Published on: 2024-08-07 07:00:00
How to Pair Wines with Spicy Food: A Style Guide
For enthusiasts of hot and spicy cuisine, the prospect of pairing it with wine might seem daunting. However, the intricate flavours of spicy dishes can indeed harmonise beautifully with the right wine. The key lies in deciding whether to amplify the heat or to mellow it.
Spice Boosters: Amplify the Heat
For those who relish the thrill of chilli heat, experienced sommelier Matthieu Longuère MS, wine development manager at Le Cordon Bleu London, advocates for what he terms a ‘spice booster’ wine. Bold and fruity reds such as Syrah/Shiraz or Grenache/Garnacha, with their spicy undertones, can elevate the heat in your dish. Opt for wines rich in fruit rather than tannins, as excessive tannins can clash with the spice.
Regions in the warmer southern hemisphere offer fruit-forward spicy reds. South America’s Malbec and Carmenère, or South Africa’s Pinotage, are excellent choices. The brambly, spicy Zinfandel from the US is another contender, particularly for dishes like chilli con carne.
Andrés Rangel, former sommelier at London’s esteemed Indian restaurant Gymkhana, suggests matching spicy wines with specific spices in the dish. ‘Herbs and spices such as cardamom, ginger, pepper, clove, and coriander often mirror the flavour and aroma profiles found in wine,’ he explains.
Cool Customers: Mellow the Heat
If you prefer to tame the heat, off-dry aromatic white wines are a ‘safe’ bet, according to Rangel. Varieties like Gewürztraminer, Viognier, Muscat, Pinot Gris, and Riesling are ideal. While Alsace is a renowned region for these wines, they are cultivated globally. Argentina’s Torrontés, with its peachy notes, is another variety worth exploring.
Anne Krebiehl MW, a distinguished wine writer and author of The Wines of Germany, emphasises that off-dry wines pair well with dishes that incorporate a hint of sweetness. ‘In Thai cuisine, for instance, the palm sugar, lemongrass, and mild chilli heat are complemented by an off-dry, light-bodied Riesling,’ she elaborates. Look for the term ‘feinherb’ (off-dry) on the label, with an alcohol volume between 11-13%.
Rosé and Orange Wines: Versatile Pairings
Fiona Beckett, food and wine matching expert and contributing editor at Decanter, asserts that fuller-bodied rosés can stand up to spice. ‘New World rosés tend to be riper and sweeter than their European counterparts, which can be an advantage when paired with spicy food,’ she notes.
Italy’s Cerasuolo d’Abruzzo or dark pink Spanish rosados made from Garnacha are excellent choices, particularly for Caribbean jerk seasoning. Both rosé and orange wines are also well-suited for Eastern Mediterranean and North African dishes, which often feature spices like sumac, harissa, and ras el hanout. Lighter reds, such as a chilled Beaujolais, complement dishes like lamb tagine or spicy aubergine perfectly.
Sparkling Success: Effervescent Elegance
Do not overlook sparkling wines when pairing with spicy food. Rangel recommends sparkling wines with a creamy mousse to reduce the heat. The texture of the dish plays a crucial role—consider whether it is a creamy curry or a dry-spiced deep-fried snack.
‘Balancing weight by weight and contrasting flavours is the most effective way to match wine and spicy food,’ says Rangel. For rich and fatty Indian dishes made with cream or yoghurt, wines with sufficient body and ripe fruit flavours are ideal.
Krebiehl adds that sparkling wines, especially mature Champagnes, pair wonderfully with seafood dishes that have a subtle heat. ‘A creamy, mature Champagne is a delightful match for soft-shell crab or squid fried in a cayenne-spiced batter,’ she reveals.
Sparkling reds can also be an unexpected delight with spicy dishes. ‘Chinese five spice, with its warm clove and cinnamon notes, pairs well with rounder, fruit-forward Pinot Noirs, and even sparkling Shiraz,’ Krebiehl adds.
Top Five Wine Styles for Spicy Food
- Off-dry Riesling
- Off-dry Pinot Gris
- Full-bodied rosés
- Syrah/Shiraz
- Grenache
By thoughtfully selecting wines that either amplify or mellow the heat, you can create a harmonious dining experience that elevates both the food and the wine.
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