Wines that pair with
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White · Medium · Off-dry
Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.
Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli
Lychee and rose notes lock onto galangal, lemongrass, and Thai basil at their own register.
Sparkling · Light · Off-dry
Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.
Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli
Off-dry sparkling cleanses the palate between bites of curry and chili-laced dishes.
White · Light · Off-dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli
Off-dry Riesling's acid and sweetness tame chili heat while echoing Thai fruit-and-herb aromatics.
Rosé · Light · Dry
Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.
Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli
Dry rosé bridges the heat-sweetness-acidity triangle Thai cooking depends on.
Red · Full · Dry
Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.
Why it works with Char-broiled Herb Crusted Rack Of Lamb With Thai Basil Aioli
Syrah's pepper and dark fruit are made for lamb — Rhône or northern New World, take your pick.
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