Wine for Spicy Food That Cools the Heat

Spicy food and wine have a complicated relationship. Capsaicin—the compound that makes food hot—amplifies alcohol’s heat and can make tannic wines taste harsh. But the right wine can tame spice, refresh your palate, and enhance the flavors you are eating. Here is how.

Why Spice Challenges Wine

Capsaicin triggers pain receptors in your mouth. Alcohol exaggerates that sensation—it is why drinking whiskey after eating hot wings feels like drinking fire. High-alcohol wines (above 14%) can make spicy food feel hotter than it already is.

Tannins also intensify heat perception. That bold Cabernet Sauvignon you love becomes unbearable next to Sichuan peppercorns.

The Sweetness Solution

Sugar is fire’s natural enemy. Sweet wines create a cooling sensation that counteracts capsaicin’s heat. This is why off-dry Riesling is the single best wine for spicy food across virtually all cuisines.

German Riesling with Spätlese sweetness, Alsatian Gewürztraminer, or even a slightly sweet Chenin Blanc can transform a spicy meal from challenging to pleasurable.

Pairing by Cuisine

Thai food: Off-dry Riesling is the sommelier standard. Its sweetness handles the heat, its acidity matches the lime and fish sauce, and its aromatics complement lemongrass and galangal. Gewürztraminer also works beautifully.

Indian food: The complex spice blends need wines with similar aromatic intensity. Gewürztraminer’s lychee and rose notes complement Indian curries. Grüner Veltliner’s white pepper echoes many Indian spices.

Sichuan Chinese: The numbing spice of Sichuan peppercorns plus the heat of dried chilies is intense. Low-alcohol, slightly sweet wines are essential. Moscato d’Asti or off-dry Riesling provides relief.

Mexican food: Margaritas exist for a reason, but wine works too. For tacos and salsas, try a crisp rosé or Albariño. For mole, which is complex but not necessarily hot, Zinfandel or Grenache can work.

Korean food: Fermented flavors (kimchi, gochujang) plus heat creates complexity. Riesling remains king, but sparkling wine’s refreshing bubbles also help.

The Low-Alcohol Advantage

Wines under 12% alcohol play nicer with spicy food than high-octane options. Moscato d’Asti at 5.5% alcohol, German Kabinett at 8%, or Vinho Verde at 9-10% all keep alcohol heat from compounding capsaicin burn.

When Red Wine Works

If you must have red wine with spicy food, choose low-tannin, fruity options served slightly chilled. Beaujolais, young Rioja, or juicy Grenache can work with moderately spiced dishes. Just avoid anything tannic, oaky, or high in alcohol.

The Beer and Wine Truth

Sometimes beer is simply better with very spicy food. A cold lager’s carbonation and low alcohol refresh the palate more effectively than most wines. There is no shame in reaching for beer when the heat gets serious.