What Wine Goes with Mexican, Southern Creole, and Chinese Food?
Tonight, City Vino is hosting Always Flavored for a wine pairing dinner. Rita Witte is a talented chef, passionate about flavors and spices. She has a catering background prior to starting Always Flavor, which we will tap into for this dinner. Food to her is more than just sustenance, it is a way to connect with others and build relationships. Birthed out of an overabundance of hot peppers grown in her garden, she started to create flavorful sauces with the mission to elevate every meal. Always Flavored is at 610 Caroline Street where you can pick up a few sandwiches or bottles of her hot sauces. Go to the Rita power of two!
Pairing wine with cuisine from regions not traditionally associated with wine, like Mexican, Southern Creole, or Chinese food, can feel a little daunting. The old rule of “what grows together, goes together” isn’t always helpful here. After all, these regions aren’t famous for wine production. But as a wine store, let’s explore wine-friendly solutions rather than defaulting to beer!
General Guidelines for Pairing Wine with Spicy Foods:
There are no hard-and-fast rules when it comes to pairing wine with spicy food, but a few general principles can help make your meal more enjoyable. Consider these when you’re deciding on a wine:
- Serve wines cold: Chilled whites, rosés, and light reds like Gamay or Beaujolais can refresh and cool the palate.
- Fruity wines: Wines with bright, fruity notes balance the heat, helping to moderate the spice.
- Off-dry or slightly sweet wines: Wines like Riesling, Chenin Blanc, or Vouvray, which have a touch of residual sugar, can tame the heat and provide relief.
- Low alcohol and tannins: Wines with lower alcohol (under 13%) and softer tannins won't amplify the heat, making the pairing smoother.
- Acidic and herbaceous wines: Wines with higher acidity and herbal notes, like Sauvignon Blanc or Grüner Veltliner, are great with green herbs and spice-forward dishes like Thai green curry or cilantro-laden tacos.
- Avoid spicy wines: Wines that are spicy themselves, such as some Syrahs or Zinfandels, can clash with the spiciness in your dish, creating an overpowering heat rather than balance.
But why do these guidelines work? There’s more science behind it than you might think.
One of the easiest ways to deal with spicy food is to balance it with sweetness. You’ve probably experienced the calming effect of honey or sugar after biting into something spicy. The sweetness helps to neutralize the burn. The same principle applies to wine: a wine with a little residual sugar can provide relief from the heat.
Residual sugar refers to sugar left in the wine after fermentation. Wines like Riesling and Gewurztraminer are often recommended for spicy foods because they are typically made in off-dry styles. These wines contain enough sweetness to soothe the heat of dishes like Indian curries or Pad Thai. Gewurztraminer, with its exotic notes of lychee, ginger, and rose petal, makes a fantastic partner for complex spice blends. Whether it’s the aromatics of Thai cuisine or the heat of Vietnamese dishes, the slight sweetness of these wines tames the flame of spicy food without overpowering the flavors.
If you’re dealing with dishes that are heavy on heat, a Chenin Blanc from Vouvray or even an off-dry rosé will help ease the discomfort caused by capsaicin—the compound responsible for the burn in spicy foods. These wines tend to be lower in alcohol and have a nice balance of acidity, which is crucial for pairing with fiery cuisine.
For lovers of spicy food, part of the enjoyment comes from the balance between pain and pleasure. Sparkling wines, with their carbonation, can actually play into this dynamic. Carbonation triggers the same pain receptors in your mouth that spicy food does, but it can also cut through the richness and fat in the food, enhancing the spice in a pleasant way.
That said, not all bubbles are created equal. Stick to fruitier sparkling wines, like Moscato d’Asti or Lambrusco. These wines often have a touch of sweetness and are less effervescent than Champagne, making them a good choice for spicy, fatty dishes. For instance, pair Lambrusco with spicy salami or patatas bravas, or enjoy a glass of Moscato d’Asti with Korean fried chicken. The bubbles cleanse your palate between bites, while the slight sweetness helps manage the heat. This approach works particularly well with fried foods. The effervescence cuts through the grease, while the sweetness cools the burn. Try this pairing with fried calamari and a spicy aioli, or fried chicken with a gochujang glaze for a balanced combination that keeps you coming back for more.
Acid is another important factor when pairing wine with food. In the context of spicy food, acid helps balance out rich, fatty dishes, and can brighten up the flavors. Wines like Sauvignon Blanc, Albariño, or Vinho Verde have high acidity, which makes them ideal companions for foods like gumbo, fried chicken, or pork belly. A New Zealand Sauvignon Blanc paired with collard greens and pork belly will cut through the fat while enhancing the green, savory notes of the dish. Similarly, a Verdejo from Spain or a Grüner Veltliner from Austria works well with fried, spicy foods because of their bright, zesty acidity. When it comes to Thai green curry, you’ll want a wine that’s low in alcohol but high in acidity, such as Riesling, Chenin Blanc, or Pinot Gris. These wines have enough acidity to stand up to the bold flavors and heat of the curry, while their residual sweetness helps tame the spice.
