Tom Kha Gai is a spicy dish with a lot of flavours. Finding a perfect pair can be a challenge.
First of all, the wine needs Acidity and Citrus notes to balance the Coconut Milk. Second, the wine needs a little Sweetness to calm the Spices.
A dry Riesling Spätlese goes very well with spicy Thai food. It has the right acidity and the right sweetness.
If the soup is extra spicy, you could go for an Off-Dry Riesling Spätlese, or a Gewürztraminer or a French Off-Dry Pinot Gris.
If the soup is not typical spicy we suggest a Sauvignon Blanc from New Zealand. This wine melts all the flavors together and is a winner with many Asian dishes.
Italian Lugana and Spanish Rueda are similar suggestions, because of the similarity with Sauvignon Blanc.
Sparkling Rose wines can be fruit-forward and ripe. If they have enough sweetness, they can smoothe the palate after a spicy Tom Kha Gai.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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