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The predominant flavours of Thai food are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. Authentic Thai food can be really hot but tends to be modified in most Western restaurants. The pairings that work best are aromatic or fruity white wines. Here are some options to consider: Pinot Gris, Riesling, Sauvignon Blanc, or even a fruity Rosé