Move beyond beer for a drink that plays nicely with spicy dishes. Here are our picks for the best wines to pair (surprise: it's not only whites)
Day-old leftover rice gives this fragrant fried rice the best texture, but you can also make it with rice cooked and cooled the same day.
Pair with: Brut Rosé. Sparklers take well to the sweet-sour tang of many Thai dishes. The wine’s tight bubbles come across as creamy, which is a good backdrop for shrimp and rice, and its crispness makes the fresh herbs pop. Recommended bottle: Montenisa NV Brut Rosé (Franciacorta DOCG, Lombardy, Italy).