What wine goes with spicy food? Our pairings for chilli heat
465 wines to serve with spicy foodWith a spicy dish, serve an aromatic white with a touch of sweetness, such as an off-dry Riesling or a Torrontés, or a very fruity red with supple tannins, such as a Syrah, a Grenache or a Pinotage. Fruit and freshness soothe the heat; moderate alcohol keeps everything in balance.
Thai and Indian cuisines love German Rieslings and fragrant whites. Tagines and dishes with sweet spices call instead for a sun-drenched red from South Africa or Spain. Discover our guide wine and curry, Thai, Indian too.
Bousquet - Gran Malbec 2024
An assembled Malbec, dense and complex, from the Gualtallary highlands
Renzo Masi - Chianti Riserva 2022
A magnificent Chianti with nuances of spices and wild fruits.
Álvaro Palacios - Camins del Priorat 2024
A sophisticated blend made by Álvaro Palacios, surely the most talented winemaker in Spain.
Niepoort - Redoma Branco 2025
Intense, mineral and precise, this white offers all the guarantees of a great vintage.
Morgenster - Lourens River Valley 2013
A sophisticated Bordeaux blend, resulting from a cooperation with the famous Château Cheval Blanc!
Hammeken Cellars - Tosalet Vieilles Vignes 2013
A concentrate of fruits and spices for power lovers!
La Spinetta - Moscato d'Asti Bricco Quaglia 2025
A fine and airy Moscato d'Asti, where the indulgence of fruit meets a refreshing crispness.
Tarapacá - Gran Reserva Carménère 2023
A round and spicy Carménère influenced by the proximity of the Maipo River
Jean-Yves Péron - I Vicini Casa Rossa 2022
A direct-pressed rosé with an intensely delicious profile
Sine Qua Non - Distenta III Syrah 2021
A timeless Syrah signed Sine qua non
Santa Rita - Medalla Real Carmenere 2022
A velvety Carménère, blackberry and black pepper, with the herbaceous touch that is the grape's signature.
Holdvölgy - Exaltation 2015
A late harvest that enhances the Muscat à petits grains in the prestigious volcanic terroir of Tokaj
El Porvenir - Torrontés Laborum de Parcela 2023
An intense and mineral wine, expressing all the typicality of Torrontés
Ravines - Riesling Dry 2023
A dry and racy Riesling from the Finger Lakes region
Bruno Landauer - Merlot Ruster Spätlese 2024
A soft, indulgent Merlot in which the richness of black fruit is balanced by freshness, offering an appealing expression of the Rust terroir.
Panos Sarris - V for Vostilidi 2022
The sun of Greece united in this vintage full of freshness!
Doña Paula - Estate Bue Edition 2022
An astonishing blend of Pinot Noir, Malbec and Bonarda
Stellenrust - Kleine Rust Red 2019
An astonishing blend of Pinotage and Syrah, with flavors of red fruits and smoky spices
Joostenberg - Chenin Blanc 2019
A South African Chenin blanc with notes of white fruit and the chalky character typical of the Paarl vineyards
Herdade Do Mouchao - Dom Rafael 2019
Made from foot-crushed grapes, this cuvée embodies intensity, complexity and pleasure!
Bousquet - Malbec Reserve 2024
Bousquet's reserve Malbec, blackberry and cocoa on a velvet of tannins.
Which wine for which spicy dish?
