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Apr 28, 2007 04:46 PM

Has anyone ever found a red wine that works with spicy (Thai / Indian) food?

I guess something really light bodied like a Beaujolais might work.

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  1. I basically think wine sucks with Thai/Indian...Beer is better... for wine, my choice would be a Vino Verde or an Alsatian....stay away from anything very dry, veer toward fruity....

    1 Reply
    1. re: fauchon

      I must respectfully disagree. Zinfandel and Petite Sirah (not Syrah) stand up very well and can eompliment a Thai dining experience. Goes great with Tjhai ribs, BBQ chicken and Pad Thai. That food is often sweet ( such as the pad thai) and to then pair it against a really fruity or sweet white just doesn't work for me.

    2. What about a cheap Aussie Shiraz?

      1. A chinon can work with some of the food, depending on what you order. I like it with pork and beef dishes that veer more towards spicy than sweet.

        1. I've never found a red that works well, even Zin. Tried again recently, with a bunch of opened wines to choose from. Blech! Still think an off-dry white works best...or beer.

          1. Interesting question...

            I don't want to get too complex here but...

            There's an interesting spillover effect sometimes... if you have a GREAT white wine match and a FAIR red wine match... if you serve them both at the same meal, the red wine match is enhanced by the white wine. Everyone ooh's and ahhs over the white match and they think "this red isn't too bad either"...

            Again, this assumes that there's a fair connection to the cuisine by the red wine varietal int he first place.

            And when we're speaking of Indian and Thai, those are really quite different cuisines... and generally if you're just going to serve one wine, it should be a white with both of them. Riesling and Gewurztraminer are great matches.

            Now, assuming you're serving one or both of these whites, you could have a glass of zinfandel or grenache as your "secondary" red behind the white(s). Both seem to handle fairly complex seasoning mixtures fairly well, especially when they are not from a lean year. This would hold especially true if you served a red-meat dish, more common for Indian cuisine, such as a lamb or goat biryani or vindaloo, or a thai pork pad-phrik, grilled pork-neck, etc.... But I wouldn't have them as the main wine with either of these cuisines.... just as a back-up to enrichen the overall taste spectrum and match a few specific dishes.

            2 Replies
            1. re: Chicago Mike

              Interesting answer.... ;) I assume you serve the white first and then the red?

              1. re: cimui

                I'd serve them both simultaneously. Have a glass of each in front of each diner.