Wine and Spice Don't Have to Fight
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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.