The intensity of the chilli and the nature of the spices guide the pairing. Here are our pointers for the great spicy cuisines.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Thai curry green curry, red curry with coconut milk | Off-dry German Riesling, Argentinian Torrontés | A slight sweetness calms the chilli, and citrus aromas answer the lemongrass. |
| Creamy Indian curry butter chicken, tikka masala, korma | Viognier, Chenin Blanc, fruity rosé | A full-bodied, fragrant white embraces the cream and warm spices. |
| Tagine and couscous lamb tagine with prunes, couscous royal | Sun-drenched red: Grenache, Syrah, Mourvèdre | The ripe fruit and spicy notes of the wine echo the cumin and cinnamon. |
| Chilli and Mexican food chilli con carne, tacos al pastor, enchiladas | Fruity red: Malbec, Shiraz, Pinotage | Generous dark fruit and ripe tannins go with the smokiness of the chilli. |
| Sichuan cuisine kung pao chicken, mapo tofu | Riesling Spätlese, late harvest | The sweetness of the wine balances the Sichuan pepper and the heat of the chilli. |
| Wok dishes and stir-fried noodles pad thai, stir-fried noodles, ginger beef | Dry Riesling, Viognier, Pinot Noir | Freshness and fruit keep pace with the zing of ginger and soy sauce. |
| Creole cuisine colombo, rougail saucisse, cari | Fruity South African red: Pinotage, Syrah | The dark fruit and spice notes of the wine answer the colombo. |
The hotter the chilli, the more the wine benefits from being fresh, fruity and moderate in alcohol.
Fruit, chilli's best ally
Our take on spices: rely on fruit and freshness, and keep great tannic wines for other occasions. Chilli accentuates bitterness and the heat of alcohol; a fruity wine with a supple structure rounds them off. That is why Riesling, Germany's flagship grape, tops our recommendations: its liveliness and slight sweetness, in off-dry versions, work wonders with a green curry.
For red, look to South Africa and Spain. The Shiraz from Groot Constantia and The Original Pinotage from Diemersfontein offer generous fruit that stands up to a tagine or a chilli. For Thai food, the very floral Don David Reserve Torrontés from El Esteco plays in the same register as lemongrass and Thai basil. And for a Sichuan dish, the Vendange Tardive Pinot Blanc from Bruno Landauer creates a very successful sweet contrast.
Three bold pairings
Pairing 1. Green curry with coconut milk and off-dry Riesling, a classic with dazzling freshness.
Pairing 2. Apricot tagine and Grenache, for a dialogue of sweet spices and ripe fruit.
Pairing 3. Kung pao chicken and Austrian late harvest, a golden sweetness that soothes the Sichuan pepper.
The Wine Wanderer Team
Your questions about wine and spicy food
What white wine goes with spicy food?
An off-dry Riesling is the safest white wine with a spicy dish. Its touch of sugar soothes the chilli and its lively acidity refreshes the palate. Argentinian Torrontés and Viognier, both very aromatic, also suit curries and Thai food. Discover our selection of Rieslings.
What red wine goes with spicy food?
Choose a very fruity red with supple tannins and moderate alcohol: Grenache, Syrah, Pinotage or Pinot Noir. Ripe fruit balances the heat of the chilli. Keep powerful, oaky reds for dishes with sweet spices, such as tagine or couscous, and serve the wine slightly chilled, at around 15 °C.
White or red wine with curry?
With a curry, white usually wins: a Riesling, a Viognier or a Chenin Blanc goes with coconut milk and spices. Red suits richer red meat curries as long as it stays fruity and supple, like a Syrah or a Grenache. A fleshy rosé makes an excellent compromise.
What wine goes with tagine or couscous?
A warm Mediterranean red, based on Grenache, Syrah or Mourvèdre, is an ideal match for a tagine or a couscous. Its notes of ripe fruit and spice answer the cumin, cinnamon and dried fruit. All our advice is gathered in the guide wine and couscous, tagine.
What wine goes with Thai food?
Riesling, dry or off-dry, is the benchmark pairing for Thai food. Its citrus aromas go well with lemongrass, lime and coriander. The very floral Torrontés also suits green curries and papaya salads. For a pad thai, a fresh, fruity white enhances the dish.
At what temperature should wine be served with spicy food?
Serve the wine a little cooler than usual with a spicy dish: 8 to 10 °C for whites, 14 to 15 °C for reds. Coolness tempers the burning sensation of chilli and brings out the fruit. An ice bucket keeps the bottle at the right temperature throughout the meal.