Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Do you have a question for Dr. Vinny? Ask it here...
Dear Dr. Vinny,
Correct me if I am misinformed. I note that some world-renowned chefs serve a red-hot, spicy entrée, which is supposed to open up our palates in preparation for a wine tasting. Do you concur?
I’ve never heard of that, but I don’t doubt it happens—hot chilies do sensitize taste buds. There’s something very satisfying about sipping something refreshing after you experience some heat.
But from my experience, spicy foods can interfere with—not enhance—the experience of a wine. When my mouth is on fire from a habanero pepper, I can’t taste much else until the pepper note fades away.
When pairing wines with spicy foods, it helps to pick a wine that’s low in alcohol (alcohol can make things taste “hotter”), low in tannins (which can also clash with heat) and perhaps with a small amount of residual sugar—not necessarily an overtly sweet or dessert-style wine, but one with just a dollop of sweetness, or perceived sweetness, that can soothe spicy tones. That way, you can have your chili pepper and eat it too.
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.