Pairing Thai Food, with Wines that Work!

We test Thai favourites (roti with satay, pad Thai and green curry) against a tight wine list to find pairings that truly work. A skinsy white surprises with satay, Riesling shines with pad Thai, Moscato calms green curry, and a light red secretly turns up the heat.

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Chapters

• 0:08 Setting The Thai Table
• 2:07 The Wine List Strategy
• 3:40 Satay Meets Red Wine Fail
• 6:05 Moscato vs Riesling With Satay
• 9:40 Skinsy Riesling Breakthrough
• 14:05 Pad Thai Loves Clare Riesling
• 18:10 When Red Wine Amplifies Heat
• 22:00 Pinot, Tannin And Spice Chemistry
• 26:00 Green Curry Trials: Sweetness Helps
• 30:20 Sparkling Backfires On Chili Heat

Transcript

SPEAKER_04 0:08

Hi, and welcome to wine with Meghan Malvia Hit Helping Navigate the World of Wine. I'm Melvia Clear, stored by Master of Wine, Meg Brotman and producer Austin. Today we are gonna have a bit of fun. We're gonna pretend we're at a Thai restaurant because with an on-air sign behind us. It's got some like ambience, I don't know. One of the biggest things that comes up with wine and what people want to know is how to pair it. And one of the hardest things to pair with are these Asian-style dishes that are often have this like sweet bit savory bit spicy, and there's a lot going on. Yeah, right? It's really difficult. So here's what we're gonna do today, Meg. You imagine that we are out for a nice Thai dinner. Nice. I like Thai. I'm gonna give you the wine list. Yep. I want you to pick one wine and we're gonna taste that wine with each dish. And what have you ordered for us, Mel? So I know, all right. So we're looking at the menu. So we're starting, they haven't come over yet, but we're feeling like it's good to start with Froddy and satay, right? Because why would we not? Because satay is delicious, and bread. And bread is also delicious. I I'm a big like I like noodles. Pad Thai, I think, is usually on the menu.

SPEAKER_01 1:23

Yes, definitely. And that's sort of soury. Yeah.

SPEAKER_04 1:26

Yeah, yeah, yeah. There's definitely like a strong citrus sour hit to it.

SPEAKER_02 1:30

It's fish sauce, I think. Yeah, fish fit.

SPEAKER_04 1:32

Yeah, there's a bit going on. But maybe the hardest thing today is gonna be that we have a green curry. And do you like a bit of spice? Yes. So so I know we're out for dinner. You're probably gonna order it medium spicy. Yes. Yeah. But green curry is hotter than red curry, isn't it?

SPEAKER_01 1:48

Is it? Yeah, I think it is. No?

unknown 1:50

I don't know.

SPEAKER_01 1:50

Oh, I think it is. Okay, so when I make green curry paste, it always seems spicier than the red curry paste. And I always thought that red chilies were hotter than green chilies.

unknown 2:00

Yeah, okay, you might be right there.

The Wine List Strategy

SPEAKER_04 2:01

I have no idea. You are definitely the best person in this room. Yeah, don't look at it. Um, okay, Meg, I'm about to hand you the wine list. You haven't seen it yet. Okay, so we've ordered our food.

SPEAKER_01 2:11

We got choices are uh sparkling brute from Marlborough for zero zero alcohol sparkling. Well, that's out.

SPEAKER_04 2:23

I thought so, so for anybody who hasn't done Wessit, or if you have, listen in. Alcohol increases the perception of spiciness. Yes. So I I was throwing it in there because I was like, eh, but no. Meg Meg wants us to have a nice night out and we're not drinking non-alkaline.

SPEAKER_01 2:43

So then I've got a Riesling from the Clear Valley, a Fiano from the King Valley, and a Moscato d'Asti. Oh, and then I've got to pick a Pinot Noir from the Arrow Valley, a Syrah Grenache from Heathcote. Oh, or a Sheres from Mudgy. Alright, so with our roti, is that you want me to match the wine to the dish? Yeah, to the satay.

SPEAKER_04 3:03

I think we can all agree that anything will go with roti. It's not has no flavour. But so satay really is the main thing you're pairing with here. I'm almost going to go with the Syrah Grenache. No, shut up, really.

