Spicy or highly seasoned dishes call for wine pairings capable of complementing their intensity without enhancing the burning sensation. Italian cuisine also offers famous examples of boldly flavored recipes, such as penne all’arrabbiata, ’nduja calabrese, or certain spicy cured meats from Southern Italy. These are joined by numerous international traditions where chili and spices take center stage, such as Indian, Thai, Mexican, Sichuan Chinese cuisine, and many customs of Southeast Asia.

To accompany these dishes, aromatic, fresh wines with very soft tannins are preferable, often with a slight residual sweetness. The aromatic qualities of grape varieties like Riesling, Gewürztraminer, or Moscato help complement the spices, while acidity and freshness refresh the palate, softening the heat. At the same time, wines with low tannins or a gentle sweetness avoid amplifying the chili’s burn, creating a more harmonious balance between the bold character of the dish and the softness of the wine.