Perfect with Thai Green Curry...
Aromatic and spicy chicken dishes like Thai curry and spicy stir-frys are all about the fragrance and heat and will work well with a high-acid white wine that carries just a touch of residual sugar. An off-dry Riesling is generally the best all-rounder. The sweetness of the wine soothes the reception of heat on the palate and its acidity will lift the flavours. The rule of thumb is, the spicier the dish, the more sweet and rich the wine can be. It is also worth remembering that oak and tannins are the enemies of spicy foods. For example, a heavily oaked Chardonnay comes off as bitter, and young, astringent reds like Bordeaux will only escalate the heat. Alternatively a lager, IPA or a dry Cider will be a good match too.
One of the best pairings with a medium-hot Thai green chicken curry would be an off-dry Pinot Gris (from Alsace or New Zealand) or an aromatic Riesling such as this Riesling from Germany which is vibrant, tangy and refreshing.
