How to Pair Wine with Spicy Asian Food

4 Written by Etty Lewensztain on June 14, 2011 – 5:00 am

Photo by Stephanie L. Smith

Editor’s Note: Asian cuisine is often overlooked when it comes to wine pairing suggestions, and that’s something we’d love to change. If you love wine and enjoy spicy Asian cuisines–especially Thai, Indian, Vietnamese or Korean–then you’re in the right place!

Here are Etty’s top tips for pairing wines with some of your favorite spicy Asian cuisines, along with a couple of classic pairing suggestions. Our favorite tip: temper heat with sweet!

Do you pair wine with Asian food? Share your favorite pairings and tips below!

Posted to » Beverages, Wine

Tags: Thai food, wine pairing

Aliamars

I never knew what to pair with spicy foods. I will try your recommendations!
http://blog.justinchen.net/ Justin C

Most asian restaurants don’t seem to have great wine lists or much emphasis on wine so bringing your own sounds like a great idea.
http://twitter.com/rhcerff Robert Cerff

I like the “temper heat with sweet” idea. I’ve applied that to spicy foods and beers for ages.
Pingback: Menuism: What Makes A Wine Age-Worthy? - Start Catering | Start Catering

Author: Etty Lewensztain

E-Mail Etty Etty's Website Follow on Twitter

Etty Lewensztain is the owner of Plonk Wine Merchants, an online shop focused on small-production, artisanal and altogether great cheap wine. The food- and wine- obsessed Los Angeles native cut her teeth in the wine biz running a marketing campaign to promote Chilean wine in the United States, and is certified by the esteemed Wine & Spirit Education Trust (WSET) and the American Sommelier Association. Plonk Wine Merchants specializes in hidden gems from around the globe and every bottle in the store is priced below $30. Follow Plonk Wine Merchants on Twitter @ PlonkOnline.