Pairing: Spicy Dishes

Spicy dishes, characterized by heat from ingredients like chili peppers, curry spices, or peppercorns, present unique challenges and opportunities for wine pairings. The intensity of these dishes can be balanced by wines that either amplify the heat or help cool it down. Wines with higher acidity or slight sweetness work well, as they balance the spiciness without overpowering the dish. Off-dry whites or lighter reds with low tannins are excellent options, as they mellow the heat while enhancing the complex flavors of the dish.

Recipe

Ingredients

  • Chili peppers (1-2, chopped): Provides heat and forms the base of many spicy dishes.
  • Cumin (1 teaspoon): Adds warmth and earthiness to the flavor profile.
  • Garlic (3 cloves, minced): Enhances the savoriness and balances the spice.
  • Coconut milk (1 cup): Cools down the spiciness in curries or sauces, adding creaminess.
  • Fresh herbs (cilantro, mint): Complements the heat with a refreshing contrast​

Instructions

  1. Prepare the aromatics: Heat oil in a pan and sauté garlic, chili, and cumin for 2-3 minutes until fragrant.
  2. Build the base: Add coconut milk and simmer for 5 minutes to combine the flavors and reduce the heat.
  3. Finish the dish: Stir in your choice of protein or vegetables and cook until done. Garnish with fresh herbs and serve with rice or flatbread​.

Serve With

Sauvignon Blanc, Zinfandel

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Sauvignon Blanc

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

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Zinfandel

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

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