Everyone loves a little spice in life, am I right? It’s that time of year here in Miami where we get to “spice” up our lunch or dinner options by trying a new place at a great deal, and man is that a fun way to keep things hot. While you’re working on heating up your dinner plans, let’s talk a little bit about picking the right wine when you decide to try something with a little more punch on the palate, in other words, wines that will pair well with your next Miami spice-y meal.
CO MP L I MENT YO UR SPICE W ITH SOM E SW EE T E R SPAR KL E When in doubt, reach for the bubbly. Champagne and other sparkling wines can be a great pairing for a mildly spicy meal. Not only do bubbles turn up the heat on any dinner party on their own, but the crisp acidity of most sparkling wines is what you need the most in your wine. Look for a Brut or an off-dry Champagne to add a little sweetness to combat your spice; a sparkling rosé would also be a refreshing addition to any meal packing heat. Just be careful that your spice is not too overpowering for your sparkle, which is the most important pairing rule of all. Hope you enjoy a great clink with your zing, and that you find the right “spice” for your next Miami mealtime! Cheers!
.........
Jacqueline Coleman is a certified Sommelier and 4th generation Miamian, born and raised in Coral Gables. You can find her musings about the “wine lifestyle” on her blog, History & Wine (historyandwine.com), or follow her on Twitter @HistoryandWine.
WIT H YOU R
P I CK SO M ETHI NG CRISP & NOT OA KY Acidity is your friend when choosing a wine to pair with spicy foods. Crisp white wines are usually the best. Riesling often gets the most attention when considering white wines for fiery foods, but I would also encourage you to consider a Gewürztraminer or an Austrian Grüner Veltliner. Don’t be afraid to reach for a dry rosé if you prefer the pinks. Unfortunately for oaked Chardonnay fans, I’d leave this one off the menu if you choose to host your spice-inclined friends for a meal. Oak can dull the flavor of your zing, which is really what you want to accentuate the most.
Clink
AVO I D H IGH ALCO HOL & HEAVY TA NNINS This is where you heed your intuitive warning not to pair a prize-winning California Cabernet with your jalapeño-based Mexican dinner plate. If you want to stick with red wines, you can make it work. Look for wines that are lighter in color and lower in tannins and alcohol. The alcohol can take the spotlight away from your spice, and the lower acidity and higher tannins associated with bold reds can make the dish taste bitter. Think along the lines of a fruitier red wine like a French Grenache or Gamay wine, such as a Côtes du Rhône or Beaujolais. You can even look for an American Zinfandel if you want to pair a little peppery red wine with your meal.
Zing
As you might already know, not all wines play nicely with your favorite “Thai hot” dish. You certainly wouldn’t sit down with a bold red Bordeaux and a plate full of spicy noodles. Food and wine pairings can be pretty tricky, but there are some basic rules to follow when you want to enjoy a glass of vino as an accompaniment to a mouth-tingling meal.