Coconut Curry Sauce

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.

Works with Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce · Halibut With Coconut Red Curry Sauce +2 more Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce · Halibut With Coconut Red Curry Sauce · Salmon In Thai Curry Sauce Heavy On Coconut · Salmon In A Thail Curry Sauce Heavy On Coconut

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.

Works with Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce · Halibut With Coconut Red Curry Sauce +2 more Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce · Halibut With Coconut Red Curry Sauce · Salmon In Thai Curry Sauce Heavy On Coconut · Salmon In A Thail Curry Sauce Heavy On Coconut

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.

Works with Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce · Halibut With Coconut Red Curry Sauce +2 more Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce · Halibut With Coconut Red Curry Sauce · Salmon In Thai Curry Sauce Heavy On Coconut · Salmon In A Thail Curry Sauce Heavy On Coconut

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Sea Bass With Coconut-curry Sauce · Beef Steak With Coconut Curry Sauce · Sake-marinated Sea Bass With Coconut-curry Sauce +1 more Sea Bass With Coconut-curry Sauce · Beef Steak With Coconut Curry Sauce · Sake-marinated Sea Bass With Coconut-curry Sauce · Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

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.

Works with Halibut With Coconut Red Curry Sauce · Salmon In Thai Curry Sauce Heavy On Coconut · Salmon In A Thail Curry Sauce Heavy On Coconut

Rosé · Light · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Sea Bass With Coconut-curry Sauce · Sake-marinated Sea Bass With Coconut-curry Sauce · Sake Kasu-marinated Sea Bass With Coconut Green Curry Sauce

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

Works with Chicken With Coconut Curry Sauce · Sake-marinated Sea Bass With Coconut-curry Sauce

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Coconut Curry Sauce · Beef Steak With Coconut Curry Sauce

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Salmon In Thai Curry Sauce Heavy On Coconut · Salmon In A Thail Curry Sauce Heavy On Coconut

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.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.