A Guide to Drinking with Spicy Foods: Wine — Drinking While Sweating

August 23, 2016

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Let’s be clear about one thing upfront: Any kind of alcohol — be it wine, beer, or spirit — enhances the spiciness of a food. So, if you’re really looking to quell the heat, milk is the answer. If, on the other hand, your goal is to complement the heat and enhance your eating experience, we say absolutely enjoy your favorite takeout Thai curry with a glass of wine.

Conventional wisdom pairs spicy foods with sweet white wines, especially for dishes with an Asian slant, but vinous options exist across the color and sugar spectrum.

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