Pairing wine with food shouldn’t be complicated. It should feel natural — like the wine and the dish were made to meet on the plate.
Below are pairing suggestions using specific wines from our portfolio. Think Thai and Western food, real menus, and wines you can confidently serve by the glass or carafe.
Borsao BiB Garnacha — Everyday Red
Why It Works: This is real old-vine Garnacha in bag-in-box format — big flavour, soft tannins, bright fruit, and excellent freshness.
Pair With:
- Thai: Beef salad (Yam Neua), Massaman curry, BBQ pork skewers
- Western: Margarita pizza, mushroom ragù, grilled sausages
This is our go-to house red. It’s approachable, great value, food-friendly, and easy for guests to enjoy from the first bite to the last sip.
Borsao BiB White — Fresh, Clean, Everyday White
Why It Works: Light citrus, crisp acidity, and a juicy character that pairs with many flavours.
Pair With:
- Thai: Som Tum (papaya salad), steamed fish with lime and chilli, chicken larb
- Western: Lemon pepper chicken, creamy pastas, goat cheese salad
Your new house white.
Borsao BiB Rosé — Summer-All-Day Wine
Why It Works: Rosé with enough acidity and fruit to match both hearty and light dishes.
Pair With:
- Thai: Thai fried chicken, Tom Ka Gai, spicy glass noodle salad
- Western: Niçoise salad, grilled prawns, tomato-basil flatbread
A great house Rosé that works from lunch through dinner.
La Nascosta Chard ‘O’ — Chardonnay
Why It Works: This Chardonnay has freshness and structure without heaviness. Clean, focused, and quietly complex.
Pair With:
- Thai: Steamed seabass with lime, Thai crab omelette
- Western: Oysters, grilled scallops, roast chicken, beurre blanc sauces
An excellent choice for guests who want a serious white that still feels effortless.
La Nascosta Giovesone – Sangiovese
Why It Works: High acidity, bright cherry fruit, and earthy undertones.
Pair With:
- Thai: Gaeng hunglay (Northern Thai pork curry), spice-balanced larb
- Western: Bolognese, osso buco, porcini risotto
Sangiovese is food wine. It loves herbs, acidity, and savoury fats.
Estampa – Modern Chile
Estampa Sauvignon Blanc & Riesling
Pair With:
- Thai: Tom Yum Goong, crab with ginger and scallion
- Western: Oysters, green salads with citrus dressing
Acidity and aromatic lift make these ideal with fresh herbs and spice.
Estampa Pinot Noir & Cabernet Sauvignon
Pair With:
- Thai: Panang curry beef, slow-cooked pork belly
- Western: Beef bourguignon, grilled steak, mushroom pasta
Chile’s balance and fine tannins let the wine support richer food without clashing.
Lienert – Jack West Shiraz – Bold Aussie Red
Why It Works: Big fruit, structured tannins, and spice — classic Aussie Shiraz energy.
Pair With:
- Thai: Black pepper beef, grilled pork neck, gaeng phed (spicy red curry)
- Western: BBQ ribs, peppercorn steak, braised lamb shank
A wine that meets flavour head-on — great with spice and grilled char.
Finca el Rincón de Clunia — Spanish Red With Savoury Notes
Why It Works: Earthy fruit, savoury structure, and medium body that doesn’t dominate food.
Pair With:
- Thai: Spicy basil duck (pad kra pao), grilled squid with chilli salt
- Western: Lamb meatballs, chorizo stew, slow-roasted pork
Clunia’s classic style lets it partner with spice and savoury profiles alike.
Albret — El Alba & El Balcón — Light, Fresh, and Expressive
El Alba (White)
Pair With:
- Thai: Gai Yang with sticky rice, Thai herb chicken salad
- Western: Seared scallops, burrata & heirloom tomato
Fresh whites with acidity that refreshes the palate.
El Balcón (Red)
Pair With:
- Thai: Moo ping (grilled pork skewers), larb salad
- Western: Roast chicken, herbed pork, grilled mushrooms
A lighter red that still has personality — perfect with chicken, herbs, and lighter meats.
Life of Carbonneau Blanc de Blancs — French Sparkling Brilliance
Why It Works: Crisp acidity, fine bubbles, and a vibrant profile.
Pair With:
- Thai: Miang kham, prawn tempura, fish cakes with sweet chilli
- Western: Oysters, shrimp cocktail, creamy risotto
Sparkling is a cheat code for pairing — it brightens dishes with richness, spice, and salt.
Spada Amarone — Rich Powerhouse for Bold Flavours
Why It Works: Dried grape concentration, spice, and structure.
Pair With:
- Thai: Gaeng jued muu saap (rich pork soup), slow-braised beef short ribs
- Western: Braised oxtail, wild boar ragù, truffle mac & cheese
Amarone needs big, bold food — and it delivers.
How We Think About Pairing
These pairings come from how we see these wines work in real settings:
- Match weight with weight: Rich food needs structure, lighter food loves acidity.
- Acidity clears spice: Thai food often benefits from a zesty, high-acid wine.
- Balance flavour, don’t compete with it: Wines that echo herbs or spice elevate dishes.
Great pairings make people smile. They create moments, not confusion.