Pairing Spicy Dishes with Wine

Spice is an essential flavoring in many dishes and is the reason why many dishes are famous. However, many of you will find that most of the time, spicy dishes are difficult to pair with wine. Spiciness is inherently painful, and it adds bitterness, firmness, acidity, and a burning sensation from the alcohol. It also reduces the perception of the wine's characteristics, such as body, tannin, sweetness, and fruitiness. Therefore, when it comes to spicy dishes, it is best to give preference to the types of wines we recommend today.

1. Fruity, Sweet White Wines

Why choose white wine? Because the rich fruitiness and sweetness of white wines not only balance the burning sensation brought by spicy flavors, but the refreshing liquid can also soothe a mouth that is sore from spicy flavors when chilled. It is important to note, however, that the white wine chosen should be free of or with little oak influence, otherwise the oak's woody aromas will overshadow the wine's heavy floral and fruity aromas. When these flavors are intricately intermingled, they can instead make the mouth more numb and not have a soothing effect.

2. Low Tannin, Low Alcohol Red Wines

When pairing red wine with spicy dishes, the most important things to consider are tannins and alcohol content. This is because the tightness of the tannins and the burning sensation of the alcohol will both become more noticeable under the prominence of the spiciness, thereby adding to the load on the palate. Therefore, when choosing wine, it is necessary to avoid high-alcohol and high-tannin wines. In addition, the rich fruitiness and crisp acidity of the wine can refresh the palate and sweep away feelings of exhaustion.

Wine Recommandations: 

White Wine：Dr. ZENZEN NOBLESSE SPATLESE-BLUE BOTTLE 2019

(Click Me 👆！)

Champagne：PIPER HEIDSIECK RARE 2008

(Click Me 👆！)

Red Wine: CHANZY BOURGOGNE PINOT NOIR

(Click Me 👆！)