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A Toast to Thailand: 5 White Wines That Pair with Traditional Dishes
- Moisés Silva
- Mar 7
- 12 min read
Updated: Mar 8
Pairing White Wines with Khao Pad, Gaeng Daeng, Gaeng Keow Wan Gai, Kaeng Lueang, and Khao Soi.
Thai cuisine is celebrated globally as one of the most flavorful and versatile in the world. Today, it has earned its place in various countries, becoming a beloved choice for many food enthusiasts. Composed of a rich mix of flavors and textures, Thai food ranges from hot stir-fried dishes to fresh salads, aromatic soups, exotic curries, and delicious noodles. Its unique flavor profile combines spicy heat with citrusy and herbal notes, creating an experience that impresses any palate.
What makes Thai food unmistakable? It brings with it a burst of vibrant elements, such as lemongrass, chili, lime, and mint, along with fresh herbs like Thai basil, cilantro, and dill. These ingredients come together in perfect harmony, providing a balance between spicy, sour, salty, and sweet flavors. Additionally, Thai cuisine is naturally nutritious, packed with vegetables, vitamins, and minerals, making it a healthy option for daily meals. Another positive aspect is that its dishes are accessible to prepare, using simple and easy-to-find ingredients.
If you're just starting to explore this fascinating cuisine, it might be challenging to know where to begin. To make your culinary journey easier, we've compiled a list of the five most iconic Thai dishes—ones you simply can't miss trying.
The five most iconic dishes are as follows:
Khao Pad
Khao Pad, or Thai fried rice, is a dish that reflects the simplicity and balance characteristic of Thai cuisine. Despite being a relatively simple dish, it is rich in flavors and textures, with a perfect combination of fresh, aromatic ingredients and subtle seasonings.
Main Ingredients:
Jasmine rice: The heart of the dish, pre-cooked and "aged" to prevent the grains from falling apart during preparation.
Protein: Can vary between chicken, shrimp, beef, or tofu (for a vegetarian version).
Eggs: Stir-fried with the rice to add creaminess.
Onion and garlic: Sautéed at the beginning to create an aromatic base.
Soy sauce: To enhance the salty flavor.
Sugar: A pinch to balance the salty and spicy elements.
White or black pepper: For a gentle touch of heat.
Green onions: Fresh, added at the end for color and freshness.
Vegetable oil or pork fat: Used to stir-fry the ingredients, adding richness to the flavor.
Flavor and Texture:
Khao Pad is a well-balanced dish, featuring salty, sweet, and spicy flavors. Jasmine rice has a delicate fragrance and a firm texture, while the stir-fried ingredients add layers of flavor. The egg provides creaminess, and the fresh herbs bring a vibrant contrast. It's a comforting, versatile dish full of nuances.
Wine Suggestion: German Off-Dry Riesling
To pair with Khao Pad, a German off-dry Riesling is an excellent choice. Here’s why:
Balance of Sweetness and Acidity
Khao Pad has a combination of salty, spicy, and slightly sweet flavors, especially when served with pickled cucumber or fish sauce. The off-dry Riesling has a touch of residual sweetness that helps balance the heat of the dish, particularly if it’s prepared with extra chili. At the same time, its high acidity cuts through the creaminess of the fried rice and eggs, cleansing the palate between bites.
Freshness and Fruity Aromas
Riesling is known for its fresh aromas of citrus fruits (like lemon and lime), green apple, and white flowers. These aromas pair perfectly with the citrus and herbal elements of Khao Pad, such as squeezed lime or fresh scallions. Additionally, the fruitiness in the wine complements the sweetness of soy sauce and sugar.
Versatility with Spicy Flavors
The slight sweetness of off-dry Riesling acts as a buffer for the heat of the chilies, without masking the flavors of the dish. This makes the wine ideal for Thai dishes that may have a spicy kick, like Khao Pad.
Lightness and Drinkability
Riesling is a light and refreshing wine with moderate alcohol content. This lightness is perfect for pairing with a dish like Khao Pad, which, while flavorful, is not overly heavy. The wine doesn’t overwhelm the palate, allowing you to enjoy both the dish and the drink.
Gaeng Daeng
Gaeng Daeng, or Thai red curry, is one of the most iconic dishes in Thai cuisine. It is known for its complex flavors and the balance between spicy, salty, sweet, and aromatic elements. The name "Gaeng Daeng" literally means "red curry," referring to the vibrant color of the curry paste used as its base.
