Wine & Spicy Food: No-Go or Can It Work?

There’s a bit of a myth that spicy food and wine simply don’t mix. And, to be fair, if you’ve ever paired a fiery curry with a big, boozy red and wondered why your mouth suddenly feels like it’s on fire, you’re not imagining it.

But the problem isn’t wine. It’s choosing the wrong wine.

The trick with spicy food is to think about alcohol, sweetness and freshness. Chilli contains capsaicin, which creates that familiar burning sensation, and alcohol can make that sensation feel even stronger. So while a big, full-bodied red might sound like it should stand up to a curry, its higher alcohol and tannins can actually make the heat feel more intense.

So what should you drink?

The response is somewhat unexpected: choose lighter options, with lower alcohol content, and seek a hint of sweetness. A wine with some residual sugar can help soften the perception of chilli heat, while good acidity keeps things fresh rather than making the wine feel heavy or overly sweet. That's why wines such as off-dry Riesling are such a classic match for spicy food.

Think of it as the wine equivalent of adding yoghurt to your curry. You're not trying to fight the heat – you're trying to balance it.

White wine: Schieffer Steillage Riesling

Schieffer Steillage Riesling is a particularly good bottle to reach for when dinner has a bit of a kick. Riesling's natural acidity keeps things lively, while its touch of sweetness helps take the edge off the heat.

It's a great match for Thai curries, spicy Asian dishes and anything where chilli is doing a fair amount of the talking. Serve it well chilled and let the wine do some of the cooling down.

Red wine: Sangele Ursului

Red wine isn't completely off the menu either. Sangele Ursului is a good example of how to make a red work with spice. It's touch of sweetness and fruit-forward character make it a much better partner for chilli than a big, tannic, high-alcohol red.

It's particularly good with spicy sausages, barbecue dishes and richer, gently spiced meat dishes.

And if you want to skip the alcohol...

There's another option that makes a lot of sense with spicy food: go alcohol-free.

If alcohol can make chilli heat feel more intense, removing it altogether takes that particular problem out of the equation. Our range of Bruno Andreu de-alcoholised wines gives you the opportunity to enjoy something wine-like alongside spicy food without the alcohol.

The Bruno Andreu De-alcoholised Sparkling is particularly refreshing, with fine bubbles, citrus and tropical fruit, making it a great palate cleanser between mouthfuls of something with a serious kick. It's completely alcohol-free at 0% ABV.

Our rule of thumb

The hotter the food, the lighter the wine.

Look for lower alcohol, a little sweetness and plenty of freshness, and don't be afraid to chill your wine well. Save the big Cabernet, Shiraz and Malbec for something less fiery – your tastebuds will thank you.

Shop our wines to find your perfect match for your next spicy dinner.