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I'm making a Thai green curry tonight with coconut milk, lemongrass, and shrimp. What wine should I open?

Great choice! Thai green curry has spice, sweetness from coconut, and aromatic herbs. I'd recommend:

1. Riesling (Off-Dry) — Score: 94
The residual sugar tames the heat while its acidity cuts through the coconut richness.

2. Gewürztraminer — Score: 91
Aromatic lychee and ginger notes echo the Thai aromatics beautifully.

3. Grauburgunder — Score: 87
If you prefer dry, this has enough body for coconut without amplifying heat.

Why not a red wine?

Red wines with tannin would clash with the spice — tannin amplifies heat perception, making the dish feel uncomfortably hot. High alcohol also intensifies capsaicin burn. Stick with low-tannin, off-dry whites for spicy Asian dishes.

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