Thai Food

[Wondergirl]

My friend is about to open a new Thai restaurant, but we're having trouble choosing our wine selection, as neither of us are wine drinkers. I would really appreciate any suggestions as to which wines would go well with hot and spicy foods.

[Innkeeper]

Hi Wondergirl, and welcome to the Wine Board. Gewurtztraminer (preferably from Alsace) and zinfandel for your red.

[Botafogo]

Prosecco, Prosecco and more Prosecco (a fruity, sparkling, ultra refreshing wine from NE Italy), some sort of dry spicy rose and some fairly dry reisling would be good bets. If your clientele will include a lot of actual Thai and other Asians, get some Moscato d'Asti as well and include a slightly fruitier and sweeter rose as well to service their taste for sweeter wines.

Roberto

[Thomas]

Take Roberto's advice, even though it includes Muscat...and do not forget the beer.

[Blue]

OK....I love Thai Food...and I know that Gurwuz is said to be the best wine to go with spicy food but the question for me is not what wine to have with Thai food, but whether to do nothing, Beer or wine. I nearly always come down on the side of beer.

So here's my question....do most of you here actually pop open a Gerwuz when you eat Thai Food? Or keep the wine for the next night when you are cooking a nice continental meal?

[This message has been edited by Blue (edited 10-16-2001).]

[wondersofwine]

I like Gewurztraminer with a lightly curried chicken dish or a fish prepared with mild salsa sauce. I don't like heavily spiced dishes. (But then I also like Gewurz with roast chicken and other non-spicy selections).

[Botafogo]

I usually take both some prosecco and / or dry rose and some Belgian ales from the lighter (and spicier) end of the spectrum if we have a large enough group.

Roberto