Thai food is all about balance: sweet, sour, salty and spicy, often in the same mouthful. That makes it one of the trickiest cuisines to pair with wine, but also one of the most rewarding. The secret is to pick wines that cool things down rather than add fuel to the fire.
The three rules for spicy food
- Go easy on alcohol. Alcohol amplifies chilli heat. Wines around 11–12.5% are much more comfortable than a 14.5% blockbuster.
- A touch of sweetness helps. A little residual sugar soothes the burn and balances lime and fish sauce.
- Avoid big tannins and heavy oak. Both clash with chilli and can make spicy food taste bitter.
Riesling: the all-round winner
If you only remember one wine for Thai food, make it Riesling. It’s aromatic, zesty and often has a whisper of sweetness, all of which suit Thai flavours perfectly.
For medium-spiced dishes, an off-dry German Riesling is ideal. Kloster Eberbach Riesling Kabinett is light, limey and delicate. For hotter dishes, Schmitt Söhne Piesporter Michelsberg is sweeter and lower in alcohol, a brilliant fire-fighter.
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Kloster Eberbach – Riesling Kabinett – White wine from Germany (1x 0.75 L)
£15.25 -
Schmitt Söhne Piesporter Michelsberg Mosel German White Wine – 75cl 9% ABV – Serve Chilled; Fragrant Peach & Green Apple, Clean Fresh Finish | Pairs with Meat & Seafood – Gift-Ready
£13.95 -
Famille Hugel Classic Gewurztraminer 75 cl
£18.52
Gewürztraminer: made for aromatic curries
Gewürztraminer smells of lychee, rose and ginger, and those exotic aromas echo the lemongrass, galangal and kaffir lime in Thai cooking. It’s a superb match for red and Massaman curries. Try Hugel Gewurztraminer or Gustave Lorentz Gewürztraminer Réserve, both from Alsace.
Green curry
Green curry is fresh, herby and often quite hot. A crisp Sauvignon Blanc picks up the herbal notes nicely, especially from New Zealand. Brancott Estate Sauvignon Blanc is zingy and fragrant. If it’s really fiery, switch to an off-dry Riesling.
Red and Massaman curries
These are richer and sweeter, with coconut and warm spices. Gewürztraminer, Viognier or an off-dry Pinot Gris all work. Massaman, with its peanuts and potatoes, can even handle a soft, fruity red such as a chilled Beaujolais, like Domaine Girin Beaujolais.
Pad thai and noodle dishes
Pad thai is sweet, sour and nutty rather than very hot. An aromatic white with good acidity is perfect. Try Martín Códax Albariño or a dry Riesling.
Tom yum and sour soups
Hot and sour soups need high acidity to match the lime. Sauvignon Blanc and dry Riesling are your best bets.
Thai salads
Som tam (papaya salad) and larb are fresh, sour and often very spicy. A crisp, off-dry white or a pale rosé works well. Mirabeau Belle Année Rosé is a lovely summery match.
What about beer?
Honestly, a cold lager is never a bad shout with Thai food. Asahi Super Dry is crisp and clean. But give Riesling a go and you might be surprised.
Quick picks for Thai night
- Best all-rounder: Kloster Eberbach Riesling Kabinett
- Best for red curry: Hugel Gewurztraminer
- Best for green curry: Brancott Estate Sauvignon Blanc
- Best for very hot dishes: Schmitt Söhne Piesporter
Chill your whites well, around 8–10°C. A cold glass is more refreshing when the chilli kicks in. If you enjoy these, read our guide to the best wine with Chinese food too.
FAQs
What wine goes best with spicy food?
Off-dry, aromatic whites with lower alcohol, especially Riesling and Gewürztraminer.
Can you drink red wine with Thai food?
Yes, with milder, richer dishes like Massaman curry. Choose a light, fruity, low-tannin red and serve it slightly chilled.
Why does wine make spicy food hotter?
Alcohol intensifies the burning sensation of chilli. Lower-alcohol wines are much more comfortable.