Thai cuisine's big flavours and distinct spices demand a bold wine that can stand up alongside them. In most cases that will mean an aromatic, fruity, high-acidity white wine. Grapes like Riesling, Gewurtztraminer, and Pinot Gris (Pinot Grigio) are ideal. And you don't need to restrict yourself to dry wines - the spice conceals any residual sugar in an off-dry wine, allowing the fruit flavours to shine through.
With more delicate Thai dishes, a lighter wine can be ideal. The Crios Torrontes and Tiefenbrunner Sauvignon Blanc shown below are great examples. Torrontes echoes the lemongrass hints in much Thai food, while a good Sauvignon has delicate, elderflower aromas and a fresh, intriguing nettle-like quality.
Here are some wines that we recommend highly. Click on each image for further details and prices.