Satay Meets Red Wine Fail

SPEAKER_01 3:15

Well, I'm looking at this. The sparkling, no, with peanuts. Riesling, I think, would because it's that sort of green fruit, would go well with the green curry with the acidity and coconut milk. And then because the pad thai is sour, is often sour, because you put tamarind in it and fish sauce, I thought the Moscato d'Asti might be nice. But then you have often people do sweet things. Oh, I'm confused now. We can do two if you really feel passionately about it. Let's try Cried Grenache from Heathcut with our roti.

SPEAKER_02 3:50

All right.

SPEAKER_01 3:50

Then let's try our Riesling. Can we try it with both the curry and the pad thai? Sure. So generally, what I do if I'm doing food and wine pairings is I taste the wine first, so I've got a baseline for it.

SPEAKER_04 4:03

Alright. So we have a series.

SPEAKER_01 4:06

Oh, that's nice.

SPEAKER_04 4:06

Who's um that is nice. That's Fee. It's um from DeBorderly. It's part of their portfolio. And then I take the food. Oh, it's from Heathkit. Yeah, so I haven't actually told you what the brand is because I didn't want you to just see a brand you liked and decide to drink it. And also when you go out, often um, you know how there's a lot of like unknown wines. Yeah, so I think we just need to go off the region and the varietal and not mention specific brands. All right, are you already I've tried the so we've tried the wine, we've got a baseline. It's a really nice smooth Grenache Syrah Rebfruit.

SPEAKER_01 4:43

Does not work at all.

SPEAKER_04 4:44

Really?

SPEAKER_01 4:46

It's interesting because we really like the wine. I the wine's lovely, but the coconut milk in the satay sauce makes the tannins. Try it, Austin.

SPEAKER_04 4:59

Oh, it's awful.

SPEAKER_01 5:00

Isn't that awful? Oh, can we get some more wines lined up and then we can Yeah.

SPEAKER_04 5:06

Meg is acting. Science.

SPEAKER_01 5:09

Women in STEM.

SPEAKER_04 5:13

All right, what do you want then?

SPEAKER_01 5:15

Oh, can shall we go? Shall we go that now with the curry and the pad thai? No? I think let's go one dish at a time, but we can try different wines with the dishes. At the end, okay.

SPEAKER_04 5:26

So what wine do you want to try with it then?

SPEAKER_01 5:28

I what am I doing?

SPEAKER_04 5:29

Oh you can choose another wine.

SPEAKER_01 5:32

I'm not gonna go red. I'm terrified now. Yeah. I'm thinking maybe the moscato? Probably. Yeah, shall we try the moscato?

SPEAKER_04 5:40

Oh, are we gonna try the Riesling? Because we should try before the Moscato.

SPEAKER_01 5:43

Yes, we are gonna try the Riesling.

SPEAKER_04 5:45

But not with this? No. Okay, okay, let's just go straight to the Moscato. We've got the uh good old Aldi Moscato.

SPEAKER_01 5:50

Oh, the beautiful bottle.

SPEAKER_04 5:52

We all know that we're a fan of this one.

SPEAKER_01 5:54

It's 5% alcohol, perfect wine to take, a little bit of frizzante.

Moscato vs Riesling With Satay

SPEAKER_04 5:58

And now we have to go through the unfortunate task of eating more satay. Have you got your baseline? Did you sip your moscato? Alright. Oh, that is yum, isn't it? But does it? I worry it's gonna take away from the food. Like it's so much flavour.

SPEAKER_01 6:12

The aim for me is for the food to make the wine look better. That's always what I look at.

SPEAKER_04 6:17

Not to to have an all-round enjoyable mouth experience.

SPEAKER_01 6:21

That is fairly neutral.

SPEAKER_03 6:23

It's I heard it as I said it.

SPEAKER_01 6:24

Both of them are a yum. I don't think they enhance either. It's more like a mutually exclusive relationship.

SPEAKER_04 6:32

Yeah, agree. They don't interact with each other at all. They make no impact on each other, which probably means it's fine. But I don't kind of want it to enhance it. Is anything gonna work? Probably not, is it?

SPEAKER_01 6:44

What do you normally have with Sato?

SPEAKER_04 6:46

Do we try the Riesling?

SPEAKER_01 6:47

I would almost say have a beer while you're having that and then move on to the rest of the room.

SPEAKER_04 6:50

You really don't think anything in here is gonna work? Let's try the Riesling. Let's try the Riesling. Oh my we're supposed to be able to find the answer and not just send people to one of the category.

SPEAKER_01 7:01

Well, and I wanted to try the pikes. Oh my god, I love this wine.

SPEAKER_04 7:05

I know you do. And that's why I was like, choose my Riesling.

