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The Short Version
Bangkok’s sommeliers are redefining wine pairing by embracing hyper-local, natural wines that complement Thai cuisine, moving beyond traditional European lists. Thai chefs like Pam Soontornyanakij now prioritize indigenous terroir and sustainable practices for a more authentic dining experience.
Real talk: Bangkok’s sommeliers are moving beyond generic European wine lists, embracing a bold, hyper-local approach that redefines pairing possibilities. The city’s chefs, including Michelin-starred Potong’s Pichaya ‘Pam’ Soontornyanakij, are redefining what complements Thai cuisine—turning to indigenous terroir, natural wines, and unconventional regions. This isn’t just a trend; it’s a deliberate shift toward authenticity.
“Thai wine’s greatest strength lies in its uniqueness—something that can’t be imitated.”
The Shift from Tradition to Experimentation
Thai food’s spice, acidity, and complexity once made wine pairing feel like a losing battle. But Pam, who won The World’s Best Female Chef Award in 2025, says the game has changed. “Wine lists are becoming more thoughtful and experimental,” she explains. Instead of relying on classic European pairings, sommeliers now seek lighter styles, natural wines, and terroirs that mirror Thailand’s own. At Potong, this means a 2026 Sun Pa Tong Sticky Rice from Chiang Mai or a 2019 Shiraz from Issara Winery—both crafted with sustainable practices. The goal? A balance that resonates with the dish’s essence, not a forced compromise.
Local Wines Take the Spotlight
Potong’s sommelier, Phuengthum ‘Phueng’ Khathipphathee, curates a list spanning 26 countries, but local wines are the star. The restaurant’s “Wine Odyssey” features collaborations like the Chenin Blanc from Issara Winery, labeled with art from Song Wat. “It’s meaningful because it reflects our philosophy—supporting local producers while connecting culture, art, and cuisine,” Pam says. Pairing the wine with scallop and curry? A balance of bright acidity and warmth that elevates both dish and drink. “Thai wine’s greatest strength lies in its uniqueness—something that can’t be imitated.” What’s next? As quality grows, so does curiosity. Thai winemakers are learning to harness the country’s distinct climate, crafting identities that defy imitation. This shift is already influencing global wine trends, with a growing emphasis on sustainability and terroir-driven practices. Will the world take notice? The answer, Pam suggests, is already in the glass. How do you see Thai wine reshaping the global wine landscape?
Questions & Answers
How are Bangkok’s sommeliers redefining wine pairing with Thai cuisine?
Bangkok’s sommeliers are redefining wine pairing by focusing on hyper-local, indigenous terroir and natural wines that complement Thai cuisine’s complexity. Chefs like Pichaya Soontornyanakij use wines such as the 2026 Sun Pa Tong Sticky Rice from Chiang Mai, which balance the dish’s flavors rather than overpowering them.
What role do local wines play in Bangkok’s dining scene?
Local wines are central to Bangkok’s dining scene, with restaurants like Potong spotlighting regional producers. The “Wine Odyssey” menu pairs Thai wines, like the Chenin Blanc from Issara Winery, with dishes such as scallop and curry, enhancing both through shared brightness and warmth.
Why is natural wine gaining popularity in Bangkok’s restaurants?
Natural wine is gaining popularity because it aligns with Bangkok’s shift toward authenticity and sustainability. Wines like the 2019 Shiraz from Issara Winery, made with minimal intervention, offer a purer expression of terroir that complements Thai cuisine’s bold flavors without overpowering them.
How is Thailand’s wine industry influencing global trends?
Thailand’s wine industry is influencing global trends by emphasizing unique, terroir-driven wines that defy imitation. As Thai winemakers harness the country’s distinct climate, their focus on authenticity is reshaping how wine is perceived and paired internationally.
Originally reported by The Drinks Business.
