Thai Curry

[Randy Caparoso]

Since the Gewurztraminers of Alsace in France tend to be dry rather than a little sweet, they do not fit in with the learned chef's recommendation. I'd stick to slightly sweet styles from California or Germany. Slightly sweet or off-dry Rieslings from Germany would be even better because they tend to be lighter than Gewurztraminer, plus have the acidity to match the vinegars often used in Thai cooking (Gewurztraminer is a low acid grape).

The reason you want lightness of alcohol and small amounts of sugar is to counteract the heat generated from hot spices. High alcohol (like the 13% common in Alsatian wines) tend to result in harsh, bitter interactions on the palate.

Finally: Under the Wine/Food category of the Wine Board is a recent discussion of wines for Indian curries. You can apply the same thinking as what you read there, although obviously Thai cooking is even more exotic, vegetable oriented, and more emphatically hot-sour-salty-sweet in the classic Asian style.

[This message has been edited by Randy Caparoso (edited 04-06-2002).]