The Do's
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01
Reach for bubbles when chilli is high
Prosecco Superiore Extra-Dry cools capsaicin better than still wine, and the bead lifts coconut fat and fish-sauce umami.
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02
Match acid to lime and tamarind
Pecorino from Offida DOCG or Vermentino di Gallura carry the citrus spine needed for Thai sour-sharp profiles.
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03
Use Primitivo and Nero d'Avola for caramelised sweetness
Ripe southern Italian reds mirror palm sugar and char, pairing cleanly with moo ping, satay and massaman.