SPEAKER_01 7:08

I've got my glass. Oh, if I've got a sp an extra glass. Okay, thank you. Okay, so baseline.

SPEAKER_04 7:14

Alright, so we love pikes. It is Eden Valley Riesling. Uh, I think it's carrying vintage. So let me double check. 25. So it's gonna, we expect it to be crisp and fresh and pretty much everything. Is Claire the one that you get floral? Oh no, it's not Eden Valley, it's Clare Valley.

SPEAKER_01 7:33

Claire Valley is lime juice. Lime juice chore.

SPEAKER_04 7:36

Yeah, that's exactly what that is. Alright, how's it going?

SPEAKER_01 7:39

The wine, yeah, I can still taste the wine, it's still delicious, and it the food doesn't detract from the wine, but it doesn't enhance the wine either. It's sort of another one of those exclusive. I'm just trying to think. Maybe you see it's something with more phenolicky grip. Maybe a chillable red.

SPEAKER_04 7:55

We've got a Pinot, but it's not chilled.

SPEAKER_01 7:57

What about that skinsy Riesling that we did?

SPEAKER_04 8:00

Oh, go on.

SPEAKER_01 8:01

Just so off track already.

SPEAKER_04 8:03

When when we were talking, when I was briefing Meg at the start, I was like, the aim is to do one wine per dish. We're still on the first dish, and we're about to pour the fourth wine.

SPEAKER_01 8:11

Alright, sorry, sorry, but we'll we'll No, it's fine, we're having fun. So we did we record a number of episodes on it one day. So we have a skinzy riesing from Patrick in the Kunawara that we tasted, and I'm just thinking because of the richness of that satay sauce, like you forget how rich it actually is. You think about the fat that's in peanuts and the fat that's in coconut milk.

SPEAKER_04 8:32

Yummy and peanut butter, but you're right, it's actually like it is super rich.

SPEAKER_01 8:35

Yeah, and also the bread, because it's a little bit cold now, it's starting the whatever fat is in that is starting to harden out a bit. So I'm gonna just taste the skinzy Riesling again.

SPEAKER_04 8:45

If you haven't listened to the episode, we were really impressed at the yeah, phenolic grip and the richness of the Riesling, whereas normally a Riesling this young would be more crisp and just kind of exit your mouth really quickly, but there's a depth and like almost like a chewiness that you don't normally get, which we love. All right. Um, Austin, I can't wait for the videos of this because the concentration on Meg's face, she's genuinely treating this like a scientific experiment. She is in.

SPEAKER_01 9:12

I like that because it does, while there's no real there's no, we we talk about what are the three C's of tasting? Contrast, complement, complete. Yes. So there is a contrast in flavors in this, but there's a contrast in structure because the peanut is really rich and oily, whereas that is really phenolically and like grippy. So it actually refreshes your palate and says to you, go and have some more.

Skinsy Riesling Breakthrough

SPEAKER_04 9:39

But it it actually interacts with the wine a little bit, yeah, more than the others. That's that's the winner.

SPEAKER_01 9:45

That's the pick.

SPEAKER_03 9:46

Yeah.

SPEAKER_01 9:46

What do you think?

SPEAKER_04 9:48

Satay, choose a skinsy skin contact white.

SPEAKER_01 9:53

I do not believe I'm ever going to recommend drinking orange wine, but this would be a good time for a skinzy wine. Skinsy white.

SPEAKER_04 10:01

Oh my god! Hey, this isn't going where we thought it would. I love it when that happens. I thought, do you know what I thought would happen? We'd choose Moscato for everything. I was like, eh, Moscato's gonna come out on top for everything. So I'm really glad that this is going somewhere interesting.

SPEAKER_01 10:15

No, that's good. Yeah. So if you're going a peanuts-based sauce, I would say go ahead. Skinsy wipe.

SPEAKER_04 10:24

All right.

SPEAKER_01 10:24

Okay, so the next thing that we- you're not gonna find in a Thai restaurant, so you may have to BYO.

SPEAKER_04 10:30

You're going to a BYO restaurant, that's for sure. Or you're getting Uber Eats.

SPEAKER_01 10:33

All right, what's next? Okay, so we have pad thai. I just think the clear oh, the pad thai. So set and I've got a fiano pad thai. I just think the the reason would be best for the green curry.

SPEAKER_04 10:45

I don't think it matters if it's best for a couple, because now that I think about it, in reality, people are good. You're sharing three bottles.

