After the recent Vintage Virgina Wine Festival (June 3,4 2001) it was apparent that many non-traditional wine drinkers are interested in matching wines with a variety of ethnic cuisines. I have selected a number of good links that discuss the attributes of wines which will hopefully complement or at least accompany Asian and Thai foods.

Some selected quotations from these articles will give you the idea that you really can achieve a wonderful match between these foods and wine. In particular, over and over again, Riesling and Gewurtzraminer are referenced as slightly off-dry white wines that complement these foods. Villa Appalaccia Simpatico is a wine with all the appropriate characteristics of these wines. Made from Malvasia Bianca/Vidal, this wine has the fruity, spicy character with a small amount of residual sugar to smooth out the "heat" and the nutty flavors which go well with sesame and peanut sauces. Have a look at the following links and see for yourselves.

 

"The good news is that wine and Asian food are compatible when they are paired with some thought. As a
general guide, balance is the basic consideration when pairing wine with any Asian cuisine. Wine with heavy
alcohol or tannins will block the rich flavours of most Asian dishes."

http://www.asiacuisine.com/publishing/novdec8/page50.html

"Of all the spices, the worst offender when it comes to wine matching is probably
capsaicin (the 'heat' in chilli peppers). This is actually an irritant poison, and simply wipes out the response of taste buds"

http://www.wineanorak.com/asian.htm

"Balancing the basic tastes in food and wine will allow you to enjoy wines with Thai food. In general most wine
drinkers have adopted off-dry white wines with too much wood aging and fruity red wines to accompany Thai food."

http://www.thaiwave.com/benjarong/thai-cooking/wine.htm

 

 

http://www.sacbee.com/taste/drinks/wine_013101.html