I became slightly addicted to chili crisp during the pandemic like everyone else. Then I started making my own, then I started putting it on everything, then I had to figure out what wine to drink with all that heat.
Making It
Basic version: Chinese dried chilies (the ones that aren’t too hot), Sichuan peppercorns, sesame seeds. Grind them up, not too fine. Put them in a heat-proof bowl. Pour smoking-hot neutral oil over them. Listen to it crackle. Add soy sauce, sugar, sesame oil once it cools.
There are fancier versions with star anise and cinnamon, but the basic one is what I make most. It keeps for months in the fridge and makes everything taste better.
What I Put It On
Eggs. Scrambled, fried, whatever. Game changer.
Noodles. Any noodles. Instant ramen becomes respectable with a spoonful of good chili crisp.
Dumplings. Obvious.
Pizza. Less obvious but trust me.
Ice cream. I’m not joking. A tiny drizzle on vanilla. The heat and the cold do something interesting.
Wine Pairings That Make Sense
The heat is the challenge. The sesame and umami flavors need matching.
Off-dry Riesling. The sweetness cools the burn, the acidity cuts the oil. My go-to.
Sparkling wine. Bubbles are refreshing. The palate-cleansing effect handles heat well.
Grüner Veltliner. Austrian white with a peppery quality that matches the Sichuan peppercorns. Surprisingly good combination.
What Doesn’t Work
Tannic reds. The tannins amplify the heat and everything becomes unbearable.
Very delicate whites. They get bulldozed. No point.
Oaky anything. The toasty notes clash with the sesame.
The Real Answer
Beer. If I’m eating something with a lot of chili crisp, beer is probably the better pairing. Crisp lager, cold, lots of it. But when I want wine, Riesling works 90% of the time.
