If you like spicy foods and you’re a wine drinker, it’s not always easy to know which wine to pair with your meal. In fact, a lot of people who go out for Indian or Mexican end up ordering beer instead of wine for this reason. But there are plenty of red wines that can stand up to the bold flavors in a spicy dish. You just have to know what you’re looking for!
The best wines for pairing with spicy food are medium to full-bodied reds that have big fruit, think Shiraz, American Zinfandel, Petite Sirah, wines from the Southern Rhône, Primitivo, and Pinotage. These wines are not usually over-oaked because their main focus is their fruit! They can have jammy blackberry and bramble notes, and plum, cherry and cassis flavors. You’ll also find secondary aromas of licorice and black pepper, espresso, cured meats and bacon fat (which is quite common in Syrahs).
10 Red wines for dishes that pack some heat
Pair spicy foods with full-flavored wines that have depth to them and can stand up to the spice in your dish. Skip the Pinot Noir and instead choose a wine from this list:
- Australian Shiraz. Go to any wine reseller and you’ll find plenty of options for a quality bottle of Shiraz. Shiraz is a full-flavored wine from Down Under with lush blackberry, raspberry, briary and spice flavors, and hints of black pepper and plum. You can pair this wine with most spicy foods, as well as braised meat dishes. Choose a bottle in the $15-30 price range.
- GSM wines. GSMs are blends of Grenache, Syrah and Mourvèdre. They’re generally dark and medium to full-bodied wines with rich cherry and chocolate notes and good acidity. Plus, they have just the right texture to stand up to a plate of hot and spicy food. You can find a quality wine in the $15-35 range.
- American Zinfandels. Red Zinfandel is a classic American wine to pair with chili based barbecue food. It’s big-fruited and high in alcohol and can be thick with blackberry, orange zest, cinnamon and sometimes licorice notes. Prices can range from $15 to $50+. Note, some Zinfandel is considered off-dry.
- Petite Sirah. Petite Sirah is made from the Durif grape varietal which has characteristic plum notes alongside blueberry, chocolate and black cherry flavors. The Durif grapes themselves are quite small so you get a good skin to juice ratio, which gives the wine its dark color, full flavor and ample tannins. Petite Sirahs makes excellent pairings with rich and spicy meals and are an ideal choice for an Indian curry. There are a few main producers, but start with a wine from Bogle and you won’t be disappointed.
- American Syrahs from Southern California or Washington State. Syrah is typically a medium to full-bodied wine that pairs nicely with food cooked in chili based seasoning. American Syrah tends to be more gamey and herbaceous. You can find crushed black pepper, coffee, and spice notes that complement the wine’s backbone of plum and red fruits.
- Nero d’Avola. This full-bodied Italian red is high in alcohol and can be intense and fruity, with blackberry and cherry notes and prominent tannins. It’s the perfect wine to have with a spicy red sauce or a barbecue spread and it also goes especially well with sausages. Look for Nero d’Avola in the Italian wine section of your local fine wine shop. Most Nero d’Avola comes from Sicily and starts at $15+.
- Southern Rhône wines. Reds from the Southern Rhône area of France are predominately made from the Grenache, Mourvèdre, Cinsault and Syrah grape varietals. Like GSMs, they’re blends that are medium to full-bodied and have prominent raspberry, red currant and briary flavors. They tend to be high in alcohol and can have gamey and white pepper notes. French wine is named after the region where it’s produced, so look for an inexpensive Côtes du Rhône to start, or move up a level to a Gigondas.
- Chinon and Bourgeuil. These red wines from the Loire Valley are made primarily with Cabernet Franc. They’ll give you the color, aroma and intensity you need for a spicy meal pairing, without the high alcohol of a Zinfandel. They’re also quite attractively priced and have herbal aromas and spices in their flavor profile.
- Bandol. Another French wine, this time from the Provence region, Bandol has to be made with at least 50% Mourvèdre grapes. This gives it a deep leathery feel and spicy flavor profile. Bandol reds are big, full-bodied and powerful wines that can stand up to a meal with some heat. They can have hints of wild herbs and savory spices and they age well if you want to put a bottle in your cellar. Prices start at $45+.
- Pinotage. Pinotage, the signature grape of South Africa, is a cross between Pinot Noir and Cinsault. It can have blackberry and black cherry flavors with hints of mint and can also be high in alcohol. Pinotage is usually medium-bodied with good tannins that allow it to hold its own against spicy meat dishes and curry sauces. Look for a wine in the $15-35 range.
Pairing Spanish wine with Mexican food
If you’re in the mood for Mexican and are ordering Enchiladas, Mole, Chilaquiles, or Chiles Rellenos (stuffed peppers), you want to try some Spanish reds with your meal. Start with a wine from Priorat which will be a blend of primarily Grenache, Carignan and Syrah. Priorat wines have dark, old-vine fruit that goes beautifully with more refined spice. You can also pair a wine from the Bierzo area where they make reds with the Mencia grape. If you’re not looking to spend a lot, a Tempranillo based Rioja Crianza is a lower-priced alternative.
