I spent this afternoon with the team at Thai Square in Minories selecting wines for their new June list and matching these wines with Thai food.
A key factor which complicates this is choosing a pairing that matches spice levels correctly. My personal guide is two pronged. Firstly I match the flavour intensity of both the dish and wine. Secondly I compare the expected heat from both the spice of the dish and the alcohol level of the wine by matching these with an inverse relationship. As spice increases we want less alcohol for instance.
Favourite matches were:
Gang Kiew Wan: Green Curry of chicken cooked in coconut milk with pea aubergines, lime leaves, bamboo shoots, and sweet basil with Chablis Domaine Jean Defaix 2008
www.chablis-dampt.com
Pla Neung Si-Ew: Dover Sole steamed with fresh ginger, spring onion, and dark soya with Spy Valley Marlborough Sauvignon Blanc 2009
http://www.spyvalleywine.co.nz/
Drunken Duck: Roasted duck breast with chillies, long beans, and basil with Altas de Ruesca Rosado Calatayud 2009
http://www.bibendum-wine.co.uk/retail/wine-details/11ELS11B2009/Altas+de+Ruesca+Rosado+Emporda+2009+75cl
Sua Rong Hai (Weeping Tiger): Sirloin of beef marinated and grilled, served with chilli and lemon sauce matched with Gigondas Domaine Font-Sane 2008.
If you're near the Tower of London then please visit Thai Square. The food is stunning value for money. Ask for Noi or Andy and say that I sent you.
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