Main Ingredients:
Red Curry Paste: The foundation of the dish is a red curry paste made from dried chilies (which give it its intense color), garlic, galangal (an aromatic root similar to ginger), lemongrass, kaffir lime peel, coriander, cumin seeds, coriander seeds, and dried shrimp or shrimp paste. This mixture creates an intense and spicy flavor profile.
Coconut Milk: Coconut milk is essential in Gaeng Daeng, adding creaminess and balancing the heat of the chilies. It also contributes to the rich and slightly sweet flavor of the dish.
Meat or Seafood: Traditionally, Gaeng Daeng is prepared with beef, chicken, or pork, but it can also be made with seafood, such as shrimp or fish. The choice of protein depends on regional or personal preference.
Vegetables: While Gaeng Daeng is often served without many additional vegetables, it sometimes includes young bamboo shoots, Thai eggplant, or kaffir lime leaves to complement the flavors.
Additional Seasonings: Small amounts of palm sugar (or brown sugar) and fish sauce are added to balance the flavor, bringing sweet and salty notes to the dish.
Garnish and Finishing Touch: Fresh cilantro leaves or kaffir lime slices are used to garnish the dish before serving.
Flavor Profile:
Spicy: The heat from the chilies is dominant but not overwhelming, thanks to the balance provided by the coconut milk.
Aromatic: Fresh spices like lemongrass, galangal, and kaffir lime leaves give the dish a citrusy and herbal aroma.
Creamy: The coconut milk adds a smooth and rich texture to the dish.
Sweet and Salty: The palm sugar and fish sauce create a harmonious contrast between sweet and salty.
Wine Suggestion: Gewürztraminer
To pair with Gaeng Daeng, we need to consider the dish's flavor profile: spicy, creamy, aromatic, and balanced between sweet and salty. A wine that pairs well should be able to soften the heat of the chilies, complement the creaminess of the coconut milk, and respect the intense flavors of the spices.
Why Gewürztraminer pairs well:
Moderate Acidity: Gewürztraminer has a softer acidity compared to other white wines, such as Riesling. This allows it to accompany the heat of the chilies without competing directly with the dish. The acidity helps cleanse the palate after each bite, especially when combined with the richness of the coconut milk.
Residual Sweetness: Like Riesling, Gewürztraminer has a touch of natural sweetness that contrasts perfectly with the spicy heat of Gaeng Daeng. The wine's sweetness helps soften the chili's spiciness without overshadowing the other flavors of the dish.
Exotic and Floral Notes: Gewürztraminer is known for its intense aromatic characteristics, with notes of tropical fruits (such as lychee, mango, and passionfruit), flowers (like roses), and spices (such as clove and cinnamon). These elements perfectly complement the aromatic spices in the curry, such as lemongrass, galangal, and kaffir lime leaves.
Medium Body: Gewürztraminer has a fuller body than many other white wines, making it suitable for pairing with creamy dishes like Gaeng Daeng. It can handle the richness of the coconut milk without feeling out of place.
Versatility: Gewürztraminer is an extremely versatile wine, capable of adapting to the different ingredients in the dish, from meat to seafood.
Gaeng Keow Wan Gai
Gaeng Keow Wan Gai, or Thai green curry with chicken, is one of the most popular and iconic dishes in Thai cuisine. Its name literally means "green curry with chicken" in Thai, referring to the vibrant color of the curry paste used as its base. This dish is known for its intense, spicy, and aromatic flavor, balanced with creaminess and herbal notes.
Main Ingredients:
Green Curry Paste: The foundation of the dish is a green curry paste made from fresh green chilies (which give it its vibrant color), garlic, galangal (an aromatic root similar to ginger), lemongrass, kaffir lime peel, coriander, cumin seeds, coriander seeds, and dried shrimp or shrimp paste. This mixture creates an extremely spicy, fresh, and herbal flavor profile.
Coconut Milk: Coconut milk is essential in Gaeng Keow Wan Gai, adding creaminess and balancing the heat of the chilies. It also contributes to the rich and slightly sweet flavor of the dish.
Chicken: Traditionally, this curry is prepared with shredded or chopped chicken, but it can also be made with other types of meat or seafood.
Vegetables: The dish often includes Thai eggplant (or another small, firm variety), young bamboo shoots, or kaffir lime leaves to complement the flavors.
Additional Seasonings: Small amounts of palm sugar (or brown sugar) and fish sauce are added to balance the flavor, bringing sweet and salty notes to the dish.
Garnish and Finishing Touch: Fresh cilantro leaves or kaffir lime slices are used to garnish the dish before serving.
Flavor Profile:
Spicy: The heat from the fresh green chilies is dominant but balanced by the coconut milk.
Aromatic: Fresh spices like lemongrass, galangal, and kaffir lime leaves give the dish an intense citrusy and herbal aroma.
