But, all too often, the customer is not quite sure which wine to drink. It is common for people to feel that they have not enjoyed a wine with their meal. It may well be that the wine was bad but, more likely, it was that the wine wasn't a good partner for the food. For example, should you eat sliced beef with fresh chilli and onion, washed down with a bottle of Pinot Grigio, you may feel disappointed with the wine. In fairness, this is a light, quite delicate white from North East Italy which is easily overpowered by the flavour of the dish.
Many white wines are great with spicy food.
Their natural acidity and crisp, clean flavours will cut through the taste of fragrant coriander, lemon grass and other Thai herbs. You will feel refreshed and find that these wines are great with spicy foods. Wines like a crisp and youthful New Zealand Sauvignon Blanc, a spicy and fragrant Gewurztraminer or a richer Australian Chardonnay, enhanced by subtle oak ageing, will go down a treat. As for reds, the more delicate, less tannic wines like Beaujolais Villages or a Merlot are well suited to most dishes. Wine and Thai food are the perfect partners so it is worth taking that extra minute over the choice of your particular bottle.