Thai Peanut

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 Thai Peanut Sauce · Thai Peanut Chicken · Spicy Thai Flank Steak W/ Peanut Sauce +2 more Thai Peanut Sauce · Thai Peanut Chicken · Spicy Thai Flank Steak W/ Peanut Sauce · Thai Meatballs In A Red Curry Peanut Sauce · Thai Chicken Salad With Peanut Sauce And Avocado

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 Thai Peanut Sauce · Thai Peanut Chicken · Spicy Thai Flank Steak W/ Peanut Sauce +1 more Thai Peanut Sauce · Thai Peanut Chicken · Spicy Thai Flank Steak W/ Peanut Sauce · Thai Chicken Salad With Peanut Sauce And Avocado

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 Thai Peanut Chicken · Spicy Thai Flank Steak W/ Peanut Sauce · Thai Chicken Salad With Peanut Sauce And Avocado

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 Thai Peanut Chicken · Spicy Thai Flank Steak W/ Peanut Sauce · Thai Chicken Salad With Peanut Sauce And Avocado

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 Spicy Thai Flank Steak W/ Peanut Sauce · Thai Chicken Salad With Peanut Sauce And Avocado

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Thai Peanut Chicken · Thai Meatballs In A Red Curry Peanut Sauce

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

White · Medium · Dry

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

Red · Medium · Dry

Piedmont's everyday red — soft, plummy, low-acid, gulpably friendly. The wine you reach for when Barolo feels like a commitment.

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

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.