Pairing wine with spicy food presents challenges due to the heat's impact on the palate, which can amplify alcohol perception and mask fruitiness. Henna Zinzuwadia, head sommelier at Pahli Hill, advocates for a nuanced approach that respects and celebrates the dish's complexity rather than attempting to subdue it. She suggests fruit-forward reds as ideal partners for smoky flavors, and textured whites for aromatic dishes. Off-dry wines can also work well to balance spice heat, showcasing an innovative angle on wine selection to enhance the overall dining experience.
Henna Zinzuwadia, currently head sommelier at Pahli Hill in London, emphasizes that pairing wine with spicy food involves respecting the spice, not trying to tame it.
Fruit-forward reds are my secret weapon, as their juicy profiles complement smoky flavors beautifully—especially with Keralan fish curries, where gentle tannins bind to proteins.
Zinzuwadia advocates for textured whites like viognier and chenin blanc, recommending them for aromatic dishes such as papadi chaat, as well as off-dry wines to help balance spice.
The challenge of pairing wine with spicy food lies in the varying intensities of heat, which affects a wine's alcohol perception, acidity, and bitterness.
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