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Wine Spectator

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Wine & Thai Cuisine

Here are some questions that would help you select the best glass of wine to pair with our dishes:

1. RED, WHITE, OR BUBBLES? 

 

If your answer is bubbles, go no further!  Whether it be champagne, sparkling wines, cava, and prosecco, they all compliment well with every dish that we serve here and for every occasion.  My personal choice would be prosecco because it is widely available and is of excellent value but for special occasions, champagne makes a perfect pairing.  These are the wines that you could enjoy before, during, and after a meal without them being too wimpy or overpowering.

 

2. ARE YOU GOING FOR SPICY DISHES?

 

If you are going to do something spicy (more than level 6-7),

I would recommend white over red wine for our customers.  

SAY NO  to full body reds like Cabernet Sauvignon, Syrah, Shiraz, Cotes du Rhone, Bordeaux Blend, and Chianti. Those heavy red wines have a high tannin, and they do not mix well with spicy foods. If paired with spicy foods you won't be able to taste the wine nor enjoy the full flavors of your meal. 

 

Nevertheless, there are still hopes for those who prefer only reds. There are  (real light) reds like pinot noir, red burgundy, or gamay. If you want to go for a medium body, the barbara and malbec are the best!   

 

From my experience with Thai cooking and wine, Italian varietals are the best if you like the old world style. The experience is like taking a trip to Thailand and sat on the Chaopraya River on a cool night, with the reflection of the moon on the water, watching fishing boats pass by.... You get the idea!

 

If you don't mind a little ZING, and a tingling sensation in your mouth, surprisingly, the sweetness of a red zinfandel will do any spicy dish justice and often times help make those dishes feel less spicy!  Give it a try!

 

 

"Imagine, a light wine is like water. A medium body wine is like a homemade hot tea or iced tea, and a full body wine is like a strong cup of black tea or coffee."

That's the best way to explain and train some of my staff who do not enjoy wine regularly or even drink it. Everything in pairing is about balance and whether or not one thing would showcase the other. 

 

For example, a light wine would not do well with a curry or anything with peanut sauce because they are too creamy and will cover up the many delicate characters of a light wine.  A medium red wine like malbec, merlot, or a lighter cabernet sauvignon would compliment each other.  You could still taste the wine and the food.  A heavy and full body red like shiraz or a cabernet sauvignon would not go well with Thai Wraps because you won't be able to taste the Thai Wraps. However, it would do well with deep-fried egg rolls.  

Why? Because those medium or full body reds would help with the oiliness from fried foods and make them stand out with the wine.

In Thai cuisine, we can't really use traditional pairing like western cuisine by basing the wine on the protein because most of them use only salt and pepper to season the protein, where as in Thai cuisine, we use a variety of spices like chili, turmeric, cardamon, cinnamon, lemongrass, etc.   

Our extensive wine list is categorized progressively in order to make it easy for you to select a wine.  If you want something lighter, just choose anything from the top down.   

The most important thing is to remember to experiment! I have included the chart below in hopes that it may assist you further in selecting your wine.

Enjoy, Cheers!

Art Patipan Paktipatt,

General Manager

Duck Pond Winery, Napa Valley

Photo by Art Paktipatt