Pairing on spice heat

Pairing on spice heat contends with capsaicin, which amplifies the perception of alcohol, bitterness and tannins while dampening that of fruit. A spicy dish therefore favours low-alcohol, slightly sweet and low-tannin wines, such as an off-dry riesling or a gewurztraminer. Residual sugar soothes the burn and freshness refreshes, a proven combination when facing the heat of many South and East Asian cuisines.