Answer by: Marylou Coe
Something slightly sweet will balance the spice. A semi-dry Riesling is always a good match as is a semi-dry Gewürztraminer. Look to cool climate growing areas such as New York's Finger Lakes, Michigan's Leelanau and Old Mission Peninsulas, and Oregon.
About the Expert:Marylou has been involved in the wines and spirits industry for 35 years and now owns a winery/distillery and Bed & Breakfast Inn. Visit Marylou Coe's website: Black Star Farms
Answer by: Roger C. Bohmrich, MW
You are talking to the right person! I frequently cook spicy food and eat out at Thai and Indian restaurants. The book I am compiling features many preparations with hot peppers along with wine pairing ideas. I have to say that, with the very hottest dishes, I do drink beer. But if the heat is less than incendiary, many wines make decent partners.
With seafood or light white meat dishes with hot peppers, I would suggest entry-level Alsace Gewurztraminer (not Grand Cru) or Riesling Spatlese (the off-dry, not the dry or "trocken" version, as the delicate sweetness is a taming factor). Richer whites, such as those based on Rhone varieties like Marsanne, can work with some dishes of this type. I have also drunk New Zealand Sauvignon Blanc (which is generally richer than those from the Loire) with Thai squid with basil and hot green chilis, or with the famous Thai hot and sour seafood soup (Tom Yum Goong).
With heavier, richer red meat-based dishes, you might try generous and soft Rhone reds, particularly Grenache-based ones (a Cotes du Rhone, for example). Zinfandel can be successful, or Australian Shiraz. Try not to pick ones with 15% alcohol, which only reinforces the peppers.
By all means, save your finest, most complex wines for non-spicy food!
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
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