Thai-Austrian Wine Pairing Event

The husband-and-wife team behind AngloThai, John and Desiree Chantarasak, have built their restaurant on a unique philosophy: celebrating Thai flavors using seasonal British ingredients. Chef John, who is of Thai and British heritage, trained at Le Cordon Bleu in Bangkok and cooked at the acclaimed Nahm. His approach avoids chasing authenticity, instead focusing on the balance of salty, sweet, spicy, and sour that can be found within the British larder. The move towards Austrian wine is a natural extension of this ethos, spearheaded by sommelier Desiree Chantarasak. Her journey into wine began while John was working at the celebrated London Thai restaurant Som Saa, leading her to explore low-intervention and biodynamic wines from cooler European climates that could stand up to the complexity of John's cooking. This exploration fostered deep relationships with Austrian winemakers. The event features wines from pioneering Austrian producers like Nibiru, Christian Tschida, and Claus Preisinger, known for their minimal-intervention and biodynamic practices. AngloThai has a particularly strong relationship with Nibiru, having collaborated on exclusive house wines named after the couple's children, Rufus and Aubretia. These winemakers are celebrated for producing wines with energy, minerality, and freshness. The pairing challenges the typical sweet Riesling or light beer suggestions for Thai food. Desiree Chantarasak finds that the peppery notes of Grüner Veltliner complement lemongrass and white pepper in Thai dishes, while its acidity cuts through richer coconut-based curries. A specific pairing for the event includes a Rothgraben Grüner Veltliner from Nibiru with a dish of Brixham Crab, Exmoor Caviar, and a Coconut Ash Cracker. Even Austrian reds find a place on the menu. The bright acidity and dark fruit character of Blaufränkisch, for example, pair surprisingly well with the smoky notes of grilled meats and the funk of fermented chilli pastes or shrimp paste. Similarly, the juicy, low-tannin profile of Zweigelt makes it a versatile match for various Thai dishes, from grilled chicken to ginger-spiced pork.