Spicy
Wine with Spicy food
The pairing where your favorite Cab will betray you — and Riesling saves the day.
Short answer
Tannin amplifies spice — avoid tannic reds with spicy food. The universal pairing for spicy Asian, Indian, or Sichuan food is off-dry Riesling: residual sweetness tames heat while Riesling's aromatic intensity handles bold flavors. Gewürztraminer also works beautifully. For wine with curry, sparkling rosé and Lambrusco are excellent. Skip Cabernet entirely.
Top wine picks
Off-dry Riesling
Universal spicy-food wine — sweetness tames heat, acid keeps it lively.
Gewürztraminer
Lychee and rose-petal aromatics for South and Southeast Asian dishes.
Sparkling rosé
Bubbles + slight sweetness against Buffalo wings, kimchi, hot honey.
Lambrusco
Slightly sweet fizzy red — Sichuan and spicy noodles' ideal partner.
Pinot Noir (mild curries)
For Massaman or butter chicken — gentler tannin, lifted fruit.
What to avoid
- Cabernet Sauvignon
- Big oaky Chardonnay
- High-alcohol reds