Pairing wines with spices and spicy dishes is not an easy game. The elements to consider are several.

We can have different aromas in these dishes, a combination of hot, spicy, sweet, sour, bitter, and often oily due to the addition of butter and other fats. When choosing a wine it is best to focus on all these aspects.

The wines that best match with spices are low in alcohol content (the very alcoholic ones reinforce the spicy notes), refreshing and with fresh acidity that contrasts the “warm” and rich flavors of the food.

Aged or barrique wines are a no-go because they cancel the flavors of spices. Fruity, aromatic and semi-dry wines are generally to be preferred as they enhance the spices. The principle of concordance applies: spicy food goes with “spicy” wine.

And if the wine has a slight sugar residue, it balances the spicy aroma. The sweetness in wine always emphasizes the various flavors of the dish while reducing the strongest notes. So choose light fruity or spicy wines with a good level of acidity.