We have always preferred lime soda, fresh coconut juice or even a cold can of coke to quench the flavour explosions of lemongrass, chillies and holy basil typical in thai food. As fate had it, we went to Thai and Grill at Grand Hyatt Hong Kong for dinner and decided that it was a good idea to order wine with dinner.
Numerous wine with thai food pairing suggestions could be found on the internet, and a rule of thumb is to avoid anything too tannic or oaky with spicy foods. Gewurztraminer, Riesling and Sauvignon Blancs are all typical wines that go well with spicy intensities. So, we had our first thai food and wine pairing experience with this recommendation- the Cloudy Bay 2009 Sauvignon Blanc.
Thai food’s allure for us is the madness in flavours that pushes your taste buds’ limit with exhilarating blasts between sweetness, spices, sourness, and attacks of immense hotness from chilli peppers. The beauty of it all is the balance of flavours that lingers in your mouth, keeps you wanting for more. Unfortunately, the food that night was more mellow than we would have liked. Although the pairing with wine was forgettable, the experience was definitely an invitation for us to continue our exploration of wine with thai food.