Wine for Thai food?

[foodgeek]

What wine would you recommend for an assortment of Thai dishes? Some will be spicey, some not.

NYC people, We are talking about Sripraphai.

[Jason Perlow]

Gewurtztraminer. Alsatian please. Nice and spicy with good sweetness.

An off-dry Reisling Kabinett from the Mosel too will also work well.

[foodgeek]

Thanks Jason. Picked up some Alsation on the way home. The guy in Crossroad liquors made the same suggestion. :)

[Fat Guy]

The German and Alsatian wines are the traditional recommendations with Asian foods, endorsed by virtually all the experts. But I'd also consider a nice, dry sparkling wine -- perhaps something from Oregon. In my tastings the sparklers have been even more versatile than the Germans and Alsatians.

[foodgeek]

Thanks Steven,

I actually purchased a sparkling alsation at the same time. I guess that bottle is another option.

-Jayask

[Jason Perlow]

Dunno about Oregon, but sparkling would work. Maybe a Reisling Sekt or a sparkling Weisserburgunder. Something very clean and not oakey.

[tommy]

Quote: from Fat Guy on 8:00 pm on Oct. 26, 2001

But I'd also consider a nice, dry sparkling wine -- perhaps something from Oregon.

i've never met a food that doesn't go with a good sparkler.  of course i'm being a bit over the top.

and i agree, an alsacian white with thai is a good thing.  some think the acidity of new zealand SVs is too much for thai, but i also find that enjoyable.  of course, thai is a dynamic food, and one needs to match the coconut milk based dishes a bit differently than the citric and spicey salads and whatnot.

but really, fried chicken from KFC and a bottle of dry sparling wine is a fine fine sunday afternoon lunch.  there's something about that grease and champane combination.  yummy.