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.
Hahn - Boneshaker 2020
A powerful and generous Californian Zinfandel, where rich fruit combines with a velvety and warm texture.
Clos Mogador - Com Tu 2022
A high-altitude Garnacha, precise and profound, delicately expressing the freshness of La Figuera's slopes.
Bodegas Tradición - Palo Cortado VORS + 30 ans NV
A Palo Cortado VORS of great finesse, combining aromatic depth, tension, and a salty length.
Hartenberg - Gravel Hill 2018
A deep and precise terroir Syrah, intensely expressing the gravelly singularity of Gravel Hill.
Artadi - La Hoya 2022
A red from Rioja Alavesa that combines fruit depth, tannic finesse, and the elegance of its limestone terroir.
Anima Negra - AN/2 2021
An elegant and Mediterranean Mallorcan red, where indigenous grape varieties express themselves with freshness and depth.
Bodega Lanzaga - Lanzaga 2021
A precise and profound Rioja Alavesa with a strong sense of terroir, where freshness and tannic finesse combine with beautiful aromatic intensity.
Charles Melton - La Belle Mère 2020
A Barossa Valley blend that is generous, spicy and harmonious, combining the richness of the fruit with a lovely freshness.
Bodegas Tradición - Amontillado VORS + 30 ans NV
A VORS Amontillado of great finesse, combining saline depth, oxidative complexity, and an interminable finish.
Artazu - Santa Cruz Tinto 2020
A precise, fresh high-altitude Garnacha that reveals the finesse of the Artazu terroir.
Cullen - Cabernet Sauvignon Merlot 2018
A biodynamic cabernet-merlot from Margaret River, precise, elegant and carried by maritime freshness.
Chappaz - Grain Ermitage 2023
A spacious and mineral Valaisan Hermitage, where the Marsanne expresses all its alpine depth.
Charles Melton - The Father in Law 2020
A generous and structured Shiraz from the Barossa Valley, which combines aromatic intensity and velvety texture.
Antonio Madeira - A Palheira 2021
A high-altitude red wine from Dão, precise and vibrant, where granite freshness meets the depth of old vines.
Micaela Rubio - Mikaela 2019
A high-altitude Bobal that combines freshness, aromatic depth and silky texture.
Alto Horizonte - Alto de la Cruz 2019
A Spanish red with character, combining aromatic intensity, freshness and elegant texture.
Micaela Rubio - La Infanta 2019
A high-altitude Bobal, precise and deep, which subtly reveals the continental character of the English Channel.
Damascene - Syrah Ceres Plateau 2022
A precise and fresh high-altitude South African Syrah that combines aromatic intensity with a fine texture.
Alto Horizonte - El Cerro Brujo 2019
A Spanish red wine from high altitude, combining ripe fruit, freshness and spicy depth.
Dominio de Es - La Mata 2021
A Ribera del Duero of terroir, deep and precise, where concentration is combined with remarkable freshness.
Juan Carlos Sancha - Ad Libitum Maturana Tinta 2024
A rare Maturana Tinta from Rioja Alta, combining freshness, aromatic intensity and elegant structure.
Micaela Rubio - El Reflejo 2019
A Spanish plateau red, combining freshness, depth and a precise expression of the Manchuela terroir.
Dominio de Es - Carravilla 2021
A high-altitude Ribera del Duero, combining aromatic depth, freshness and tannic elegance.
Tyrrell's - Old Winery Shiraz 2022
A juicy and spicy Australian Shiraz, combining luscious fruit and a supple structure for immediate enjoyment.
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.