Pairing: Spiced Dishes

Spiced dishes, often featuring ingredients like chili, cumin, and pepper, bring intense and complex flavors to the table. These dishes can be anything from spicy curries to barbecue ribs, with heat levels that range from mild to fiery. The challenge in pairing wine with spiced dishes lies in balancing the heat while enhancing the depth of flavors. Wines with some sweetness or lower alcohol levels can help cool down the heat, while bold reds can stand up to stronger, richer spice blends​

Recipe

Ingredients

  • Chili (1-2, chopped): Provides heat, which forms the backbone of the spiced dish.
  • Cumin (1 teaspoon): Adds earthy warmth to the flavor profile.
  • Garlic (3 cloves, minced): Contributes a pungent base that complements the spices.
  • Paprika (1 tablespoon): Enhances color and flavor, adding a smoky sweetness.
  • Yogurt (½ cup): Acts as a cooling agent when mixed into spicy sauces

Instructions

  1. Prepare the spice base: Heat oil in a pan and sauté minced garlic until fragrant. Add chopped chili, cumin, and paprika, stirring for 2-3 minutes.
  2. Add protein or vegetables: Toss in your choice of protein (chicken, beef, or tofu) or vegetables and cook until browned.
  3. Finish with yogurt: Stir in yogurt for a creamy, balanced sauce, and simmer for 10 minutes until well combined.
  4. Serve: Pair with rice or naan, and enjoy with a complementary wine

Serve With

Zinfandel, Sauvignon Blanc

Learn More About the Best Pairings

Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

Learn More

Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

Learn More

Samplers

View all