Rosé Wine A Good Choice for Thai Food

Rosé wines have long been neglected by wine drinkers in Thailand, but there are signs that this is changing. This is fortunate as rosés often pair well with Thailand’s hot and spicy food.

By Michael Moore

Contrary to what many people think, rosé wines are not made by blending red and white wines. They are, nonetheless, part red and part white in the way they are created. Like red wines, they are initially fermented along with the skins, the part of the grape that gives red wine its colour and tannins. Very early in the fermentation process, at the point when the wine attains the colour the winemaker desires, the skins are removed and the wine is then finished like a typical white wine. Removing the skins not only reduces colour intensity, it also means that like white wines, rosé wines have less body and tannins than a red wine.

Depending upon the type of rosé, colours range from a barely discernable pinkness to a deep rose colour. In California where rosés are often called ‘blush wines’, a blush Zinfandel usually has just a hint of colour. Rosés made with Grenache grapes, like those from Tavel in France, on the other hand, are as bright and vividly coloured as any wines made. Rosé wines are always served chilled at temperatures ranging from 10-14 degrees Celsius.

Like white and red wines, rosé wines are made from a wide variety of grapes. In areas where wines are identified by grape varieties, the name of the grape usually precedes the word rosé. Grenache Rosé, for example, was very popular in California in the 1960’s, and in Australia, Jacob’s Creek makes a popular Shiraz Rosé. In France, on the other hand, where wines are usually identified by indicating where they were made, Rosé d’Anjou (literally rosé from Anjou) and Tavel Rosé are two of the most popular rosés. As you might expect, at one time or another, virtually every grape used to make red wine has been used to make a rosé.

Like white wines, rosés don’t have the complexity of the world’s great red wines. They are meant to be drunk young and unlike some Chardonnays are rarely aged in oak. The result is a wine that is usually sprightly, with a tart and acid taste. Because of their refreshing nature and low alcohol content, rosés are often consumed at lunch or on picnics. In addition, they are frequently a favourite with people who have just started drinking wine. Although rosés can be crafted that are extremely dry, most have a hint of sweetness. This is probably another factor making them popular with beginning wine drinkers.

Although the taste of rosé wines varies depending upon the grape used, aside from the blush Zinfandels, they are usually quite acidic. The acid creates a tongue-tingling, zesty sensation in the mouth that persists as an aftertaste reminiscent of the carbonation in champagne. These qualities make rosé an excellent accompaniment for many of Thailand’s spicy dishes. The wine, although short on body and tannins, survives and serves as a foil to the spicy assault on the senses created by the food. In addition, many rosés have a hint of sweetness, a quality that is frequently pleasurable when paired with the taste of a spicy curry.

At the end of the day, however, it is the refreshing character of the typical rosé that I find most attractive when pairing it with Thai food. Thailand is a hot country and after a spicy meal, I often find myself sweating and my tongue hanging out. At this point a long sip of a rosé wine restores things to normal. It is cool, refreshing and makes itself felt in spite of the temperature on the thermometer and the spicy heat in my mouth. I have yet to find a traditional red wine that can do this, but a well-chilled, slightly off dry rosé will do it every time.

Rosé wines, once hard to find in the City of Angels, can now be found in wine shops throughout the city and are available on the wine lists of most restaurants and are often available by the glass. The next time you want wine with your Thai meal break away from the Cabernet Sauvignon and Chardonnay and try a rosé. Refreshing and invigorating, these wines are invariably an ideal accompaniment for the Kingdom’s hot and spicy food.