SPEAKER_01 10:53

Yes. So I I think that it should be able to get through. Because pad thai, the way I make it, has my pad thai sauce, has tamarind and fish sauce in it, and some sugar and egg, and also bean sheets, which are quite green. I think that the Riesling would go. That's the Pikes Claire Valley Riesling. So let me try it.

SPEAKER_02 11:13

It's good. Have you already No? You've already done it? Yeah.

SPEAKER_01 11:17

I love that Austin's just like the pad thai is really sour, which is good. It lifts that floralness of the fruit. The acid cuts through the fat, and it almost seems like the pad thai flavours linger for a little bit longer in your mouth after you've had a sip of the wine. I could do this for a living. I'd be the size of a house. I've already put on three kilos, haven't eaten all that lobster when I was away.

SPEAKER_04 11:39

You know, that's exactly what familiars do. That's her job.

SPEAKER_01 11:44

Yeah, but then they recommend wines which you clearly don't want. Like what happened to us last time we were together.

SPEAKER_04 11:51

Oh my god, can we tell that story? No, I'm I interrupt this to tell the story. We're in a bath.

SPEAKER_01 11:57

I asked my husband, was I out of line? He went, no. No, because you clearly saw what you wanted. Okay. And then you were brought something completely different.

SPEAKER_04 12:07

I said, We're thinking about what were we thinking about getting? We got meatballs. No, no, the wine that we were originally gonna get. You we wanted a uh the grillo. Grillo. I was like, we're thinking about getting the grill. But look, we're just in the mood for something interesting. Do you have um Meg wants crisp um a crisp? Crisp and delight, crisp and delicious. I want something interesting. We're thinking about going down the route of the grillo. What do you think? And she goes, Oh, I have a thing for you. She comes back with a fiano. And as soon as I say fiano, she comes back with Pet Nat Rose with Cab Mac in it. Oh God, I know. She just said every word that Meg hates.

SPEAKER_01 12:47

All in a variety. Melon Austin is sitting there, like really, really sweetly, like looking at her, and I just went, no. She said, she just Meg looks up at her and said, no.

SPEAKER_04 13:05

And I was like, me and Meg just, me and Austin just died in our settings.

SPEAKER_01 13:10

And I clearly must look like the boomer mother of these two things.

SPEAKER_04 13:13

Literally, we were like, we are so sorry about Karen.

SPEAKER_01 13:20

I mean, it was, I've got to say, go there. Dr. Morse, is it called? Yeah. It was a great place. No, it was awesome. Food was awesome. Oh, those meatballs. The girl had she had really good wine knowledge and was clearly passionate about it, what she was doing.

SPEAKER_04 13:35

And I liked both of her recommendations for the record. The pad thai makes the skinsy Riesling. I've tried that as well. Like crisp Riesling. Yes.

unknown 13:45

Oh.

SPEAKER_04 13:46

Oh well, you guys already proved that the other Riesling was good. So I just wanted to see what this one went.

SPEAKER_01 13:51

Actually, do uh yeah, put the pikes in there and I'll do a compare and contrast. This could be a very long episode of us just blathering on while you people are trying to listen.

Pad Thai Loves Clare Riesling

SPEAKER_04 13:58

Some of the people really like it when we just blabber on. Not everyone, but I'm sure we'll retain some of our listeners. I just wanted because sometimes you are only going to open one bottle to get you through all your ties. So I was like, I just kind of wanted to see how this one would go. And it really works. Skinsey. Skinsey wide.

SPEAKER_01 14:15

It's funny because roosing is my default wine wherever we are.

SPEAKER_04 14:18

Yeah.

SPEAKER_01 14:19

Because I do think it is a really food friendly wine. But you I've never actually thought about it in terms of does it work? That pike's raising works really well with that pad time.

SPEAKER_04 14:29

Yep.

SPEAKER_01 14:30

Now I need to try that skinsy raising. And you'd say that makes the skinsey riesing look fresher.

SPEAKER_04 14:35

Yeah, more crisp. Considering it's a Riesling with so much depth, it actually kind of just really freshens and brightens out. You're right. The the the pikes is awesome. Did you say it brings out like yeah? Yeah, there's like a sour lemoniness that lifts the wine? Yeah, yeah, yeah. That's cool. It does bring a different dimension.

SPEAKER_01 14:52

Did I not say in that last episode that that skinsey riesing would be amazing with food? You did. That is good.

