Pairing spicy Thai curries or fiery Sichuan dishes with high-alcohol, bone-dry red wines makes the chili burn feel worse. Instead, turn to slightly sweet white wines.

The Science of Sugar and Heat

Residual sugar in off-dry wines coats the tongue, creating a buffer that calms the burn of capsaicin. The cooling fruit flavors act like a refreshing mango lassi.

Top Varietals to Try

• Gewürztraminer: This highly aromatic grape smells of lychee, rose petals, and ginger. It pairs flawlessly with lemongrass-heavy Thai cuisine.
• Off-Dry Riesling: The combination of racing acidity and moderate sweetness cuts through fatty pork belly and cools down spicy chili paste.