Chilis & Hot Spicy Food Wine Pairings

The key factors here are to match a sweeter wine with spicy heat and, if you think a red is best, use one with a soft structure and plenty of bright fruit. 

Spicy dishes, especially those with chili heat, need wines that either cool the burn (off-dry, fruity, or lower-alcohol wines) or complement the spice with bold fruit and acidity. Tannic, high-alcohol reds tend to amplify spice, so it's best to choose wisely!

White Wines (Cooling, Aromatic, & Off-Dry Whites)

These wines balance the heat with fruitiness, acidity, and subtle sweetness, making them ideal for Thai, Indian, Mexican, or Sichuan dishes.

• Off-Dry Riesling (Germany, Alsace, Finger Lakes): Sweetness balances chili heat, while acidity keeps the pairing refreshing. Perfect for spicy Thai curries, Sichuan chili oil dishes, or Indian vindaloo.
• Gewürztraminer (Alsace, Germany, USA): Aromatic, floral, and slightly sweet—great for spicy Asian dishes, especially with coconut milk.
• Grüner Veltliner (Austria): Crisp, peppery, and citrusy, perfect for spicy stir-fries or Vietnamese dishes.
• Verdejo (Rueda, Spain): A zesty, herbal match for Mexican tacos with chili & lime.

Red Wines (Juicy, Fruity, & Low-Tannin Reds)

Look for reds that are light-bodied, fruity, and lower in alcohol, avoiding high tannins that intensify spice.

• Aromatic Grenache (Southern Rhône, McLaren Vale, Priorat): Juicy, herbal, and soft—great for smoky or spicy BBQ dishes.
• Valpolicella Classico (Italy): Light, fresh, and juicy—ideal for spicy tomato-based dishes or chorizo.
• Zinfandel (California, Primitivo from Italy): Jammy fruitiness balances smoky or peppery heat, great with BBQ or chili con carne.