According to a report on the blog Musings from Thailand,  an adviser to the Thai government has suggested a campaign to link French wine and Pad Thai as a way to promote Thai food overseas. But I’m not sure they’re thinking along the right lines. The picture on the post is of a red wine - possible of course - but I would definitely prefer a white.

For those of you who are not familiar with the ingredients of Pad Thai it's a traditional street dish of noodles which generally includes sugar, tamarind, dried shrimp and fish sauce and is served with chilli and lime - a range of flavours that is going to emphasise the tannins in a red. You could drink something like a cru Beaujolais or a young Pinot Noir but if I was going for a French wine I’d plump for an aromatic white - an Alsace riesling or Pinot Gris,  a Languedoc Viognier or a crisp minerally Sauvignon Blanc from the Loire such as a Pouilly Fumé. You could also serve a sparkling wine - not champagne (unless you’re one of the only people on the planet not affected by the credit crunch) - something like a Crémant de Bourgogne or Crémant or Blanquette de Limoux.

What do you reckon - would you serve a red? Tweet me on twitter.com/winematcher or mail me at fionaATmatchingfoodandwineDOTcom