TALES OF THE VINE

In the previous two columns I reviewed the ins and outs of wine in Thailand and laid out some basic concepts for pairing wine with Thai cuisine. This week I address the practice of bringing wine to a restaurant.

Those of you from Australia and New Zealand are doubtless familiar with the concept of bringing one’s own wine to a restaurant, as the practice originated there and remains standard practice. Elsewhere, ‘rules’ about bringing one’s own wine vary considerably according to local custom and the policy of the restaurant.

Read more »

So you are a resident who has found a knowledgeable wine merchant or a visitor who has discovered a restaurant passionate for fine wine. Congratulations, you have dispelled the myth there is no good wine on offer in Thailand. Now, how do you enjoy your wine with the distinctive and savoury flavours found in Thai cuisine?

When asked this I usually preface my response by noting the obvious fact that there are only five flavours human beings can perceive ? sweet, salty, sour, bitter and savoury. It does not matter if a cuisine is Thai, Japanese, French, Indian, Russian or even Jamaican, there are only five flavours. Fundamentally, pairing wine with Thai food is no different than with any other cuisine. Read more »