2006-10-11 01:09:20 · 20 answers · asked by Andy C 2 in Food & Drink ➔ Beer, Wine & Spirits
Ribena, my friend.
2006-10-11 01:11:15 · answer #1 · answered by Conspicuously Inconspicuous 2 · 0⤊ 0⤋
I would normally recommend a Thai lager. Something yeasty like Phuk (yes, it really is called that!) would go nicely with a hot dish. However, if you're trying to impress, go for something EVEN MORE off the beaten track.
I would go for a saké (rice wine) served warm, as this will mute the hot spices in the dish a little without killing the flavour. A Japanese or Thai saké will do. The two are generally very similar.
Alternatively, if you want to go for grape wine, one of the most exported Thai wines (and so relatively easy to find at the mo) is from the Siam Winery. The 'Monsoon' range is fairly common in Western specialist wine merchants and not too pricey. It includes a red made from local 'Pok Dum' (gotta love these names!) grapes which is gutsy and ripe - perfect for spicy meat dishes. The Malaga Blanc/Pok Dum rosé would have a little more acidity and freshness but less body so would be a better choice if you are using softer flavoured meat, chicken or fish for the curry.
Finally. After the curry, it is proper to have a glass of 'firewater.' This is a very potent Thai spirit (but can be easily substitued with a clear Grappa or Eau-de-Vie, hush-hush) and does a great job of cleaning the palate ready for the next course.
Hope this helps.
Eddie
2006-10-11 01:52:39 · answer #2 · answered by Anonymous · 0⤊ 0⤋
To balance the heat you need something that has a sweetness to it. That's why Thai curries often call for coconut milk. So many people get it wrong when they pair spicy Thai foods or sushi with wines, it is very impressive to get it right. An impressive pairing would be a nice white wine with some residual sugars. A nice Reisling or Gewurztraminer, stay away from aged Reislings they tend to have bouquets that sommeliers like but are to harsh for most people (diesel for instance).
Staff at a fine wine shop can help you make a good choice.
2006-10-11 04:40:50 · answer #3 · answered by LAUGHING MAGPIE 6 · 1⤊ 0⤋
The Thai Singha Beer.
2006-10-11 01:15:42 · answer #4 · answered by Rob T 1 · 3⤊ 0⤋
I would suggest a Viognier (somewhat exotic, like your dish, with floral aromas and a slight sweetness that will go well with the spicyness of Thai food). Viognier is predominantly found in the Rhône valley, France and in California.
Your wine pairing would certainly impress your guests.
You can find a nice, young Viognier between $10 and $30 at your local wine retailer.
Or online, I recommend Cline's Viognier at $13.99:
http://www.liquorama.net/index.asp?PageAction=VIEWPROD&ProdID=27366
2006-10-11 01:36:22 · answer #5 · answered by Anonymous · 1⤊ 1⤋
I'd go for either a high quality wine or an oriental drink. How about Saporo beer, or Tiger beer or a nice bottle of Sake?
2006-10-11 01:17:53 · answer #6 · answered by monkeymanelvis 7 · 1⤊ 0⤋
Oh, I would think a high quality beer. The carbonation will help cool the heat from the curry.
2006-10-11 01:11:19 · answer #7 · answered by just browsin 6 · 1⤊ 0⤋
Singa Beer (thai) / Gertstominov (dry wine excellent with spicey food including chinese)
2006-10-11 01:22:44 · answer #8 · answered by Paul D 2 · 1⤊ 0⤋
Since curry is zesty, a good dark beer. I don't think a white wine or fruity drink would be very complimentary.
2006-10-11 01:19:46 · answer #9 · answered by Patricia S 6 · 0⤊ 1⤋
A nice white wine. Or you could try a few exotic cocktails to get the evening off to a good start
2006-10-11 01:19:47 · answer #10 · answered by Leiani 3 · 1⤊ 1⤋
Modern wines tell you on the label which foods to drink them with.
I find it more impressive to be served the drink that I enjoy (Lager) than to be served a drink others find suitable (Wine)
Find out what your date likes and buy that
2006-10-11 01:20:36 · answer #11 · answered by Anonymous · 2⤊ 0⤋