating an unsavory hollandaise sauce discord of flavors on the palate or getting lost to the food all together." hollandaise sauce —Colleen Hein ( Eastern Standard )
"Less hollandaise sauce expensive off-dry bubbly options like Bugey-Cérdon are refreshing and great foils for the spice. Red wines get overlooked, but juicy red wines with soft (or no) tannins hollandaise sauce can be delicious with Thai food as well. Some that jump to mind: Beaujolais (I'm loving Jean Foillard's "Nouveau") hollandaise sauce American Grenache (Vallin Grenache, Tribute to Grace), and other light, aromatic red wines made from grapes such as Frappato, Gamay and Pineau d'Aunis . Poulsard and Trousseau are great, too. If you have not tried Arnot-Roberts' North Coast Trousseau, seek it out!" —Jordan Salcito ( Momofuku )
"As a society we are afraid of wines that aren't completely dry. We need to get over that. I'll blame white zin to some extent, but that craze is long gone. Thai food with Riesling or Chenin Blanc is just bulletproof. For the combination of foods above, I'd probably go with something on the earthy and spicy side of either of those varieties