Wine and Spice: Pairings for Spicy Food
Heat and alcohol can clash — here’s how to pair drinks with bold, spicy dishes.
Pairing wine with spicy food is tricky: high alcohol amplifies heat, while sweetness and bubbles tame it.
Reach for off-dry whites
A slightly sweet Riesling or Gewürztraminer cools the palate and complements aromatic spice.
Bubbles are your friend
Sparkling wine refreshes between fiery bites — and feels festive too.
Not a wine drinker? Cold barley water or a tart calamansi cooler works beautifully.
