A friend and I got together and were going to “order in” Thai food for dinner. I, of course, offer to bring wine.
Some general rules of thumb in pairing wine with Thai food are that the wine should be low-tannin, light, fruity, and (if the food’s spicy), have a touch of sweetness. My highly knowledgeable colleagues at the New York store helped me pick the Wiltinger Schlangengraben Riesling Spätlese Feinherb Weingut Johann Peter Reinert 2005. (It’s almost as exhausting to type as it is to say.)
I meet my friend and her roommate at their […]