Pairing wine with spicy foods might sound intimidating, but it doesn’t have to be. While many classic wine pairings were developed alongside rich Mediterranean and European cuisines, today’s kitchens are packed with punchier flavours, from fiery curries to tangy fermented dishes. The good news? There are plenty of wines that can stand up to the heat.
Follow our guide to discover how you can easily pair the perfect vino with your next kimchi jiggae or Rogan Josh curry.
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Step-by-step wine pairing guide: Spicy foods
Step 1: Tailor your approach
The most important step is to determine the spice level of the dish. Are you making a mild dish that’s fruitier and more aromatic than spicy? Or a blow-your-socks-off hot dish? The level of spice in a dish, whether it’s the overall theme or pops up in a side dish, will determine the type of wine you should be looking for.
Another important aspect to look at is your and your guests’ palates. Are you tolerating the spice level, or are you looking forward to the kick? If you’re tolerating the spice, then you’ll be after a wine that helps even out the dish or helps cleanse your palate after each bite. If you’re an avid spice appreciator, then a wine that dulls or cleanses your palate will be the wrong choice, and instead, a wine that complements or enhances the flavours is what the dish needs.
Step 2: Look at your ingredients
As with pairing any wine with any dish, spicy or not, you first need to look at your ingredients. When cooking with light meats and vegetables for spicy dishes, opt for unoaked, low-alcohol and high-acidity white and rosé wines. Oaked wines have an intense, aromatic and spicy flavour that can overwhelm a spicy dish. Unoaked wines are more suited as they complement the overall flavour. Low-alcohol and high-acid wines help cut through richness and complement bold and spicy flavours.
Great white and rosé varieties include Unoaked Chenin Blanc, dry and unoaked Sauvignon Blanc, and dry or off-dry Riesling.
The same can be said for red wines. Pair low alcohol, highly acidic, and fruity red wines with dark meats and vegetables. High alcohol amounts usually mean bold flavours and tannins, which overwhelm spicy dishes. Instead, look for fruit-forward red wines with moderate and minimal tannins to enhance the flavours of the dish and cleanse the palate.
Great red varieties include Pinot Noir, Syrah, Cabernet Franc and Grenache.
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Step 3: Optimal serving temperature
The final aspect to look at, before pouring a glass and digging in, is the temperature of the wine. Pop your preferred bottle into the fridge for at least a couple of hours before pouring. Chilling wine slightly can enhance freshness and acidity while softening the perception of alcohol.
But in the wine world, you shouldn’t overly chill a bottle of red, right? Yes and no. Reds need to be served at 13º to 18ºC. However, lighter, fruity and low alcoholic wines (like Pinot Noir and Beaujolais) are best served slightly chilled, i.e. between 12º and 16ºC. If the day is hot, pop a bottle into the fridge for an hour or two right before serving.
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Compiled by Annemieke van Nieuwkerk
First published on Food and Home
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