Dear Wine Ladies,
Next week I’ll be having the ladies over for an evening of wine, food and fun. I’ve decided to go with Pad Thai for something a little different. I have no idea which wine to pair with it. I normally drink red, but I know most of the girls will only drink white. Any suggestions?
That’s quite a coincidence as we ourselves just enjoyed some wonderful Pad Thai last weekend. Two of us ordered a Sauvignon Blanc from New Zealand, which went beautifully with the dish’s slight sweetness, and heavier style sauce. The wine in contrast was dry, aromatic and had a crisp acidity, which proved to be a perfect match. One of the other ladies opted for a Riesling Spatlese, which means late harvest in German. This off-dry wine too, paired very well, with the hint of sweetness off-setting the spiciness of the dish, while still offering good acidity and preparing the palate for another bite. Other suggestions, sparkling wines are great partners, try a Prosecco or a Cava, not expensive but good palate cleansers easily equipped to cut the richness of Thai food or look to roses or fruity reds with softer tannins such as a Beaujolais or a Pinot Noir. Enjoy!
The Wine Ladies, Georgia and Susanne
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