Tannins in wine can be problematic when paired with spicy food. Tannins are compounds that create a drying sensation in your mouth, and they can make spicy food seem even hotter. This is because both tannins and capsaicin (the heat compound in spicy food) activate pain receptors in your mouth, so combining the two can create an overwhelming sensation of heat and dryness. For this reason, it’s best to stick to wines with lower tannins when eating spicy food. Pinot Noir is a good option, as is Gamay from Beaujolais, or Bobal from Valencia, Spain. These wines have enough fruitiness to balance out the heat, but they won’t dry out your palate or intensify the burn. If you’re eating a dish like lamb vindaloo, which is both rich and spicy, a Pinot Noir or Grenache can be a great choice. These wines have enough fruit to balance the heat but aren’t so tannic that they will make the dish feel overwhelming. A sparkling rosé can also work well here, as the bubbles will cleanse the palate between bites, and the fruitiness will counteract the spice.
One of the most common mistakes when pairing wine with spicy food is choosing a wine that’s too high in alcohol. Alcohol intensifies the sensation of heat, so pairing a high-alcohol wine with a spicy dish can make the food seem even hotter than it is. Capsaicin, the compound in spicy food that makes your mouth burn, binds to the same pain receptors that are triggered by heat. When you drink alcohol, especially in higher concentrations, it opens up these receptors even more, making the heat from the food feel even more intense. This is why spicy food paired with a high-alcohol wine can feel like a sensory overload. To avoid this, stick to wines with lower alcohol content when eating spicy food. Wines under 13% alcohol are usually a safe bet. Look for wines from cooler climates, like German Riesling, Loire Valley Chenin Blanc, or Beaujolais. These wines tend to be lower in alcohol and higher in acidity, which makes them a perfect match for spicy food.
While high-tannin wines can clash with spicy food, fruity reds can sometimes be a surprising match. Choosing a bold, jammy flavored wine can actually complement spicy dishes by distracting the palate from the heat and highlighting the other flavors in the food. Take Zinfandel for example. It pairs wonderfully with Mexican mole, which often contains a mix of roasted chiles, chocolate, and aromatic spices. The jammy flavors of the wine balance out the smoky heat of the dish, while the fruitiness complements the sweetness from the chocolate and nuts in the mole. You can also try pairing Zinfandel with fajitas or enchiladas for a similar effect. Other spicy red meat dishes, like short rib tacos or carnitas, can handle wines with a bit more structure, such as Cabernet Franc, Tempranillo, or Carménère. These wines have enough heft to stand up to the rich flavors of the meat, but aren’t so tannic that they will dry out your palate.
So why, exactly, are high-tannin wines so tricky to pair with spicy food? It all comes down to the drying sensation that tannins create in your mouth. When you eat spicy food, your mouth is already on fire from the capsaicin, and tannins only exacerbate the situation by making your mouth feel even drier. This can make the heat feel more aggressive and unpleasant. Tannins also introduce bitterness, which can clash with the flavors in spicy food. This bitterness, combined with the heat, can make the dish taste harsh and unbalanced. High-tannin wines, like Cabernet Sauvignon or Nebbiolo, lack the refreshing qualities (like sweetness or acidity) that help counterbalance the spice in the dish. Instead of soothing your palate, they make the burn worse. No Soothing Relief: High-tannin wines lack the softening, refreshing qualities (like sweetness, acidity, or lower alcohol) that help counterbalance the intensity of spicy dishes. Instead of providing relief, they “ramp up the damage," making the heat more aggressive and unpleasant with each bite, rather than enhancing the overall dining experience.
Tonight, as we dive into the exciting world of wine and spice with Always Flavored, remember that the key to a great pairing lies in balancing the heat of the dish with the right characteristics of wine. Rita Witte’s culinary creations promise a vibrant, flavorful experience that challenges conventional pairings. By opting for wines that are chilled, fruity, and slightly sweet, you’ll find that they not only complement but also enhance the unique flavors of her dishes. Whether it’s the refreshing acidity of a Sauvignon Blanc, the soothing sweetness of a Riesling, or the effervescent charm of a Moscato d’Asti, the right wine can transform a spicy meal into a harmonious culinary adventure. Cheers to a night of delightful pairings and flavorful exploration!
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