SPEAKER_04 14:58

It's good, isn't it? It brings out a different I love it when food brings out a different side of wine that weren't tasting beforehand.

SPEAKER_01 15:07

Exactly. That's nice. It's like I find with goat's cheese and Sauvignon Blanc, it does that.

SPEAKER_04 15:12

Yeah.

SPEAKER_01 15:13

Because goat's cheese quite can be quite grassy.

SPEAKER_04 15:15

Yes.

SPEAKER_01 15:16

And when you have it with Sauvignon Blanc, it lifts that sort of herbaceous which can be nice and refreshing.

SPEAKER_04 15:21

I always tell people, like, think about how much toothpaste changes the way you taste orange juice. Like what you put in your mouth really changes the way you taste the next thing that you eat. And in the case of orange juice, it does it for the worst. But if you get the science right, or if you get it right, then then you can make it work in your favour and change the taste to be something really cool. And in this case of the skinsea greet, it's actually elevated one part of the wine completely. Should we try the red just to prove a point? See if it works. For sake of argument, we might be able to tell people just don't even bother with red wine. Not that this one red wine covers all red wines ever, but nice middle right day, this wine.

SPEAKER_01 16:06

It's bloody delicious wine. Well done, Deport.

SPEAKER_00 16:08

Great wine.

SPEAKER_01 16:09

Oh, that's nice.

SPEAKER_00 16:11

It brings out the heat wine.

SPEAKER_02 16:13

It does. It does. It does. It's not a spicy pie. All of a sudden it is.

SPEAKER_01 16:20

I agree. It makes the wine look really soft and fruity. You know what? You know what? Isn't that the opposite of what we teach in WCT? You know, like a spicy mug. No, I only it tastes like a spicy red, doesn't it? It tastes like a spicy red. I only found out what these things are the other day, and Luca was telling me about tahine. And I'm going, what the fuck's tahine? Apparently that's the stuff you put around there. Have you never had a spicy mug? No, I like my margarita. No, no, no, no, no. Meg, Meg, Meg, Meg, Mac.

SPEAKER_04 16:49

Meg. You've never had a spicy mug.

SPEAKER_01 16:52

No, but you know. Peblets are cocaine.

SPEAKER_00 16:57

How many time was that?

SPEAKER_04 16:59

Don't edit it out as funny. I don't know. That one's up to Meg, but I'm fine with it saying in. Um, no, I'm serious. We are going to get you a spicy mug. That is a good. I see how, from a technical Wessett perspective, that doesn't work with the wine, though. Because Wessett wouldn't want to elevate spiciness that much in a wine. I see how that to them isn't technically correct, but to us, that spice is yummy because we ordered a mild pad thai and we it was almost lacking a bit of spice.

SPEAKER_01 17:33

And it is mild when you've just got the pad thai in your mouth.

SPEAKER_04 17:36

Yes, but you pair it with a light red, and all of a sudden the spice comes to life. Like that's fucking cool.

When Red Wine Amplifies Heat

SPEAKER_01 17:42

Which I think, I mean, we could do there's so many permutations and combinations that we could do. That's it is amazing how that red wine elevates the chili spice in what isn't a spicy dish on your palate. Yeah, yeah. Like it is, it's like you have put a dab of chili powder on your palate after you've drunk the wine. But I uh I wonder if a chillable red would be good in that instance. I wonder what that chemistry is. I don't know.

SPEAKER_04 18:10

I'm sorry, I gotta do it. I'm opening the Pinot. I really need to know. Pinot is the thing that everyone's drinking at the moment, so I'm really interested how it's gonna go. What is the Pinot? Uh this is also Deborts. Remember, Scott just sent us kind of like everything from Deborterly ones.

SPEAKER_01 18:26

Right, so try the Pinot. Haven't we got the best job, people? A job is a stretch. Inoffensive, I would say. But you like the other one better? You don't get that spice. It must be a tannin. Taste the Pinot and see how much No, it is.

SPEAKER_04 18:41

That's what Wesett teaches. Wess it says that tannin increases spice. Spice, I think. We didn't just confuse it with we didn't get green curry in, did we? We didn't get green curry.

SPEAKER_01 18:52

No, because if you ate the pad thai, it wasn't spicy. It wasn't until you put the wine in.

SPEAKER_04 18:57

But did we mi Oh true, true, true, true.

SPEAKER_01 18:59

That because I I thought that too, because even if there was, it wasn't until you put the wine in that the heat came up.

