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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