What wine goes with spicy food?
Spice is the hardest variable in wine pairing. Heat amplifies tannin and bitterness, which means a wine that tastes perfectly balanced with a simple roast can become harsh and unpleasant alongside a vindaloo. The rules that apply elsewhere do not always apply here.
Why tannin and spice clash
Tannin is the drying, grippy sensation you get from red wines -- especially Cabernet Sauvignon, Barolo, and Bordeaux-style reds. Capsaicin, the compound that makes chilli hot, amplifies this sensation. A tannic red with a spicy dish does not taste balanced -- it tastes harsh on both sides. Avoid heavily tannic reds with any dish that has significant chilli heat.
What works with spicy food
Low-tannin reds with good fruit and some residual sweetness are the move. Grenache, Gamay, and lighter styles of Syrah handle spice well. Off-dry whites -- a Riesling from Alsace or Germany, a Gewurztraminer, a Vouvray -- work particularly well with Asian spice because the residual sugar cools the heat without competing with it.
Wine with Indian food
Indian food is among the hardest to pair because the spice, acidity, and fat content vary so much dish to dish. As a general rule: avoid oaky, tannic reds. Grenache or a light Syrah works for tandoori and grilled dishes. Off-dry whites or a dry rose work for anything with a sauce.
Ordering something spicy at a restaurant? Upload the wine list to Pour and it will find something that handles the heat.
Ordering wine with a spicy dish? Upload the restaurant wine list and Pour will find something that handles the heat.
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