What wine goes with spicy food? Our pairings for chilli heat
374 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.
Silver Oak - Napa Valley Cabernet Sauvignon
A legendary Cabernet Sauvignon from the Napa Valley
Stag's Leap Wine Cellars - SLV 2020
The vintage that beat the most Bordeaux blind at the 1976 Judgment of Paris
Delicato Wines & Alex Gittins - Shadow Point Pinot Noir 2019
A delicious and charming Pinot Noir from the Monterey Valley
La Rural - Trumpeter Petit Verdot 2024
A forgotten grape variety from Medoc, Petit Verdot demonstrates all its potential here.
Sine Qua Non - Distenta IV White 2022
Un blanc californien opulent et singulier, entre ananas miellé, fleur d'oranger et amande, d'une tension remarquable.
Sine Qua Non - Distenta V Grenache 2023
Un Grenache californien sensuel et ciselé, entre baies sauvages, lavande et minéralité de pierre.
Santa Rita - Floresta Carménère 2022
A Carménère from old vines in Apalta, fresh and juicy, floral and herbaceous, with no oak.
Torresella - Prosecco Extra Dry
A Prosecco Extra Dry from eastern Veneto, with fine bubbles and aromas of citrus and white fruit.
Château Belingard - Réserve Monbazillac 2024
A Monbazillac from Pomport, sweet, unctuous and honeyed, with notes of candied fruit.
Domaine Laguille - Côtes de Gascogne Gros Manseng
A medium-sweet Gros Manseng from around Eauze, generous and fresh, carried by aromas of exotic fruit.
Domaine du Météore - Faugères Léonides 2021
An organic Faugères from Syrah, Grenache and Cinsault, aged 28 months, fresh, silky and spicy.
Domaine de Boisseyt - Viognier En Amont 2024
A Viognier from Chavanay aged in stoneware eggs, tender, floral and juicy, with a tangy finish.
Château La Nerthe - Châteauneuf-du-Pape Rouge 2020
The great red wine of Château La Nerthe, sunny and silky, remarkably balanced and with good ageing potential.
Domaine de Sainte Marie - L'Étoile Ensemblage 2022
The estate's signature cuvée: a rare Jura blend, aged in foudres, round, saline and generous.
Domaine Simon Gaudet - Beaune 1er Cru Les Champimonts 2022
A crystalline white Beaune premier cru, with yellow fruit, white flowers and a touch of star anise.
Torresella - Prosecco Rosé Brut
A Prosecco rosé of Glera and Pinot Noir, with fine bubbles and notes of flowers, citrus and red fruit.
La Bastide Blanche - Bandol Rosé 2024
A biodynamic Bandol rosé dominated by Mourvèdre, dense and saline, with notes of citrus and bay leaf.
Chavin - Zéro Cabernet Merlot 2023
An alcohol-free red of Cabernet Sauvignon and Merlot, crunchy, with blackcurrant, strawberry and pepper.
Campagnola - Piuma Valpolicella Ripasso 2019
A round and charming Valpolicella Ripasso
Alamos - Malbec 2020
A high-altitude, round and tasty Malbec with very good value for money!
Buglioni - Il Lussurioso - Amarone della Valpolicella Classico 2020
A high-class Amarone with intense and persistent notes of ripe black fruits, dried fruits and spices.
Alfredo Maestro Tejero - A Dos Tiempos 2017
A timeless biodynamic wine made only with grapes, vines and healthy soils.
Moric - Hausmarke Rot 2017
Finesse and elegance will delight you in this surprising vintage from Moric.
Matías Riccitelli - The Apple doesn't fall far from the tree - Torrontés 2024
A Torrontés full of minerality and complex on citrus fruits.
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.