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Som Tam

This dish combines sweetness, fruity acidity and above all fiery spice, which poses a particular challenge to the wine accompaniment. Here one needs either residual sugar, extract or maturity.

The picture shows the spicy papaya salad Som Tam and a glass of white wine.
© AWMB/Blickwerk Fotografie

Pairs well with

  • Grüner Veltliner – high in extract – tames the incendiary spice with agility, highlights the flavour of the coriander leaves (cilantro) and proves itself a lively companion with its fresh apple-toned fruit.
  • Beerenauslese with good balance between sweetness & acidity, especially when Welschriesling is in the blend, takes the point off the chili’s hot spice and complements the fruity aromas. 
  • Sauvignon Blanc dances around the vegetable flavours, but needs bottle age (Ortswein or Riedenwein) to keep up with the spice.


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