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.
Seghesio Family Vineyards - Cortina Zinfandel 2019
A Zinfandel from the Russian River Valley combining fruity intensity, freshness and spicy depth.
Cycles Gladiator - Zinfandel 2021
A generous and velvety Californian Zinfandel, where the richness of the fruit is balanced with sweet spices and a warm finish.
Beaumont Family Wines - Far Side Mourvèdre 2021
A Mourvèdre from Bot River that is deep, spicy and remarkably balanced.
Ravines - Cabernet Franc 2022
A Cabernet Franc from a cool climate, precise and elegant, carried by the freshness of the Finger Lakes.
Stark-Conde - Three Pines Syrah 2018
A high-altitude Syrah combining aromatic depth, freshness and elegance, emblematic of the Jonkershoek valley.
Kanonkop Wine Estate - Estate Pinotage 2023
A deep and structured Pinotage that accurately expresses the personality of Simonsberg.
Viu Manent - Secret Carmenère 2022
An expressive and velvety Chilean Carmenère, where the lusciousness of the fruit meets sweet spices and a harmonious finish.
Michelini i Mufatto - Motorpsico 2022
A Bierzo de Mencía full of freshness and energy, driven by vibrant fruit and remarkable drinkability.
Tyrrell's - Winemakers Selection Vat 9 Shiraz 2021
A classic and refined Shiraz from Hunter Valley, where elegance takes precedence over power.
Seghesio Family Vineyards - Home Ranch Zinfandel 2021
A Zinfandel from the Russian River Valley that is both generous and structured, combining aromatic intensity and balance on the palate.
Gómez Cruzado - Vina Dorana Reserva 2017
A Rioja with character that elegantly combines fruit, spices and traditional farming.
Beeslaar - Beeslaar Pinotage 2021
A deep and structured Pinotage that accurately reveals the elegance of Simonsberg-Stellenbosch.
Henschke - Hill of Grace Shiraz 2019
An icon of the Eden Valley, this deep and elegant Shiraz precisely expresses the uniqueness of the historic Hill of Grace vineyard.
Beaumont Family Wines - Jackal's River Pinotage 2021
A Pinotage from Bot River that is both precise and delicious, where maritime freshness meets a full and spicy texture.
Scions of Sinai - Pinotage Atlantikas 2023
A coastal Pinotage that is fresh, juicy and easy to digest, influenced by the salty taste of the ocean.
Winery of Good Hope - Pinotage Full Berry Fermentation 2024
A juicy and precise South African Pinotage, which emphasizes pure fruit and freshness rather than power.
Bodegas Olivares - Umbria de la Hoya 2020
A Monastrell from Jumilla combining Mediterranean concentration and altitude freshness.
Laurent Mabileau - Saint-Nicolas-de-Bourgueil Rouge 2023
Blackcurrant, raspberry and violet: an organic Saint-Nicolas whose tannins are never harsh.
Cayuse - God Only Knows 2019
Christophe Baron's nod to Châteauneuf: raspberry, strawberry and sweet spice.
Axel Pauly - Lieserer Niederburg-Helden Riesling Kabinett 2022
An airy, fruity and chiselled Mosel Kabinett. Fine sweetness meets the energy of slate.
De Martino - Viejas Tinajas 2021
A pure and digestible Chilean Cinsault, aged in amphorae, highlighting the freshness and authenticity of the Itata Valley.
Joh Jos Prüm - Graacher Himmelreich Spätlese 2022
A precise and crystalline Moselle Riesling, where controlled sweetness meets vibrant mineral freshness.
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.