SPEAKER_04 19:05

Yeah, no, that the Pinot was is inoffensive. It didn't do anything. Yeah. But the other one, it it brought the spice to life. Not every full disclosure, not everyone will enjoy that. I don't even think it's technically correct. I think a somele would never suggest it. But I thought it was cool and I would drink it. I agree.

SPEAKER_01 19:25

I think on a hot day, you know, when you want to sweat a little bit and you want a little bit of spice, that's what sweat's for to cool you down. So you have a chillable red that you with tannin in it like that.

SPEAKER_04 19:37

I never intentionally want to sweat. What are you talking about? You intentionally make yourself sweat? Sweat chills you down. Do you not have aircorns? Not in the Arabian desert.

SPEAKER_02 19:50

So to our listeners in the Arabian desert, next time you get your Uber Eats, which is Thai food. Well, this is one of the theories.

SPEAKER_01 20:00

This is one of the theories why these hot, humid Asian climates have developed spicy food and like spicy food because it makes them sweat and chills them down.

SPEAKER_04 20:10

No. That's one of the theories.

SPEAKER_01 20:13

You don't believe me, do you?

SPEAKER_04 20:14

No, I believe you. I just think it's crazy that in the year 2026 we are true.

SPEAKER_01 20:20

Abiding by the air. I'm sorry, if you're in a Thai food market, there's no air conditioning. Trust it, I'll show send you my photos from Thai Bangkok with my curly hair going on.

SPEAKER_04 20:31

I don't like sweating, it's sticky and uncomfortable. I don't want to sweat.

SPEAKER_01 20:34

I just do it. Why'd you go through menopause? Oh my god. Anyway, moving on. We need to try the green curry.

SPEAKER_04 20:41

Breastfeeding. Okay, green curry.

SPEAKER_01 20:43

So I need some more, I need moscato and I need I've probably got enough pipes for using.

SPEAKER_04 20:48

I need more green curry sauce. I mean SARS. It's in your time. I just feel like there's not enough. Okay. So we, by the way, have specifically kept our moscato glass aside. And I think of pretty much any other wine we're tasting, you'd be okay putting whites all in a white glass and reds all in a white glass. But moscato is one thing that you don't mess around with. Once it's had moscato in it, even if it's empty, you can't just put another wine in there. You're not going to taste the wine. You still taste moscado.

SPEAKER_01 21:17

Yeah. So that green curry without wine is warm. I'm trying it with the clear Riesling.

SPEAKER_04 21:24

Maybe I should have put less on, actually, I thought, as I was just like drenching. I'm not even that good with heat.

SPEAKER_01 21:31

Okay, with the clear Riesling, it's a just a meh for me. It's either or nothing.

SPEAKER_02 21:36

It's it's Oh yeah, we got heat. I was heat.

SPEAKER_01 21:41

I think the Moscato's gonna be nice. So they do they do say the classic pairing with Thai food, particularly red curry or spicy food. Oh, oh, interesting. Is Kverts tremor, so with a little bit of residual sugar in it?

Pinot, Tannin And Spice Chemistry

SPEAKER_04 21:55

The the the Claire Valley Riesling. No, I don't think it's nothing. I think it made it hot. And because it was hot to start with, it felt uncomfortable.

SPEAKER_01 22:03

Wait to try the moscado. I don't know whether it's just the building hotness cumulative.

unknown 22:08

Oh, I see.

SPEAKER_01 22:09

Because I've had a few mouthfuls now. We did order medium. And the moscado refreshes your palate, definitely. But I think you still really feel the hate.

SPEAKER_04 22:21

Oh, I find that a lot more refreshing. Just wait. The thing is, I just don't want to drink moscato. Objectively, it is better for food pairing, but I don't want to drink it. I'm never ever in my life gonna be like, let's go get moscado and get Thai food. Like, ugh.

SPEAKER_01 22:37

I think that's a delicious wine. I would happily Yeah, we know you would.

SPEAKER_04 22:41

Moscato drink that.

SPEAKER_01 22:43

We were sorting through our wine fridge after our big purchases while we were away, and Elliot was helping me, and he's going, Where are all these half bottles of Moscato going to go? And I said, They slot in where we can't fit anything else. That's why we buy it. And it's like, no, that's because you buy it because you like it.

SPEAKER_04 23:00

Yeah. I love it. Anyway, you do. It's good, it's good for our brand. It's like make makes you approachable. Oh, that's yeah, I love that.

SPEAKER_01 23:09

Or moscato.

