If it grows together, it goes together doesn't work as a guide for pairing with many spicy cuisines, so we explore better ways to pair wine and food.
Among the many loosely adhered-to rules of pairing wine and food, one of the most common aphorisms, “if it grows together, it goes together,” doesn’t always work when it comes to pouring wine alongside spicy food. One of the main reasons is that many of the world’s hottest chilies and much of its highly spiced food come from places close to the equator, whose tropical climates are not favorable to growing grapes and making wine.
Another challenge to pairing wine with spicy food is that hot or pungent dishes work best with wines that are low in tannin and have somewhat full textures, many of which are off the well-trodden wine track. Strong tannins—the ones you may find in your favorite Cabernet Sauvignon, for example—intensify the feeling of heat on the palate and can be unpleasant alongside picante
dishes. In some cases, wine with a touch of sweetness works really well with foods that rank high on the Scoville scale—there is a double bonus at work because some styles of hot foods such as Thai and American barbecue may also have sweet components as well. To keep your mouth from going up in flames, here are the wine styles that work best with spicy food from around the world.Sichuan and Hunan are two of the hottest styles of Chinese cuisine.
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