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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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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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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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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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As always, there are a few exceptions to the rule, and the perfect spicy food pairing will depend on the dish's ingredients. Below are the best wine pairings for four popular spicy cuisine categories. 1. Best Wine to Serve With Chicken Curry; Depending on the spice level in your chicken curry, you will either want a dry wine or something sweeter.
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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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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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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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Pairing Specifics. The full-bodied types of wines that go well with spicy food can range from range from Syrah/Shiraz, Douro Reds, Mourvedre and Cabernet Sauvignon. Some Zinfandels (typically a medium-bodied wine, but can be full depending on the particular brand) can also pair well. Smooth and supple Quinta do Crasto (Douro Red wine) or Quinta.
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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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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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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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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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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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Generally speaking, higher alcohol levels in red wines can get in the way, and the lower acidity and higher tannins can result in a bitter, astringent note. That said, you may be able to find reds that aren't going to get in the way of a spicy dish—lighter-bodied, fruit-focused reds like Beaujolais, Grenache-based wines like Côtes du.
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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.
