I am happy to finally write about food from my home country. Pad Thai is one of my favourite Thai noodle dishes. Ingredients for classic Pad Thai are rice noodle, tofu, dried shrimps, salted radish, prawns, eggs, garlic, flavoured with Pad Thai sauce which made from tamarind paste, fish sauce and palm sugar. For me, a good Pad Thai depends on a good Pad Thai sauce.
Pad Thai is a wonderful explosion of flavours; sour, sweet, salty and bitter/herbal. Crunchy beansprouts, peanuts and Chinese chives give the dish a lively yet harmonious balance.
Stir-fried dish with crunchy textures like Pad Thai can be enjoyed with fruity dry white wines. I decided to go with 2014 Vouvray Sec from Domaine du Viking. I bought it from Salon des Vins des Vignerons Indépendants in Lyon. I wanted to drink it so much so I couldn’t think of any other white wine in my cellar. The Vouvray is fruity, crisp and refreshing with a touch of citrus. It is a high acid wine that would find a liaison with sour tastes in the dish (tamarind).
I like to add a squeeze of lime juice on Pad Thai before eating. I was not afraid that tamarind and lime would make the Vouvray taste flat and flabby. Surprisingly, the Vouvray became too acidic. My Pad Thai was predominantly sour due to the dose of lime juice. The combined acidity made both the wine and dish unpalatable. I was expecting reciprocity, unfortunately, it did not happen. A tip to remember; it is not necessary to always mirror sour tastes in food with tart wines.
It bothers me that the pairing failed to work. I should have tasted the food before uncorking the bottle because food will always change the way wine tastes. It is a Thai habit thing, we always season noodle dish right before eating.