What wine goes with spicy food? Our pairings for chilli heat
95 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.
Telmo Rodriguez - Molino Real Mountain Blanco 2023
A dry Muscat from the mountains of Málaga, born on the steep schist of Cómpeta, luminous and saline.
Huber - Grüner Veltliner Reichersdorf Alte Reben 2025
An old-vine Grüner Veltliner from the Traisental, fresh, fruity and chalky, with lovely tension.
Dr Loosen - Dr L Riesling Feinherb 2024
A medium-dry Mosel Riesling, lively and fruity, carried by the saline freshness of the slate slopes.
Alheit Vineyards - Huilkrans 2024
An old bush-vine Chenin Blanc from the Skurfberg, on red sands, powerful and luminous.
Boekenhoutskloof - The Chocolate Block 2023
A Syrah-led blend from the Swartland, dense and velvety, now a South African classic.
The Sadie Family - Treinspoor 2024
An old bush-vine Tinta Barocca from near Malmesbury, floral, dense and built to last.
Chappaz - Grain Pinot Chamoson 2024
A Pinot Noir from Chamoson in Valais, grown biodynamically on limestone scree.
Blandy's - Colheita Sercial 2010
A dry, lemony colheita with notes of candied citrus and saffron, bottled in 2023.
Blandy's - Sercial 10 ans
A dry, lively Madeira, a blend with an average age of ten years, with notes of candied citrus and almond.
Domaine des Tourelles - Marquis des Beys 2020
The prestige cuvée of Domaine des Tourelles, syrah and cabernet from the Bekaa with aromas of cedar.
Moric Project Villa Tolnay - Hidden Treasures n°2 Somló Kis Tamás 2022
Moric and Kis Tamás on the volcanic butte of Somló: a chiselled, saline white of rare elegance.
Kabola - Amfora Malvazija 2020
A Malvazija macerated for six months in buried Georgian amphorae, deep, mineral and lightly tannic.
Moric - Sankt Georgen Grüner Veltliner 2021
A Grüner Veltliner from limestone and schist, dense and vibrant, born at the foot of the Leithagebirge.
Van Volxem - Bockstein Riesling Grosses Gewächs 2022
A Grosses Gewächs from the Ockfener Bockstein, broad and spicy, held taut by the lively acidity of the Saar.
Van Volxem - Schonfels Riesling Grosses Gewächs 2022
A Riesling Grosses Gewächs from the Saar, juicy and concentrated, with scents of stone fruit and alpine meadows.
L.A. Cetto - Cabernet Sauvignon 2022
A Mexican Cabernet Sauvignon from Baja California, supple and indulgent, aged for a year in French oak.
Cayuse - God Only Knows 2020
Cayuse's cult Grenache, born on the cobblestones of Armada, silky, floral and spicy.
Undurraga - Aliwen Reserva Cabernet Sauvignon Syrah 2024
A Cabernet-Syrah blend from Maule, full-bodied and spicy, with notes of ripe fruit and coffee.
Tarapacá - Reserva Cabernet Sauvignon 2024
A juicy, balanced Cabernet from Maipo, between red fruit, blackcurrant and a spicy touch.
La Rural - San Felipe Tinto 2025
A supple Mendoza blend with indulgent black fruit and light tannins, crafted by La Rural.
Sine Qua Non - Distenta IV White 2022
An opulent and singular Californian white, with honeyed pineapple, orange blossom and almond, and remarkable tension.
Sine Qua Non - Distenta V Grenache 2023
A sensual, finely chiselled Californian Grenache, with wild berries, lavender and stony minerality.
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.
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.