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Wine with Spicy Foods |
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Some highly spiced foods can prove too much for a wine, but delicately spiced foods can be enhanced with a well-chosen wine. Serve a cooling salad or yogurt to calm the palate before drinking. Most spicy foods are best served with crisp, uplifting white wines, but there are exceptions.
Some highly spiced foods can prove too much for a wine, but delicately spiced foods can be enhanced with a well-chosen wine. Serve a cooling salad or yogurt to calm the palate before drinking. Most spicy foods are best served with crisp, uplifting white wines, but there are exceptions.
Hot Curries
Very spicy Indian curries can overwhelm the palate so serving with a wine is a waste - you simply won't be able to appreciate the subtle flavours. Wine is not part of the Indian culture and most would choose a yogurt drink or a beer. If you are drinking wine, make it crisp and light and serve chilled to take the edge off the heat.
Gewurztraminer : This is probably the only wine that will taste good with ahigly spiced curry.
Mild Curries
Introducing yogurt to a curry or simply going easy on the spices produces a dish that is easier to match the wines.
Zinfandel : The pepperiness of a white Zinfandel works well with most moderately spiced dishes.
Chardonnay : Those from the New World are good with creamy curries such as Korma
Thai
Thai cuisine can be flavoured with chilli, lemongrass and other spices. You need to choose spicy white wines that can be served chilled.
Chablis : This has the acidity and intensity to complement the spices. A chablis Grand Cru, however, would have to much personality of its own to complement Thai cuisine.
Chardonnay : Pick a New World wine to enhance nutty satay dishes.
Mosel : This has a residual sugar that complements the intense spices.
Chinese
The tangy flavours in a Chinese meal are so finely tuned that you need a wine with subtlety.
Gewurztraminer : A good choice to suit a Chinese meal, particularly the sweet & sour dishes.
Riesling : With its delicate fruit flavours, acidity and sweetness, this works with most Chinese dishes.
Japanese
Although Japanese food is largely light and subtle, there is a tendency toward the odd sharp and vinegary mouthful. You need a wine strong enough to take on the sharpness, but light enough to match the delicacy of a Japanese meal.
Sake : this traditional rice wine is the choice of most Japanese.
Beaujolais : One of the few reds that works well with Japanese food.
Mexican
This cuisine does have a range of flavours and textures, but spicy tacos can be difficult to marry with wine. Nachos with sour cream and guacamole are easier to match.
Sangria : Fruity and low in alcohol, this is a good choice for all Mexican food.
Sauvignon Blanc : The fruitiness will balance the spice - serve chilled to cleanse the palate
Grenache : You can drink red, but choose a lighter style.
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