Welcome to part 7 of Wine for the food: How to pair wine and food. So far we have taken care of everything from beef to greens, but now we throw ourselves into one of the most fun and most challenging disciplines: spicy and Asian food. Think of a steaming Thai curry, an Indian stew or a bowl of chili and ginger.
Spicy food is something special, because chili does not taste. It heats. And that heat plays by its very own rules once wine ends up in the glass. The good news is that once you understand the rules of the game, it becomes easy to choose a wine that makes the meal better instead of putting out all the flavour.
What you will learn
- How heat and chili affect the wine you drink
- Why a little bit of sweetness in the wine helps with spicy food
- Why freshness and acidity are your best friend with sharp dishes
- A couple of safe choices for Thai, Indian and Asian food in general
What chili does to the wine
Chili gives a sensation of heat in the mouth, and that heat only grows if you drink a powerful wine with high alcohol alongside it. Think of alcohol as petrol on the fire. The more you pour on, the more it burns.
That means the really big, heavy red wines with firm structure and plenty of alcohol are not good friends with spicy food. They just make the burning sensation more intense, and at the same time the wine can start to taste more bitter and hard than it actually is. Save them for an evening with a calm roast instead.
As a rule of thumb it also holds that the spicier the food, the fewer wines suit it. Strong chili is a demanding partner. That is why this chapter is not so much about finding the absolutely perfect match, but about finding the wines that make the experience pleasant.
A little sweetness tames the heat
Here comes the trick that really makes a difference: a little bit of sweetness in the wine. Not a sweet dessert wine, but a wine with a discreet roundness, what is often called off-dry or semi-dry.
That little bit of sweetness settles like a cool hand on the burning sensation from the chili. It is a bit like having a glass of milk or a spoonful of coconut milk with a spicy dish. The sweetness dampens the heat and makes the whole thing more harmonious, so that you can actually taste the spices instead of just feeling the fire.
It is especially clever for dishes that are both spicy and a little sweet at the same time, as many Thai and Asian dishes are with their balance of chili, sugar, lime and fish sauce. A wine with fruit sweetness plays up nicely to that balance.
Keep the freshness
The other half of the recipe is freshness. A wine with good acidity acts like a little refreshment between each bite. It cleanses the palate, so that the food is just as exciting at the last mouthful as at the first.
Think of how a splash of lemon or lime makes a rich or spicy dish easier to eat. The wine's acidity does some of the same. It cuts through and gives air. And something pleasant happens when fresh acidity meets the tangy, spicy flavours in Asian food: both come to seem a little sweeter and rounder.
That is why a fresh, not too powerful white wine is often a safer choice for spicy food than a big red wine. A little bubble can also work wonders, because freshness and sparkling bubbles together work extra cleansing on the palate.
A couple of safe choices
You do not need a long list. Here are some reliable directions you can choose from:
- A fresh white wine with a little roundness. Semi-dry or off-dry with good acidity is the classic rescue for chili. It cools and freshens up at the same time.
- A mousserende vin in the dry to lightly round end. Bubbles and fresh acidity suit many Asian dishes surprisingly well.
- A fruity red wine with light tannins. If you want red wine, then choose a light to medium-bodied style with juicy fruit and a soft structure rather than a big, tannin-heavy type.
How to think in practice
Base it on the heat. If the dish is only mildly spiced, you have free rein and can also think in the principles we went through in Wine and food: The simple principles. If it is really spicy, then go for freshness and a hint of sweetness, and stay away from high alcohol and hard tannins.
In short
- Chili gives heat, and high alcohol makes that heat greater. Avoid powerful, high-alcohol wines with spicy food.
- A little bit of sweetness in the wine dampens the burning sensation.
- Fresh acidity cleanses the palate between bites and makes both wine and food rounder.
- The spicier the food, the fewer wines suit it. Keep it simple and fresh.
- Safe choices: a fresh semi-dry white wine, a mousserende vin or a light, fruity red wine.
Frequently asked questions
Should I always choose a sweet wine with spicy food?
No, just a little bit of sweetness. You are looking for an off-dry or semi-dry wine with fruit and good acidity, not an actual dessert wine. The discreet roundness is enough to tame the chili without making the meal sweet.
Can I even drink red wine with spicy food?
Yes, but choose with care. Go for a light to medium-bodied red wine with juicy fruit and soft tannins and lower alcohol. The big, powerful red wines, on the other hand, make the heat worse.
Ready for the next step?
Now you have a handle on the spicy, and so it is time to finish the meal on a sweet note. In the next part we look at Wine for dessert, where sweetness suddenly plays the leading role instead of being a side comment.
And then remember the most important thing: the best pairing is the wine you like with the food you like. Use the principles here as a reassuring guide, not as a fixed answer sheet, and do drop by our selection when you need to find a fresh white wine or a light red wine for the next spicy evening.