Wine and Spice Don't Have to Fight

Food & Wine: Wine and Spice Don't Have to Fight
© Dale Anderson
By Tyler Colman Posted October 02, 2013

Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.

Don’t you think spicy foods taste best with sweet, low-alcohol wines? Because alcohol amplifies heat, a fiery dish with a high alcohol wine is the culinary equivalent of a shouting match. To tame the heat in spicy foods, try a white with low alcohol and a little sweetness, for instance a Spätlese Riesling or demi-sec Vouvray.

Related: Wine 101: Riesling
Spicy Recipes
America's Best Riesling

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