I hit the wine store and selected wines that traditionally complement spicy foods. I chose fruit-forward, low alcohol wines, with low tannins and minimal oak, that are best served chilled. I invited over some friends and prepared a spread of spicy Asian-inspired dishes, serving them alongside our wine selections.
1. Riesling: This is considered the classic pairing with spicy food because of the varietal's intense fruit concentration and natural acidity, often complemented with sweetness. I chose two slightly sweet versions from Germany, where it is the country's most widely planted grape variety.
After tasting these wines as a group, we agreed unanimously that the Dr. L Riesling was the standout pairing. Although the St. Urbans-Hof Riesling showed better fruit concentration, it was the balance of sweetness and acidity that set the Dr. L apart when pairing with spicy Asian cuisine.