Pairings › Pad Kee Mao

Pad Kee Mao

Food

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Gewürztraminer (Off-Dry)

Gewürztraminer (Off-Dry) complements spicy, aromatic Thai flavors well.

Riesling (Off-Dry)

Riesling (Off-Dry) balances heat with its slight sweetness and acidity.

Sauvignon Blanc (New Zealand)

Sauvignon Blanc (New Zealand) offers crispness and herbaceous notes.

Grenache

Grenache pairs nicely with bold, spicy dishes due to its fruitiness.

Champagne flute • Medium • 10 min

bubbles/acid/herbal — bright citrus and effervescence to cut fat and complement herbs

Score: 95

Copper Mug • Easy • 5 min

acid/spice/bubbles — ginger heat and lime refresh spicy, savory Thai flavors

Score: 92

Wine Glass • Easy • 5 min

acid/bubbles/bright — blood orange brightness and sparkle to balance heat and umami

Score: 90

Cocktail glass • Medium • 10 min

acid/tropical/herbal — passion fruit and lime add tartness and fruity lift to spicy noodles

Score: 88

Highball glass • Medium • 5 min

acid/ginger/herbal — ginger beer and lime echo Thai aromatics and tame richness

Score: 87

Wine Glass • Medium • 15 min

acid/bubbles/fruity — citrus and fruit with a sparkling lift to contrast spice and oil

Score: 85

Cocktail Glass • Medium • 10 min

heat/acid/spicy — jalapeño and lime bring complementary heat and kick to the dish

Score: 80