When pairing food and wine, it’s important to follow the proper guidelines. While some wines have a strong flavour and aroma, others are on the milder side. The same goes for food and you never want one to overpower the other. In other words, your wine should not be too potent compared to the food and the food should not be too potent compared to the wine. The two should compliment and enhance one another rather than treating your taste buds like a battlefield.
\nWhen pairing wine with spicy foods, it’s even more important to do so with care. Spices, even in small amounts, can really overwhelm your senses which means that you need just the right type of wine for the job.
\nThe first tip to remember is to avoid oak wines with a high alcohol content. Look for wines with low to medium alcohol. They should be refreshing and crisp with a fair amount of acidity. When you pair spicy foods with a crisp wine, it increases the heat and this enhances the actual flavour of the meal. Similarly, oaky wines tend to diminish the flavours of the meal.
\nFruity wines and off-dry wines are also a favourable combination when it comes to spicy food. The sweetness of these wines helps create a remarkable contrast with the food and balances the heat nicely. The sweetness of the wine also helps enhance the various flavours of the food. Just think about how many spicy dishes include some kind of sweet ingredient like peaches or pineapple.
\nWhen it comes to red wine, look for those with a low to medium tannin. High tannin wines emphasize bitterness and will overpower the flavours of the food. Look for a fruity or spicy red to go with the dish and don’t for get that important element of acidity for perfect balance.
\nIn short, some wines to avoid would be Shiraz, Merlot, and Cabernet Sauvignon. Instead, look for a good Riesling or even a bottle of bubbly. Just make sure that you choose an off-dry variety with a hint of fruitiness.<\/p>\n","protected":false},"excerpt":{"rendered":"
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