Perfect Pairings: Spicy Food

The key is softening heat rather than amplifying it — which means steering clear of high alcohol and firm tannin, both of which intensify spice on the palate. Off-dry whites are the answer: Gewürztraminer and Riesling Kabinett are the classics, their gentle sweetness a natural counterbalance. Dry rosé and lighter Pinot Noir also work well.

A citrus-forward gin and tonic is genuinely excellent with Asian spice; a high-rye bourbon holds its own alongside smoky BBQ and chilli.