Spicy food and wine pairings, when done right, are absolutely delicious. When paired incorrectly, can absolutely ruin two perfectly good things on their own.
Do you want to amplify the heat or soften it? Amplify heat with bold and fruity reds. Soften the heat with off dry wines that have a hint of sweetness.
Wines with higher alcohol tend to negatively affect spice, making the wine and food seem ‘hotter’ than they are. Aim for low-oak influence and low alcohol in your wine pairing.
Cajun/Blackened
Off Dry Wine
- Riesling
- Muscat Canelli
- Gewürztraminer
Semi Sweet Wine
- Riesling
- Moscato
- Mama Rosa Rosé
Peppers
Dry White Wine
- Chenin Blanc
- Sauvignon Blanc
Off Dry Wine
- Riesling
- Muscat Canelli
- Gewürztraminer
Asian
Off Dry Wine
- Riesling
- Muscat Canelli
- Gewürztraminer
Semi Sweet Wine
- Riesling
- Moscato
- Gewürztraminer
Dry Red Wine
- Syrah
- Tempranillo
Latin
Dry White Wine
- Chardonnay
- Heritage Select
- Sauvignon Blanc
Off Dry Wine
- Riesling
- Muscat Canelli
- Gewürztraminer