The chicken is marinated with spices in sauces rich with umami flavours, before it is grilled on a spit. The sweetish-spicy peanut sauce expresses itself as creamy & full-bodied; white wine with a subtle note of oak does particularly well here.
Pairs well with
- Due to the nutty components a Reserve level wine is called for here, and Grüner Veltliner imparts a sense of freshness.
- Chardonnay, Weissburgunder or Grauburgunder matured in cask with a bit of bottle age complements the dish with noble & delicate roasted aromas. The Pinot-family wines complement the opulent sauce with elegant acidity without being overly aggressive.
- Traminer would also be interesting for its scent of roses & nutmeg, building upon the aromatic spectrum of the Thai spices.