Wednesday, August 24, 2011

Food & Wine Pairings: Spicy Food

If your dish has lots of spicy heat, avoid high-alcohol wines, which will only increase the burning sensation. Instead, choose a wine that’s around 10-12% alcohol.

If your dish has a sweet component like a sweet and sour or chutney, choose a wine with a touch of sweetness to balance it out. German Rieslings and Torrontes tend to work well here; they’re often low in alcohol, too!

If your dish has many layers of flavors and aromas, you can't go wrong with the ultimate palate-cleanser: sparkling wine. The bubbles refresh the palate from complex flavors.