Pairings
Spiciness isn't a flavour — it's a pain sensation (capsaicin triggers the same receptors as heat). That changes everything for pairing: you're not looking for a wine that "matches" the chilli, you're looking for one that soothes it.
Alcohol amplifies the burning sensation. This is the single most important factor, ahead of everything else. A 14.5% wine on a Thai curry is a bad idea, even if the style seemed right otherwise.
Sugar neutralises spiciness — that's basic sensory chemistry, not a taste preference. A bone-dry wine on a very spicy dish leaves the fire untouched; an off-dry wine puts it out.
Tannins amplify bitterness and spiciness at the same time. Avoid tannic reds (Cabernet Sauvignon, young Syrah, Bordeaux) on any spicy dish — it's the most common mistake. If you want red, look for a fruity, soft, low-tannin red.
Curry (Indian, Thai): off-dry German Riesling, Gewurztraminer, or beer — often the honest best choice Sichuan cuisine (mala, chilli + Sichuan pepper): Riesling or Gewurztraminer, never a tannic red Tacos/spicy Mexican: dry, fruity rosé, or off-dry sparkling (Prosecco) Wasabi (spicy sushi): brut Champagne or Crémant — the fizz cleanses the palate between hits
A dry, fruity rosé or an off-dry sparkling cover 80% of situations without overthinking it. If you're torn between three wines, pick the least alcoholic and most fruity of the three.
→ Find the wine for your spicy dish on Verso — the algorithm accounts for spice level automatically.