Indulge in the finest Thai cuisine & find your own little piece of Thailand

Pairing Wine with Thai Food

  • Published in Blog

Pairing Wine with Thai Food

Thai food with its strong flavours, rampant spice and ever present chillies can make the choice of wine to go with it a bit of a challenge. In this article we offer some suggestions as to what to look.

A little sweetness is no bad thing

The slight sweetness and floral notes in an off dry Riesling or Gewurztraminer complement the flavours of Thai food and the sugar mitigates the effect of chilli and spice on the palate. Sweetness in the wine also works well with those dishes which are on the sweet side.

Good acidity

Thai food has a strong acidic content especially the Yam salads and dishes with lime or tamarind. These types of dishes should be matched with a wine that has a good level of acidity. Wines with low acidity will be overwhelmed. A Riesling with its backbone of high acidity is a good choice, particularly with the spicy salad dishes, picking up on the main ingredients such as mint, coriander, lime juice and lemongrass. It can also cope with spicy Tom Yam Soup and Green curry. And can even be paired with strong meat dishes such as duck and lamb.

Look for grape varieties with aromatic fruit flavours

The fruit complements the spice. Wines which have the scent of tropical flowers or exotic fruits will match well with the same notes in Thai dishes. Riesling and other German/Alsace wines such as Gewûrztraminer or Pinot Gris again score well here. Other examples include Viognier, Chenin Blanc and Argentinian Torrontés.

How about some fizz?

Champagne or sparkling wine also works well with Thai food, especially the deep fried dishes. The bubbles cut through the grease and refresh the palate. It can also go with the milder curries such as the Mussaman or Yellow curries.

Rosé may be OK

Rosé with its refreshing white characteristics combined with the sweet aromas of red berries can work well with the wide variety of Thai flavours.

Not too much oak

Oaky wines such as a lot of Chardonnays do not go well with Thai food. So if Chardonnay is your thing look for one with not too much oak.

What about red wine?

The choice of red wine is more limited. Tannins react badly with the spice. So fancy Bordeaux wines and big Australian reds are best avoided. If your preference is for a red wine you might opt for something light and fruity such as a Pinot Noir or a Beaujolais.

We’d love to hear about your experiences of enjoying wine with Thai food.

Read more...

Dealing With Allergies

  • Published in Blog

Thai food uses a wide range of ingredients which help to create a taste sensation that many people adore. However, due to the wide range of ingredients in Thai dishes, it is important to be aware that some people may not be able to enjoy some of the most common dishes because of the presence of allergens. 

Coeliac Awareness Week 

The week beginning 9 May has been designated Coeliac Awareness Week. The aim of the week is to improve diagnosis and to empower more people to ask themselves “Is it coeliac disease?" by highlighting the most common symptoms. But what if you have the disease? Is it safe to eat at a Thai restaurant?

One of the biggest issues for coeliacs is the use of soy sauce which is a common ingredient in many stir-fried dishes. But there are many tasty Thai dishes which are suitable for coeliacs. At The Lime Leaf we have a gluten free menu which coeliacs can choose from with confidence.

Other Allergies

In December 2015 an EU Regulation came into force requiring food establishments to provide information on the presence of the following 14 allergens:

  • Cereals which contain gluten – wheat, rye, barley, oats 
  • Crustaceans for example prawns, crabs, lobster, crayfish 
  • Eggs 
  • Fish 
  • Peanuts 
  • Soybeans 
  • Milk and lactose 
  • Nuts 
  • Celery 
  • Mustard 
  • Sesame 
  • Sulphites/Sulphur Dioxide 
  • Lupin 
  • Molluscs - mussels, whelks, oysters, snails and squid

At The Lime Leaf our staff can advise which dishes contain any of the above allergens. We have also prepared a table which shows the allergens which are present in each dish. It may be worth highlighting that shrimp paste is a common ingredient in most Thai curry pastes and fish sauce is used in many stir-fried dishes, including some where the main ingredient is not seafood.

We are ready to answer any questions diners may have about allergens in our food, including those not listed above. 

Read more...
Subscribe to this RSS feed