Food and wine pairing

Beautiful scrimps in garlic and olive oil

In the hot weather of March and April big meals are not very attractive. Alas, Thailand has a lot of choice in seafood and lighter dishes are the go. Some rice with tofu and green vegetables and plenty of scrimps are the right stuff for a light meal. The question is which wine to drink with it?

A simple “Chinese set” meal

There is a lot of choice actually. As far as white wines are concerned one could choose a Chenin Blanc from Gran Monte, Thailand, for instance. Or one could have a Pinot Grigio from Italy or Germany. Chardonnay and Sauvignon Blanc are other possible choices.

If the dish is spicy, and the above one was, the ‘Grande Signature de Rapatel’ by Gérard Eyraud, France, a blend of Roussanne and Bourboulenc, is a great choice. The wine is oily and thick and full of apricot flavour. It balances the spicyness of the food in a wonderful way. I never thought that a Roussanne could be such a good complement to Asian food. My tip of the day: try it.

PS: You can get bottles of this wine in Bangkok from Lake House and Comte de Sibour.

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One Response to Food and wine pairing

  1. […] Food and wine pairing (themanfrommoselriver.wordpress.com) […]

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