The best Thai food and Beaujolais pairings you need to try

Why Beaujolais works so well with Thai food

Bright fruit and low tannins: the winning combination

Beaujolais wines, made from the Gamay grape, are renowned for their lively red fruit aromas – think strawberry, raspberry, and cherry – with a fresh, smooth mouthfeel. Unlike heavier reds with pronounced tannins (which can clash with spicy or salty Thai dishes), Beaujolais wines are light to medium-bodied and low in tannins, making them highly versatile.

Their natural acidity refreshes the palate, cutting through oily noodles or coconut-based curries while complementing sweet chilli sauces and fresh herbs.

Don’t forget Beaujolais Blanc

While most people think of Beaujolais as a red wine region, it also produces outstanding Chardonnay-based Beaujolais Blanc. These wines are fresh, floral, and lightly creamy, with citrus and white peach notes. Their crisp acidity and subtle texture make them ideal with Thai seafood dishes, coconut-based curries, or spicy salads. Beaujolais Blanc offers a delicious alternative to Mâcon or Chablis at excellent value.

Versatility across dishes

From spicy salads to rich beef curries, Beaujolais offers a style for each. Its spectrum ranges from the youthful, fruity Beaujolais Nouveau to the more structured and complex Cru wines like Morgon or Fleurie. This flexibility allows seamless pairing with diverse Thai dishes, enhancing rather than overpowering their flavours.

Best Thai dishes with Beaujolais wines

Here is a practical pairing table for your next Thai feast:

Thai dish	Recommended Beaujolais style	Why it works
Pad Thai	Beaujolais Nouveau	Fruity freshness balances the tamarind’s tang and peanut richness, while low tannins respect shrimp or tofu delicacy.
Thai green curry	Beaujolais Blanc	Crisp acidity and citrus notes enhance coconut milk richness and fresh herbs.
Som Tum (papaya salad)	Chiroubles	Bright acidity and delicate red fruits refresh the palate after each spicy, tangy mouthful.
Gai Yang (grilled chicken)	Fleurie	Silky texture and floral raspberry notes elevate the savoury marinade and chargrilled aromas.
Massaman curry	Morgon	Deeper black fruit and subtle earthiness complement the peanut, potato, and braised beef richness.
Thai seafood dishes	Beaujolais Blanc	Fresh, mineral Chardonnay cleanses the palate and pairs well with lemongrass, lime, and coriander flavours.

Pad Thai and Beaujolais Nouveau

Pad Thai combines rice noodles, tamarind sauce, bean sprouts, lime, and peanuts. Beaujolais Nouveau, with its youthful strawberry and cherry notes, offers a light, refreshing contrast while maintaining the dish’s delicate balance.

Thai green curry and Beaujolais-Villages

Green curry features coconut milk, green chillies, Thai basil, and often chicken. A Beaujolais-Villages provides enough structure to handle creaminess, with its fruit and acidity enhancing the herbs without overwhelming them.

Som Tum and Chiroubles

Som Tum, the fiery green papaya salad, is spicy, sour, and salty. Chiroubles’ bright acidity and low alcohol refresh the palate, preventing heat build-up and enhancing the salad’s crunch and vibrancy.

Gai Yang and Fleurie

Gai Yang (Thai grilled chicken) is marinated in garlic, coriander root, and fish sauce before grilling. Fleurie’s floral aromas and silky tannins highlight the dish’s umami depth and charred skin.

Massaman curry and Morgon

This rich, mildly spicy curry with braised beef, peanuts, and potatoes calls for Morgon, a Cru Beaujolais with darker fruit, subtle spice, and structure, creating a harmonious pairing with the curry’s deep, earthy sweetness.

Practical tips for pairing Beaujolais with Thai food

• Serve slightly chilled (12-14°C) to enhance freshness and fruit expression.
• Avoid oaked reds, which can clash with Thai spices and fish sauce-based dishes.
• Match intensity to intensity: lighter Beaujolais styles for salads and noodles, Cru wines for curries and grilled meats.
• Consider spice level: Beaujolais’ moderate alcohol and soft tannins prevent accentuating chilli heat, unlike higher-alcohol reds.