Pairing wine with Indian food, from Chicken Tikka Masala to Saag
Headed to an Indian restaurant for dinner? Chances are you’ll be ordering some curry. If you aren’t having beer, you’re going to want a substantial red wine to match the heat in your dish. Curry can be made with lamb, chicken or vegetables (or even fish if you find yourself at a Kerala restaurant). You can pair it with an Australian Shiraz, which you’ll likely find on the restaurant’s wine list, or if you’re ordering to go, pick up a bottle of Petite Sirah. The dense jammy texture of this wine will be an excellent match for a Vindaloo or Rogan Josh curry. Another option is a Lambrusco from Emilia-Romagna. Lambrusco can have a light amount of carbonation to it. It feels like it wants to be a sparkling wine, is high in acidity, medium-bodied and uncomplicated, so you can pair it with Chicken Tikka Masala, Aloo Saag and lighter Indian sides too (Samosas and Pakoras). The acidity will cut through the spice and the frizzante will help to cool and refresh your mouth.
Which wines pair best with which spicy foods?
- Caribbean food – From jerk chicken to curried goat, Caribbean food is cooked with plenty of chili and spice and packs quite a punch. Your best bet for a wine food pairing is a rustic wine, like a Primitivo from Puglia. Primitivo is related to Zinfandel and has a characteristic blueberry and blackberry flavor profile with dark chocolate, leather, and licorice notes.
- Tex-Mex – Tex-Mex is a blend of Mexican food and Texan bbq prepared with plenty of chili powder, ground cumin, coriander and paprika. For a wine that goes with both Chili Con Carne and spicy Steak Fajita, try an American Zinfandel. The rich and jammy fruit and finish of spice will be the perfect complement to a hearty helping of Tex-Mex food.
- Spicy southern barbecue – Pork brisket, spicy wings and slow-cooked ribs in rich and flavorful sauces pair beautifully with reds like GSM wines and Australian Shiraz. These wines won’t break the bank either! For more ideas on wine pairings for grilled food, check out this article.
- Sichuan – Few people realize that China makes some of the spiciest food in the world. Sichuan cuisine is bold and chili laden with heavy pepper and sometimes sweet and sour notes. You can pair it with red or white wines depending on if you’re having beef, duck or seafood. You’ll likely find a Zinfandel or a Shiraz on the restaurant wine list. For a white option, look for an off-dry Chenin Blanc from South Africa (or France).
- Vietnamese – Because there’s a lot of seafood in Vietnamese cuisine, it’s actually more white wine you’ll want to order here. Try a medium dry Pinot Gris from Alsace. This is a complex and creamy wine with good acidity, citrus and golden apple notes. For a less pricey option, go with a medium-dry Riesling from Germany.
- Malaysian – Malaysian cuisine is a mix of Malay, Chinese and Indian influences. You’ll find creamy coconut-based sauces with lemongrass, turmeric and tamarind spices, and plenty of chili. Pair a traditional Malaysian curry with a dry Riesling from Germany. If you ordered chicken satay with a spicy peanut sauce, go for a Gruner Vetliner, a wine from Austria known for its grassy and asparagus notes. Gruner Vetliner goes particularly well with spicy vegetarian dishes too.
What wine should you order with Thai food?
There are plenty of noodle dishes and coconut-based curries in Thai cuisine (from red and green curry to the heavier Massaman curry) but because the main meat in Thai food tends to be duck or chicken, you’ll probably want to go with a white wine instead of a red. You could try a Gewurztraminer, a wine made in Germany, Alsace and the USA that’s known for its upfront spice notes. Thai food is famous for its sweet and spicy salads, think shredded papaya and mango with a chili lime dressing. A medium-dry Riesling is another good option, or go with a more fun and unusual choice, Argentina’s signature white wine, Torontes. Torontes has pronounced lemon and peach flavors with citrus and floral notes that make it a great wine for pairing with food cooked in exotic spices.
White wine and spicy food pairings
If you are having beef or pork cooked in a spicy red sauce, you want a red wine. But what if you’re going out for Asian food and ordering a seafood noodle dish? This is where white wines will be the better choice. You can find dry, tropical fruit-driven whites that will go well with lighter Thai or Vietnamese dishes, but some of the best wines for spicy food are actually off-dry. Off-dry means the wine is still on the dry side but has prominent fruit flavors and some residual sugar which can give it a touch of sweetness.
Riesling
Riesling is one of the most dynamic and versatile wines for food pairings. It goes with just about everything and will change its flavor profile depending on what you’re eating. Riesling can range from bone-dry to dry and off-dry and comes mainly from Germany, Austria, Alsace, the USA, and now also the Clare and Eden Valleys in Australia. An Australian Riesling may be harder to find but it will be a high acid white wine with intense lime, lemon and citrus notes that’s worth looking for! For a less expensive option, go with a wine from Germany called Spätlese. This is an off-dry late-picked wine that will have rounded fruit and good acidity in the finish (which is just what you want to cut through the spice in a chili based seafood dish!). Prices start at $18+.
Gewurztraminer
The word Gewurz means spice in German so it’s no surprise that Gewurztraminer is a wine that goes well with spicy dishes! It’s a mouth-filling white with lychee, ginger and grapefruit flavors that’s known for its up front and spicy aromatics. They make Gewurztraminer in Germany and Alsace and it’s an excellent wine for pairing with sausages, and lighter, non-tomato based curries. Look for a wine in the $15-30 range.
Sparkling wines
Like beer, sparkling wines have carbonation which is refreshing to the palette when you’re eating food with a lot of heat. If you want a wine that will pair well with chili based sauces, start with a sparkling rosé which will more than likely have been made from a red grape varietal, in particular Pinot Noir. You could also try a wine from California labeled Blanc de Noir. It won’t look like a rosé but is typically made with Pinot Noir or Pinot Meunier grapes.
