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But it's not always that simple, with such a variety of spicy dishes on offer. 'The most effective way to match wine and spicy food is balancing weight by weight, and contrasting flavours,' said Rangel, who recently won the Sud de France Sommelier of the Year competition. 'For example, in Indian food, we find rich and fatty dishes, made.
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Salt and pepper shrimp: Bright, energetic Sauvignon Blanc, a lime-driven Gruner Veltliner, or blanc de blancs Champagne. Great acidity seems to be the key here. Spicy cucumber: The mouthwatering.
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Top Pick. River Road Pinot Noir Russian River Valley Reserve, 2021 750ml. (314) $22.99. Mix 6 for $20.69 each. Add to Cart. Rock View Pinot Noir Reserve Monterey County 750ml. (94) $17.99.
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Mild Indian curry and fruity rosé, like Pinotage Rosé. Spicy Indian curry and off-dry Riesling. Peking duck and dry Riesling. Thai noodles and Pinot Gris. Spicy pork and Zinfandel. BBQ and fruity rosé like Zinfandel Rosé. Chicken tikka masala and Viognier. Beef tacos and Beaujolais. Fish tacos and Grüner Veltliner.
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So let's explore the best wines to pair with spicy dishes. The key is understanding the three main components that contribute to a great culinary experience: spice level, acidity, and sweetness. The spicier something is, the more likely it will need an acidic white or sparkling wine to cut through its heat—especially if it has ingredients.
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This classic southern Italian dish can be created with tomatoes or without but the basics are olive oil, garlic (of course), clams, and pasta. This fresh, clean dish works well with light, dry white wines, like Soave or Vermentino. If tomatoes are involved, a rosé is a better option to pick up those ripe fruit notes.
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This area has a history of viticulture dating back to the 12th century. If you're looking for the best white wine with spicy food, your search ends with this Riesling. The Schloss Gobelsburg Riesling Kamptal is a dry and acidic wine that would go well with pork and other fatty meats. It would add sharpness and fruity balance to your spicy food.
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Pair with: Riesling. A very slightly off-dry Riesling makes a great foil for the heat in many Asian dishes and maybe because of its rich mouth-feel and sweet fruit, Riesling has a special place in its heart for pork. Recommended bottle: Charles Smith Wines "Kung Fu Girl" Riesling 2007 (Columbia Valley).
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To help soften that high acid it's best to have something salty, like cheese, or well-seasoned red meat. You might also find that piquant sensation with Amarone, a wine with high levels of alcohol, around 15-16%. This full bodied wine pairs best with richly flavoured dishes like braised meats. Why do these wines feel spicy?
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J. Kenji Lopez-Alt. "When pairing wine with Thai food, Riesling (or other highly aromatic, high acid white wines) is the obvious go-to, matching intensity and weight of a dish with intensity and weight of the wine. Generally, lower alcohol whites with a little sweetness and a strong backbone of acidity stand up to the heat and intensity of Thai.
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The best wines to pair with these dishes are wines that are simple, straightforward, and that balance the spices and complexity of Indian cuisine. It's also a good idea to keep the ABV low, as a wine with high alcohol content can enhance the perception of spice and take away from the flavors in the dish. German Riesling, Prosecco, and Rosé.
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There are a couple of pétillants which I like to pair with spicy food that are available in a few various markets around the country. The first is Brianne Day's Mamacita, a beautiful pétillant.
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"With Mexican food, I like to drink fresh white wines to contrast the hot, spicy profile of the food—for example, a bone-dry Riesling from the Rheingau in Germany. It refreshes and cleanses the palate, and reveals the personality of both the wine and dish with every sip."—Edouard Bourgeois, Café Boulud (NYC)
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Kung Pao Chicken. Sweet, sour, and spicy: this Szechuan classic is flavored with chili, garlic, soy sauce, peanuts, vinegar, and sugar. Pairs With: Alsace Pinot Gris. Why It Works: Kung Pao sauce may seem like a nightmare to pair with wine. It's spicy, sweet, sour, and salty, with a touch of fat.
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3. Spice It Up with Crisp, Lighter Red Wines. For red wines, the things to watch out for are alcohol and tannin. I find that low to medium tannin wines work best, as wines with a lot of tannin can accentuate bitterness, as well as overpower the dish. As a rule, look for reds that are fruitier and/or spicy in style and have a good level of acidity.
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3. Pinot Gris: I chose a Pinot Gris from Alsace, France because this style most commonly contains a little residual sugar, balanced by a lush, rich mouth-feel. Acidity and sugar are not the only components that can mediate heat. Viscosity in a wine can serve the same effect. Cleebourg Pinot Gris, Alsace, France, 2011.
