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Thai curry combines the sweetness of coconut milk with the spiciness of chili, ginger, onions and often garlic as well. Lemon grass brings freshness, while fish sauce & curry spices add piquancy. When choosing wines, it is important to note whether fish, shrimp or lobster, chicken or vegetables are playing the lead role.
Pairs well with
Pairs well with
- Especially with fish curry, a robust and possibly mature Riesling (Smaragd or Spätlese) is ideal. The curry-spice requires powerful fruit, and the subtle fish flavours need delicacy. Riesling contributes both elements with balanced acidity and minerality.
- A full-bodied Grüner Veltliner (Reserve or Spätlese) is ideal for all curries. Fully ripened fruit and spice support the heat, and together with the striking acidity creates a multi-faceted work of art.
- Even a muscular Sauvignon Blanc tastes interesting alongside Thai curries. With aromas of ripe tropical fruits, it is an ideal partner for fiery dishes. But beware: intense oak notes mask the refined flavours of the fish!
- A robust Chardonnay (barrique) is great with prawns, lobster or chicken in curry. Its velvety tones attenuate the hot spices and emphasize the succulent sweetness of the seafood.