Creamy: The coconut milk adds a smooth and rich texture to the dish.
Sweet and Salty: The palm sugar and fish sauce create a harmonious contrast between sweet and salty.
Herbal: The fresh herbs and spices give the dish a refreshing and vibrant touch.
To pair with Gaeng Keow Wan Gai, we need to consider the dish's flavor profile: spicy, creamy, aromatic, and balanced between sweet and salty. A wine that pairs well should be able to soften the heat of the chilies, complement the creaminess of the coconut milk, and respect the intense flavors of the spices.
Wine Suggestion: Pinot Gris
Why Pinot Gris pairs well:
Moderate Acidity: Pinot Gris has a moderate acidity that helps cleanse the palate after each bite of the spicy curry. The acidity acts as a counterpoint to the heat of the chilies, making the dining experience more balanced.
Residual Sweetness: Pinot Gris has a touch of natural sweetness, which contrasts perfectly with the spicy heat of Gaeng Keow Wan Gai. The wine's sweetness helps soften the chili's spiciness without overshadowing the other flavors of the dish.
Fruity and Floral Notes: Pinot Gris typically features aromas of ripe fruits, such as pear, apple, and melon, along with subtle floral nuances. These fruity and delicate elements beautifully complement the aromatic spices in the curry, such as lemongrass and kaffir lime leaves.
Light to Medium Body: Pinot Gris has a relatively light body, making it suitable for pairing with creamy dishes like Gaeng Keow Wan Gai without overwhelming the palate.
Versatility: Pinot Gris is an extremely versatile wine, capable of adapting to the different ingredients in the dish, from chicken to vegetables and spices.
Kaeng Lueang
Kaeng Lueang, or yellow curry, is one of the traditional curries in Thai cuisine. Its name literally means "yellow curry" in Thai, referring to the vibrant color imparted by turmeric, which is one of the main ingredients in the curry paste. This dish is known for its rich, mildly spicy, and aromatic flavor, with a milder and less aggressive base compared to red or green curry.
Main Ingredients:
Yellow Curry Paste: The foundation of the dish is made with a yellow curry paste, which includes dried chilies (in smaller quantities than in red curry), garlic, galangal (an aromatic root similar to ginger), lemongrass, kaffir lime peel, coriander, cumin seeds, coriander seeds, turmeric (which gives the yellow color), and dried shrimp or shrimp paste. This mixture creates a balanced flavor profile that is spicy, citrusy, and herbal.
Coconut Milk: Coconut milk is essential in Kaeng Lueang, adding creaminess and balancing the flavors. It also contributes to the rich and slightly sweet taste of the dish.
Meat or Seafood: Traditionally, this curry is prepared with beef, chicken, or pork, but it can also be made with seafood, such as fish or shrimp. In some versions, vegetables like potatoes and onions are added, especially when served with meat.
Additional Seasonings: Small amounts of palm sugar (or brown sugar) and fish sauce are added to balance the flavor, bringing sweet and salty notes to the dish.
Garnish and Finishing Touch: Fresh cilantro leaves or kaffir lime slices are used to garnish the dish before serving.
Flavor Profile:
Moderately Spicy: The heat from the chilies is present but milder than in red or green curries.
Aromatic: Fresh spices like lemongrass, galangal, and kaffir lime leaves give the dish an intense citrusy and herbal aroma.
Creamy: The coconut milk adds a smooth and rich texture to the dish.
Sweet and Salty: The palm sugar and fish sauce create a harmonious contrast between sweet and salty.
Earthy: The turmeric and other spices give the dish a warm, earthy touch.
To pair with Kaeng Lueang, we need to consider the dish's flavor profile: moderately spicy, creamy, aromatic, and balanced between sweet and salty. A wine that pairs well should be able to soften the heat of the chilies, complement the creaminess of the coconut milk, and respect the intense flavors of the spices.
Wine Suggestion: Chenin Blanc
Why Chenin Blanc pairs well:
Balance of Freshness and Sweetness: Chenin Blanc has a unique characteristic: it combines vibrant acidity with a subtle touch of residual sweetness. This duality is perfect for Kaeng Lueang, as the acidity refreshes the palate after the heat of the chilies, while the natural sweetness helps soften the spiciness without masking the delicate flavors of the spices.
Aromatic Versatility: This wine presents an aromatic complexity that echoes the layers of flavors in yellow curry. Notes of fruits like green apple, apricot, and melon complement the citrusy and herbal elements of the dish, such as lemongrass and galangal. Additionally, hints of honey and dried herbs in the wine harmonize with the creaminess of the coconut milk and the earthy touch of turmeric.
