How To Pair Wine with Spicy Food

Pairing wine with spicy food can be tricky, as the heat from the dish can amplify the alcohol and tannins in the wine, sometimes creating an overwhelming or unbalanced experience. However, the right choice can enhance both the dish and the drink, creating a harmonious balance of flavours.

Wines to Avoid

• High-Tannin Reds – Wines like Cabernet Sauvignon or Malbec can make spicy food taste hotter due to their tannic structure.
• High-Alcohol Wines – Similar to tannins, alcohol amplifies spice, so opt for wines with lower alcohol content (under 13.5%).

Best Wines for Spicy Dishes

1.Off-Dry Whites– A touch of sweetness balances spice, enhancing without overwhelming the palate. Opt for wines with residual sugar, like a demi-sec Loire Valley Chenin Blanc with honeyed notes and minerality. A German Riesling (Kabinett or Spätlese) with bright acidity and stone fruit. Or for an exotic twist, Gewürztraminer’s lychee, rose, and spice complements bold flavours while softening heat. These wines enhance and balance the dish beautifully. The Andre Scherer Gewurztraminer, 2022  ticks all the boxes for this category, perfectly displaying the characteristic traits of Gewurztraminer while maintaining elegance and precision.

2. Sparkling Wines – The bubbles in Champagne or Prosecco act like a palate cleanser, gently scrubbing the taste buds and lifting rich, fiery Flavors off the tongue. Their effervescence enhances the drinking experience by creating a light, airy sensation that balances bold, spicy notes. Additionally, the crisp acidity and chilled temperature of these sparkling wines provide a refreshing, cooling edge, making them an ideal complement to dishes with intense heat or deep, savoury richness.Lamiable’s, Souffle D'Etoille Grand Cru is amazing for this. A fresh, floral, mineral-driven champagne, but with a deep savoury brioche element. 

3. Light, Fruity Reds- Low-tannin reds like Pinot Noir and Gamay pair well with spicy dishes, offering a smooth, fruit-forward contrast that balances heat. Unlike bold, tannic wines that amplify spice, these lighter reds refresh the palate. Pinot Noir’s silky texture and cherry-raspberry notes complement various spicy cuisines, while Gamay’s juicy fruit flavours cleanse the palate. Lapierre, Raisins Gaulois, 2024. Going through semi-carbonic maceration and aged in concrete, this wine purely expresses the Gamay grape as well as the terroir of Beaujolais. A delicious light and fruit driven red.

4. Rosé Wines-Dry or slightly off-dry rosés bring crisp acidity and delicate red fruit Flavors like strawberry, raspberry, and watermelon, making them an excellent choice for balancing spice without overwhelming the dish. Their refreshing nature helps cleanse the palate, while the subtle sweetness in off-dry styles can soften the heat of spicy foods, such as Thai curries, Indian dishes, or Mexican cuisine. Markovits, Alkemi Rose, 2023. Made from the legendary Xinomavro grape, native to the north of Greece. This wine comes out light and acidic with an amazing profile of dried herbs and grapefruit. 

5. High Acid wines - High-acid wines pair well with spicy food as their bright acidity cuts through heat and balances intense flavours. The acidity refreshes the palate, preventing the spice from becoming overwhelming, while fruit-forward notes can complement and soften the heat. Varietals such as Albariño are known for their crisp acid, citrus-forward Flavours, and refreshing minerality, making them ideal companions for heat-packed cuisine. Terras Gauda, O Rosal, 2024. An Albarino blended with Caino Blanca and Loureiro. Light and saline with peach and orange. Exactly what you need to go with spicy food. 

For the best experience, pair spicy dishes with wines that offer sweetness, acidity, and freshness. Experimenting with different pairings can lead to surprising and delightful results. For more inspiration, take a look at our website.