SPEAKER_04 23:10

No.

SPEAKER_01 23:11

But that's a wine prejudice rather than a be objective. You don't think it works?

SPEAKER_04 23:16

No, no, no, no, no. It works. No, sorry. Objectively, sorry. Food pairing. Yeah, 100% objectively works. I just don't want to drink it. Like if I was going out for Tai, I just wouldn't want to drink it.

SPEAKER_01 23:26

What about a Givirts? We should have had a Gavertz. I've got an old Gavirts at home that I'm trying to get rid of. We should have bought I should have bought it.

SPEAKER_04 23:31

Why are you trying to get it rid of it?

SPEAKER_01 23:32

2016 Gavertz.

SPEAKER_04 23:33

Is the skinsy riesling around? That is because my new theory, I'm like, is that just gonna work across the board? Well, generally you would you they say with spicy food you need some sugar. Yeah, so yeah, the rule for spicy food is low alcohol and high sugar or like at least high fruit profile. So and low tannin or no tannin.

SPEAKER_01 23:58

But also we need to do this with Indian food because there's a lot of Indian food that has like a lot of spice flavor, but not heat. That's the plan.

SPEAKER_04 24:06

Well, no, we're gonna assess the data on this episode and see if anyone stuck around to hear us talk this shit. But if they did, then we will indeed do this with a whole bunch of different cuisines.

SPEAKER_01 24:18

To be honest, that raising is now showing a little bit of petrol character. Does it have a year on it, Austin?

SPEAKER_00 24:25

20.

SPEAKER_01 24:27

Have you tried it yet, Mel?

SPEAKER_04 24:28

Are you waiting for me? That's nice.

SPEAKER_01 24:31

Oh, that's nice. Top tip that petrol character in wine is from a terpene, which is a Did you what did you think?

SPEAKER_00 24:43

With the skins you're eating.

SPEAKER_04 24:44

Yeah. Oh, I thought I made it extra splattery. I might make it fire.

SPEAKER_01 24:48

And I wonder if that's because it's phenolic slash tannins.

SPEAKER_04 24:51

Oh my god, of course. So it probably would have been fine. Yes, it was fine with the bad tie, but not with the yeah, um sorry, Megat, we interrupted.

SPEAKER_01 24:58

What's that turpentine petrol character is from a terpene and early development of it is considered a fault and it tends to occur in hot years because of the sunburn on the skins. And because this has had skin contact, you're seeing, I think, an early development of that Riesling in that character in the wine. But that doesn't mean the food patching, it was not a good food patch match at all.

SPEAKER_04 25:23

You know what annoys me is like how come if it presents later, it's this beautiful, amazing character, but if it presents earlier, it's a fault. It's the same taste. So like who cares how they got there? If you're enjoying the taste, I agree.

SPEAKER_01 25:40

Because when I when I studied at uni, it was great. It was great. This is in the 90s, it was great all over the place. And then when I came back from living overseas for 14 years, it was suddenly a fault. Yeah. I can I just suggest we try the Mum sparkling wine.

Green Curry Trials: Sweetness Helps

SPEAKER_04 25:56

Yeah, because if I was doing this at home, I'd probably divert to sparkling straight away.

SPEAKER_01 26:02

Because that curry has quite a bit of heat in it, and nothing's worked so far. So let's just try some sparkling. And then we'll be done, will we? And we'll just we can just do that.

SPEAKER_04 26:14

And then that's it. Um, but we probably need to give our final verdicts of if you were to open, okay, say you're choosing one to two bottles to bring to BYO restaurant, what they would be, you have to choose.

SPEAKER_01 26:25

Don't do a red if you're going to Thai.

SPEAKER_04 26:27

Yeah, but didn't we like it? We liked the Syrah Grenache.

SPEAKER_01 26:30

With the pad tie, didn't we?

SPEAKER_04 26:32

Yeah, it's almost like if you're going to Thai and you like spicy food, but the people you're with don't, bring a red. And and it will elevate the spiciness for you, so you'll enjoy the spice. But yeah, right. Top tip. It's like bringing your own little can of chili powder. Yeah, it's like a bringing, except it's not. You bring a red wine, you drink red, everyone else drink moscado, and you'll get extra spice. It's like the spice girls, Victoria Beckham. Just like what just happened?

SPEAKER_02 27:02

Can that be a social clip? Just like the spice girls.

SPEAKER_01 27:06

Well, you're obsessed with the Beckhams.