Texture Complementary to the Dish: The medium body of Chenin Blanc, with its light and silky texture, pairs perfectly with the creaminess of the curry. It doesn’t overwhelm the palate, allowing the rich flavors of Kaeng Lueang to shine, while still providing enough presence to balance the more robust ingredients, such as meat or vegetables.
Adaptability to Sweet and Salty Flavors: The structure of Chenin Blanc is ideal for handling the contrast between the saltiness of fish sauce and the sweetness of palm sugar in the curry. Its natural minerality and subtle spice notes highlight these nuances, creating a cohesive and engaging dining experience.
Ability to Highlight the Dish’s Unique Character: Unlike other wines that might compete with the intense flavors of the curry, Chenin Blanc has a personality that complements without overshadowing. Its elegant profile allows each element of Kaeng Lueang—from the moderate heat to the herbal and floral aromas—to be appreciated in its entirety.
Khao Soi
Khao Soi is one of the most iconic dishes of northern Thai cuisine, particularly associated with the Chiang Mai region. This dish is a unique combination of flavors and textures, reflecting the Burmese, Chinese, and Muslim cultural influences on Thai cuisine. It is a creamy curry served with noodles, typically accompanied by meat (such as chicken or beef) or, in some versions, tofu for vegetarian options.
Main Ingredients:
Noodles: Khao Soi is made with two types of rice noodles: one cooked in the broth and the other fried until crispy, which is used as a topping to add texture to the dish.
Yellow Curry: The base of the sauce is a rich yellow curry, prepared with yellow curry paste (which includes turmeric, dried chilies, coriander, cumin seeds, galangal, lemongrass, and kaffir lime peel). This curry is seasoned with coconut milk, creating a creamy and aromatic sauce.
Meat or Tofu: Traditionally, Khao Soi is prepared with shredded chicken or slow-cooked beef until tender. In vegetarian versions, tofu is often used.
Additional Seasonings: The dish is finished with ingredients like palm sugar (or brown sugar), fish sauce, or soy sauce to balance the flavors between sweet, salty, and spicy.
Garnishes and Accompaniments: Khao Soi is traditionally served with a variety of toppings, such as sliced red onion, fresh cilantro, lime, fermented cabbage pickles (called achar), and fresh or dried chilies for those who want to increase the heat.
Flavor Profile:
Moderately Spicy: The heat from the chilies is present but balanced by the coconut milk and other ingredients.
Creamy: The coconut milk gives the sauce a rich and smooth texture.
Aromatic: Fresh spices like turmeric, galangal, lemongrass, and kaffir lime leaves give the dish an intense herbal and citrusy aroma.
Texture Contrast: The crispy noodles contrast with the creamy sauce and soft noodles.
Sweet and Salty: The palm sugar and fish sauce create a perfect balance between sweet and salty.
Acidic and Refreshing: The accompaniments, such as lime and cabbage pickles, add a tangy and refreshing touch.
To pair with Khao Soi, we need to consider the dish's flavor profile: creamy, moderately spicy, aromatic, and balanced between sweet, salty, and acidic. A wine that pairs well should be able to complement the creaminess of the sauce, soften the heat of the chilies, and respect the intense flavors of the spices without competing with the acidic and fresh elements of the accompaniments.
Wine Suggestion: Vermentino
Why Vermentino pairs well:
Vibrant Acidity: Vermentino is known for its bright and refreshing acidity, which works as a perfect counterpoint to the heat of the chilies and the creaminess of the coconut milk sauce. The acidity also cleanses the palate, preparing it for the next bite.
Citrus and Herbal Notes: This wine often features aromas of citrus fruits, such as Sicilian lemon and grapefruit, along with herbal and floral nuances, like chamomile and fresh herbs. These elements echo the citrusy and herbal flavors of Khao Soi, such as lemongrass, galangal, and kaffir lime leaves.
Light to Medium Body: Vermentino has a light to medium body, making it suitable for pairing with rich dishes like Khao Soi without overwhelming the palate. It complements the creaminess of the sauce without competing with the delicate flavors of the spices.
Minerality and Freshness: The natural minerality of Vermentino, often described as "salty," pairs perfectly with the savory sauce and acidic accompaniments, such as lime and cabbage pickles. This characteristic also enhances the flavor of the meat or tofu in the dish.
Versatility with Flavor Contrasts: Vermentino is an extremely versatile wine, capable of handling the different elements of Khao Soi, from the heat of the chilies to the sweetness of palm sugar and the tanginess of the accompaniments. It brings all these flavors together in a harmonious experience
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