Pairings

Wine for the food.

Pick the dish. We’ll name a wine that fits — and one that doesn’t.

Spice
Thai, Sichuan, or other chili-lime heat
Capsaicin punishes alcohol and oak. Residual sugar and acid are the tools.
- Off-dry Riesling (Kabinett, Spätlese)
  Sugar cools heat; acid stays bright.
- Off-dry Chenin or Gewürztraminer
  Aromatic lift for lemongrass and coconut.
- Lambrusco or off-dry sparkling
  Chill, bubbles, a little sweetness.
Skip: High-alcohol reds and heavily oaked Chardonnay. They amplify burn.
We're having this. What do I order?