The One Mistake To Avoid When Pairing Wine With Spicy Food

The beauty of wine is that it can go with many foods from around the world. It doesn't matter if the food is sweet, spicy, crunchy, creamy, or all the above — if a dish exists, a wine will certainly go with it. There are simple pairing tricks that can help you pair the right wine with the right foods. And if you're a spice aficionado, there is one crucial thing to look for in the wine you're choosing.

High-alcohol wines will amplify the spiciness in your food. Think of it like adding fuel to the fire. Anything above 13% percent ABV will make spicy foods feel even hotter. If you're in it for the pain, go ahead and drink a high-alcohol Napa cabernet with those homemade spicy garlic Szechuan noodles. Be warned, you'll need a fire extinguisher if you do. For those of us not looking to call the fire department, here's how you can protect your palate.

Alcohol itself doesn't make food spicier. Instead, it enhances the perception of spiciness. Alcohol acts as a flavor carrier, helping to distribute the spicy compounds more evenly throughout the mouth, intensifying the overall sensation. Stick with us here, because we're about to get nerdier.

Capsaicinoids are the compounds responsible for the heat found in chili peppers. They are fat-soluble, meaning they dissolve better in fatty or oily substances rather than in water. Alcohol, particularly high-proof spirits and wine, can help dissolve these compounds more effectively. And when capsaicinoids dissolve, your perception of spice increases.

Alcohol also triggers our pain receptors in the throat and mouth. That is the warming, burning sensation we feel after taking a shot of bourbon or drinking a high-alcohol wine. The pain is real! This is why a spicy dish, like Nashville-style hot chicken, will seem spicier when paired with a higher ABV wine, lighting up your palate and nasal passages. So, what do you do instead? You take the opposite road.

The first answer is obvious: Lower-ABV wines won't set your palate on fire. Anything around 12% ABV is a safe bet. A bit of sugar will also diffuse spice. Wines with some residual sugar, like off-dry rieslings and rosés, lambruscos, and fruit-forward reds like ripe pinot noir, zinfandel, and grenache are all great choices. For those who say they don't like sweet wines, worry not. The spice in the food will counteract the sweetness in the wine, and all the flavors will become balanced and complementary.

Wines with fruity and floral aromas are great alongside spicy dishes. Gewürztraminer, viognier, and torrontés are good choices, as they often have intense aromatics that can stand up to spicy flavors. Sparkling wines like prosecco, cava, or champagne are excellent choices too. The effervescence cleanses the palate between bites, while the acidity can offer a refreshing respite from the heat.

Ultimately, the best way to find the perfect wine pairing for spicy food is through experimentation. Try different wines with your favorite spicy dishes to see what works best for your palate. Don't be afraid to think outside the box and try unconventional pairings — you just might discover a new favorite combination.