Asian and international
What wine goes with pad thai?
Pad Thai is a balancing act on the plate: tamarind sourness, fish sauce salt, palm sugar sweetness, chilli heat and crushed peanut fat, all at once. That combination defeats most red wine and rewards anything aromatic with a little sweetness of its own.
The sweetness in the sauce is the deciding factor. A bone-dry wine tastes sour and stripped against palm sugar, which is why the classic dry white advice fails here. Match the dish's sweetness and everything falls into place.
The best matches
Off-dry Riesling
About this grapeThe single best answer. A German Kabinett has the residual sugar to meet the palm sugar, acidity high enough to cut peanut fat and fish sauce, and low alcohol that will not amplify the chilli. Nothing else covers all four at once.
Gewürztraminer
About this grapeLychee and rose against tamarind and lime is a genuinely striking match, and the oily texture stands up to peanut. Its low acidity means it works better with a milder Pad Thai than a face-melting one.
Pinot Gris (Alsace style)
About this grapeRicher and rounder than its Italian namesake, often with a touch of sugar. Handles the sweetness and the fat, and the spiced stone-fruit character sits neatly beside coriander and lime.
Prosecco
About this grapeExtra Dry Prosecco is slightly sweet by design, and the bubbles scrub peanut oil off the palate between mouthfuls. The most forgiving option if the table is eating several dishes at once.
What to avoid
Tannic reds and anything above 14% alcohol. Both amplify chilli heat, and tannin plus fish sauce produces a metallic finish. Oaked Chardonnay clashes with the tamarind.
One thing to keep in mind
Serve it colder than you think, around 8°C. The chill keeps the sweetness from feeling cloying and refreshes the palate against the heat.
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