If you’re anything like me, you love spicy foods and wine. Sure, the two sound like an odd pairing at face value, but lets take a look at what kind of wine to serve that compliments the heavy flavors.
The fiery spice of chilies or other spice-laden ingredients can be a pairing problem for many wines because of three things:
1. The levels of alcohol in the wine are too high.
2. The tannins in reds don’t pair.
3. The oaky flavor in whites fall flat.
The key to pairing spicy food with wine is to create contrasting flavors not complimenting flavors.
Fruity, dry or sparkling rose’ are ideal choices for very spicy, Asian-influenced dishes. Chilled light and
fruity reds, like Pinot Noir, Merlot or Zinfandel pair well with moderately spicy foods like Mexican dishes.
Here are a couple of suggestions in the inexpensive wine category, to try the next time you are either
out a restaurant or making your favorite spicy meal at home.