Spice and wine can clash spectacularly — or sing. The trick is picking styles that cool the heat rather than fight it.
Go off-dry and aromatic
A touch of sweetness tames chilli heat beautifully. Off-dry Riesling, Gewürztraminer and fruity rosés are curry's best friends.
Easy on the tannin
Big, tannic reds and fiery food don't get along — the tannins amplify the heat. If you want red, choose something soft and fruity like a young Grenache.
By dish
Creamy korma: a rounded white or rosé. Fragrant Thai: off-dry Riesling. Rich, spicy Madras: a chilled, fruity red or, honestly, a cold lager.
Don't forget the fizz
A chilled sparkling wine is a surprisingly brilliant, palate-refreshing match for a spicy spread — and a great excuse to open something bubbly.
Quick Questions
What wine goes best with curry?
Off-dry, aromatic whites like Riesling or Gewürztraminer, and fruity rosés, work brilliantly because a touch of sweetness tames chilli heat. Avoid big, tannic reds.
Can you drink red wine with spicy food?
Yes, but choose soft, fruity, low-tannin reds. High-tannin reds tend to make spicy food taste hotter.