SPEAKER_03 27:08

We've got to bring the Beckham's into every episode. No, I just happen to listen to podcasts that are obsessed with the spectrum.

SPEAKER_01 27:15

Oh, the sparkling's nice. Uh actually, no. Whoa. Wow, what just happened? So when you've got it in your mouth, it the sparkling actually looks quite full and rich. And then when it goes down, it seems like it carries the chili with it, and so that takes the heat all through the back of your palate, down your throat. No, that's not a good match.

SPEAKER_04 27:34

Should I just say notoriously, wine is actually not what you should choose with spicy food. We're trying to achieve the impossible by pairing something with spicy food.

SPEAKER_01 27:44

I want to caveat that with there is spice and spice. There's heat. Oh, true, true. I mean heat spice. Yeah, and then there's spice. So Indian food doesn't always have like a Vindaloo boom year bum heat, but it has a lot of spice to it. So if we pick something like a massaman curry, which has got more peanut in it, it will be different. We deliberately chose something that was uh chili spicy. Yes. Oh, Austin's got something to say. Go.

SPEAKER_00 28:13

Because this does seem to be quite difficult to match Thai food with wine. Yes.

SPEAKER_03 28:18

But I feel like Chinese food and wine goes together quite well. Well, Western West sorry, is it just the Western Chinese food goes really well with actually Western Chinese food is quite sugary, isn't it?

SPEAKER_04 28:30

Like honey, chicken, lemon chicken. That it's quite and sugar actually traditionally doesn't go that well with wine unless it's sweet wine.

SPEAKER_00 28:37

They're just fatty porks and big.

SPEAKER_04 28:39

There are seven Chinese cuisines.

SPEAKER_01 28:41

Oh god. Of course you know that. Um so Cantonese is more soy based, which is generally what we all right.

SPEAKER_04 28:50

I I this this question feels too big for this episode. Let's do a whole episode on Chinese. I if you're gonna go through every single cuisine.

SPEAKER_01 28:57

I'm with you, because I travel a lot through China, um, and my aim was to actually go back. Well, since I just go to Yopcha. My aim was to to go back to China. But Lanzar noodles.

SPEAKER_03 29:11

Lanzown noodles.

SPEAKER_04 29:13

My local food chocolate. My local food corn has honey chicken.

SPEAKER_01 29:17

No, but we have Chinese and then we have Australian Chinese. So sometimes you feel like ordering Chinese, and sometimes you order Australian Chinese, which is sweeten up sour pork, honey chicken, Mongolian beef. It's all Aussie, Aussie Chinese. Alright, we're gonna wrap this up.

SPEAKER_04 29:31

Yes. This is an episode that we're really not sure about. We would love your feedback on this episode. Did you enjoy it, or do you want us to just shut up and keep giving you actual education about wine? If you loved it, please let us know you'll make Meg's day because I think she's just had a blast here. We could do the seven Chinese cuisines and be fucking awesome. I would like to go through lots of different key dishes and maybe not, maybe we don't do all seven Chinese.

SPEAKER_00 29:57

What did we decide on though?

SPEAKER_04 29:58

Oh, sorry, what did we decide?

SPEAKER_00 30:00

Nothing.

SPEAKER_04 30:01

No, no, no, no. Skinzy, skinsy white, a skinsey white, it has the best versatility.

SPEAKER_01 30:06

But it makes it spicier.

SPEAKER_04 30:08

It does, but only if you get the really spicy one. I think it went really well with the first two. The last one, I get no, it didn't. The last one only went with the Moscato.

Sparkling Backfires On Chili Heat

SPEAKER_01 30:17

Yeah, but even then it wasn't great. And would you care the Moscato's not going to carry you through the whole thing? We need to try it with cavertz, I reckon.

SPEAKER_04 30:26

I love the little tip though, that if you and it might happen if you're like in a family or if you're with partners or whatever, one there's always one that likes spice more than the other one. So maybe one of you has Moscato. If you don't like spice much, it'll tone it down. And if you like spice more than what mild or medium that you've been given, drink it with red and it'll turn it up. Yeah. All right. Definitely. All right. Well, that is it for today. We will be back with you next week. Uh, thank you to Spaces in Abbotsford for having us. Thank you to Austin for producing us from McCleary Productions. Until next time, make sure you're following us on all the things that you should follow us on and enjoy your next glass of wine.

SPEAKER_00 31:09

Marketing Manager 101, like all the things that you should be following us on. You but drink well.