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
- 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.