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Pairing with Hot & Spicy Foods
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Pairing with Hot & Spicy Foods


Hot spice decreases wine sweetness.

Hot spice increases wine bitterness.


Match hot spice with:


*          Really ripe, juicy fruit that is either un-oaked or lightly oaked (New Zealand Sauvignon Blanc, a semi-sweet Riesling, or a sweet Chenin Blanc)


*          Best are lightly sweet, low alcohol white wines or rose.


Die-Hard Red Wine Fans: 


“Fire” of the Hot spice increases exponentially with dry, tannic, or high alcohol wine.


*           Try a Beaujolais – Village or a ripe and jammy, almost sweet expression of fruit along with low tannin and alcohol.

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