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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