When Thai meets wine
A variety of Thai food

Cold beer is always good but there are several more sophisticated ways to partner this most popular of Asian cuisines, writes Curtis Marsh.

There is a great deal more complexity and flavor in Thai cooking than many other Asian cuisines and, contrary to perception, it can be paired successfully with wine.

I can fully relate to an ice-cold beer if you are eating at a stall in the sweltering heat of Bangkok. However, beer does not appease the chilli factor and, as the locals suggest, warm green tea is a better solution to extinguish the fire.

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Misha’s Vineyard Gewürztraminer 2008 Central Otago, New Zealand

The Wandering Palate predicts a renewed enthusiasm for the wine worlds must unfashionable white grape, particularly in the Asian market – only with an antipodean accent.

Gewürztraminer has unquestionably been the most maligned and misunderstood white grape amongst wine consumers over the last decade, even amongst wine enthusiasts and connoisseurs, it has been and arguably still is, out of favor.

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