Q. What wine goes best with a spicy dinner?

A.  Well this was quite a loaded question as there are three groups of food I consider spicy: Mexican, Szechwan and peppered ( Montreal seasoning style ).

A few years back, Mel and I attended a food-and-wine seminar that included a session about wine and spiced foods.

We learned that a semi-dry Riesling or white Zinfandel really was the right choice, as the sweetness of the wine softened the spice.

Even a fruit-forward Sauvingnon Blanc worked well. As with Mexican food, many of us really enjoy a cold Cerveza best, however, a Sangria-style wine will work well, too.

Regarding a spicy Szechwan meal, we favor a semi-dry Riesling.

Now, for a peppered or Montreal seasoning-style steak, we recommend a full-bodied Cabernet or Zinfandel with good tannins to compliment the strong meat flavor. Additionally, I always suggest that you take a sip of wine after each bite, as this will clean your palate.

There really are no rules to finding the right wine to go with spicy foods. Just find the right wine to pair with your meal.

If you need help, I’m always here to help with your wine choices. Remember, pairing the best wines to go with your meals is lots of fun and will enhance your dining experience.

Chris Corbett owns Corbett’s Restaurant and Shasta Wine Merchants in downtown Redding. He and his wife Mel Corbett have owned Corbett’s Restaurant since 1983. Their fine wine shop and restaurant are open daily from 7 a.m. until 3 p.m. where the Corbetts serve breakfast and lunch and sell wine from their newly remodeled wine room.

Chris and Mel Corbett also offer evening, invitation-only wine tastings and wine sales throughout the year. Corbett’s wine selections are typically those exclusive to restaurants, but are sold to the public at Corbett’s at minimal markups, i.e. wine steward prices. Chris Corbett can be reached at corbettsrestaurant@sbcglobal.net

          

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