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SPICY FOOD & WINE PAIRING TIPS
Wine Recommendations for Spicy Food
Thai prawn & pomelo salad
Look for whites with bright refreshing fragrances and good acidity. Off-dry Rieslings from Mosel are ideal for bringing out the freshness of the salad and soften the spiciness yet balancing the acidity in the sauces. Gewurztraminer with lemon, lime characters or Sparkling wines are great alternatives too.
Thai green curry chicken rice
Choose a well structured, medium bodied wine to go with this mild, creamy curry. Moscato d'Asti has ripe tropical flavours that complements well with this dish, it also has the acidity that eases the rich sauce. Light bodied, fruity Pinot Noir with soft tannins work wonders as well and adds vibrancy to the dish.
Thai green curry chicken rice
Choose a well structured, medium bodied wine to go with this mild, creamy curry. Moscato d'Asti has ripe tropical flavours that complements well with this dish, it also has the acidity that eases the rich sauce. Light bodied, fruity Pinot Noir with soft tannins work wonders as well and adds vibrancy to the dish.
Korean Kimchi pot
This multidimensional dish has plenty of spice, meat, vegetables and is difficult to pinpoint one wine that harmonises with all flavours. Start off with an Albarino, a richer, well structured profile with a refreshing mouth feel as a palate cleanser after every bite allowing you to taste more flavours from the dish. Go for a Japanese Sake as you dwell into the main ingredients, Sake has the richness and roundness to cut through the oiliness and saltiness of the soup.
Stir-fried crab with garlic and chili
Sauvignon Blanc from New Zealand has the structure to support this heavily flavoured crab. The freshness and lively acidity in whites help calm the heat and elevate the natural taste of crab.
Stir-fried crab with garlic and chili
Sauvignon Blanc from New Zealand has the structure to support this heavily flavoured crab. The freshness and lively acidity in whites help calm the heat and elevate the natural taste of crab.
Sichuan Mapo Tofu
Bean curd and minced pork infused with chilli and peppercorn flavours taking center stage in this uniquely Sichuan dish. This allows to be different and steer away from traditional varietals. Semillon is one such under the radar variety that has bundles of flavours, a slight oily texture that adds roundness to the dish.
Japanese curry rice
The sauce is the essence, it has a touch of sweetness and peppery spice that goes well with full bodied reds. Australian Shiraz is a straight forward choice, lovely dark fruits, chocolate and peppery spice characters, a wine with similar flavour spectrum to the curry. Alternatively the sweetness and dried fruit nuances from an Italian Amarone also work well with the spices in this dish.
Japanese curry rice
The sauce is the essence, it has a touch of sweetness and peppery spice that goes well with full bodied reds. Australian Shiraz is a straight forward choice, lovely dark fruits, chocolate and peppery spice characters, a wine with similar flavour spectrum to the curry. Alternatively the sweetness and dried fruit nuances from an Italian Amarone also work well with the spices in this dish.