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.
Far Niente - Cabernet Sauvignon 2023
This magnificent Cabernet Sauvignon is considered one of the best in Napa
Caelum - Blend Icono 2020
An exceptional blended wine, combining power, complexity and balance
Charles Melton - Nine Popes 2018
A blend in the style of the great wines of the southern Rhône, combining richness, spices and balance typical of the Barossa Valley.
Torres - Purgatori 2020
A blend from the arid lands of Lleida, with blackberry, liquorice and black pepper.
Zeni - Cruino Rosso Veronese 2022
Coming from pure Venetian tradition, an Amarone that doesn't say its name!
Barco Del Corneta - Barco Del Corneta Verdejo 2021
A wine full of talent filtered by minimalism and the pure expression of the terroir.
Tyrrell's - 4 Acres Shiraz 2021
A Shiraz from Hunter Valley, sourced from a historic plot, combining finesse, freshness and aromatic depth.
MMAD - Grenache 2022
This wine embodies the modern elegance of great Australian Grenache, between finesse and depth.
Sine Qua Non - Distenta III Grenache 2021
An explosive and complex blend where Grenache plays the leading role
Kusuda - Syrah 2021
A Martinborough Syrah of great precision, combining freshness, finesse and aromatic depth.
Damascene - Syrah Stellenbosch 2022
A precise and fresh Stellenbosch syrah, where the purity of the fruit meets the elegance of the coastal terroir.
Tetramythos - Laurier Noir nature 2023
A deep and balanced red wine
Damascene - Syrah Swartland 2022
A precise and profound Swartland Syrah, where the freshness of the terroir enhances the concentration of the fruit.
Yarra Yering - Underhill Shiraz 2017
A refined and spicy expression of Shiraz from the Yarra Valley, combining freshness, depth and length.
Kanonkop Wine Estate - Kadette Cape Blend 2024
A precise and generous Cape Blend, which marries the soul of Pinotage with the elegance of Bordeaux grape varieties.
Seghesio Family Vineyards - Old Vine Zinfandel 2021
A Zinfandel from old vines combining richness of fruit, spices and depth typical of the best terroirs of Sonoma.
Dreissigacker - Westhofener Aulerde Riesling Auslese 375ml 2015
An Auslese Riesling from Westhofen combining liqueur intensity and crystalline freshness, emblematic of the Aulerde terroir.
Henschke - Henry's Seven 2023
A Rhône blend with an Australian twist, juicy and spicy, which fully expresses the generosity of the Barossa.
Santa Rita - 120 Reserva Especial Syrah 2022
Blackberry, pepper and smoke, a full-bodied Chilean Syrah without heaviness.
Montecrocetta - Roncaiolo Apassite 2017
A Cabernet Franc and Cabernet Sauvignon blend, made using the ripasso method
Jay Christopher - Basalte Pinot Noir Willamette Valley 2018
A world-class Pinot noir, with notes of spices and undergrowth
Sine Qua Non - Distenta III White 2021
An exceptional white wine that unfolds an aromatic richness, combining intensity, silky texture and an elegance of rare precision
Sine Qua Non - Distenta I 2019
An exquisite wine that captivates the senses with its unique taste profile
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.