Drinks SPICE ROUTE

Choosing a wine to go with spicy food requires a considered approach, writes

Matching spicy food with wine can be a tricky exercise. If you get it wrong, either the intensity of the food swamps the wine or the wine just exacerbates the spicy sensations in your mouth. When choosing an appropriate pairing, it’s important to look beyond the grape variety and focus on the integral elements of the wine.

Alcohol content is one of the major factors that affect a wine’s suitability for spicy cuisine. As alcohol can generate a warming sensation in your mouth, wines lower in alcohol often work best with spices.

Hunter Valley semillon falls into this lower-alcohol category. The 2017 Tulloch Hunter River White Semillon, $25, is an excellent choice, providing refreshment without heat and cleansing the palate. The 2017 De Iuliis Semillon, $20, is another top selection.

An ice-cool glass of wine with a touch of sweetness can be a blessing when eating a chilli-laden dish, such as a zippy Vietnamese salad. Late-picked riesling, with balanced sugar and acidity as well as moderate alcohol, is also a great option. I recommend the 2017 Mad-Fish Late Harvest Riesling, $20, from WA.

Acidity is yet another element to consider. You want a drink that’s refreshing, but without searingly high acidity. The solution is to look for wines in which the fruit intensity and acidity are balanced, such as the 2017 Skillogalee Riesling, $24, fabulous with prawn and coriander rice-paper rolls.

Rosé can be an inspired pick. Try one with a little palate softness. 2017 Jacob’s Creek Le Petit Rosé, $17, is excellent.

Steer clear of wines with prominent oak. I usually stick to white varieties, but if you particularly want a red, choose something very soft and fruit-driven: a lighter style of pinot noir or even a gamay. #