Pairing with spice
This is one of the harder food types to match.
1. Avoid a high alcohol content. 14-16% wines are just going to increase the heat in the spice.
2. Go sweet. Sweetness in wine helps offset some of the spice and prepare your mouth for more of it. Sweet, medium or off-dry wines here are great to pair. Avoid your bone dry whites and save them for another day.
3. Cold. Finally go for something you can have cold. Cold is more refreshing and will help with the spicy food.
All in all, it’s no wonder that medium sweetness, cold Riesling is so frequently suggested to pair. (Or for that matter, why beer is a perfect companion). But try others as well. If you taste a bottle that you find too sweet by itself, try it next time there’s some chilli on the plate.