SPICY FOOD PAIRINGS 101
Domaine Montmartel Côtes-du-Rhône Red $19.99 France 355915 Aromatic, with lifted berry and orange peel, this Grenache-based (there’s also Syrah and Carignan) red blend offers a robust entry while remaining taut, with juicy fruit and savoury and spicy notes.
Wild Goose Stoney Slope Riesling $27.99 BC VQA 434316 This engaging Riesling never disappoints thanks to its outsized citrus, apple and flint aromatics. There’s great texture and intensity, leading to a balanced, fresh and tangy finish.
Cazadores Blanco Tequila $41.99 Mexico 773143 Great agave influence— citrus, spice and herbaceous aromatics—
Empress 1908 Cucumber Lemon Gin $55.99 BC Spirit 322076 Living up to its name, this lively and balanced gin abounds with citrus, cucumber and floral notes. It also brings bitter and earthy hints.
provides enough character for solo
sipping. This blanco also works well as the base in fruit-forward cocktails.
PRO TIP: BEWARE OF TANNINS When spice is on the menu, avoid overt or highly tannic wines, such as Cabernet Sauvignon. They will dry out the palate and amplify the heat. Sommeliers and wine connoisseurs have long touted the benefits of pairing off-dry whites like Riesling with spicier foods, the sweetness from the residual sugars doing wonders to coat the palate and tame the heat. Of course, this strategy works only to a point: make any dish too fiery, and no wine will be a match for the food. In that case, it’s better to reach for the aforementioned lager—or a cool glass of milk! Wine Up the Spice The same general rules apply for pairing spicy dishes with wine. A hint of spice in red wine, as typically found in Grenache or Zinfandel, often creates a more seamless marriage with subtly spiced dishes. Overt fruitiness—again, as found in the wine types above—creates further potential synergy, as fruit flavours can contrast heat and smoke: think ancho or chipotle chilies. Now is also the time for the residual sugars in wine to shine!
Pair Mixed Spirits with Spice Finally, be careful when pairing spirits and spice. Higher alcohol levels tend to increase the sensation of spice. But indeed, there is a reason summer is the perfect cocktail season! Not only do fruit juice and other mixers add opportunities to make a match with spicy foods, but they also bring down the alcohol level. Take tequila, for example. The fruit in a margarita is a great foil to fruity and herbaceous chili notes. No need to add tannins or oak to the tequila: keep the style young and blanco. The more herbal tones are a natural partner with jalapeño. Gin is another example. A gin with citrus and cucumber notes screams summer in a glass. The flavours pair well, and if you add tonic to the mix, the palate-cleansing bubbles are perfect alongside spice-rubbed mains or kebabs. .
PRO TIP: DOUBLE DIP When drinking gin with spicy foods, add a little gin to your marinade to further enhance and marry the flavours.
85
bcliquorstores.com
Powered by FlippingBook