With more global cuisines now part of Aotearoa’s food scene, I’m often asked about pairing wines and drinks with spicier, more adventurous dishes.
As Head of Fine Wines & Whiskies at Webb’s, I’ve been exploring what complements bold flavours, especially those found in Indian cuisine.
Pairing wine with spice isn’t just about matching heat. It’s about balance. Off-dry Rieslings bring freshness and a touch of sweetness that works beautifully with butter chicken, Szechuan dishes or Vietnamese food. Gewürztraminer is a natural match for fragrant Thai cuisine. At Webb’s auctions, we often feature aged whites with the acidity and texture to handle spice well.
Sparkling wines are excellent with fried snacks and street food. Champagne, as my French aunties say, “se boit avec tout” – it goes with everything.
Pairing wine with spice isn’t just about matching heat. It’s about balance.
Lighter reds like Pinot Noir, Gamay or Grenache can pair nicely with lamb rogan josh, biryani or tandoori chicken. Avoid heavy tannins and high alcohol, which tend to amplify heat.
Craft beer or dry cider also works well. Sammy Akuthota’s Chai Lounges in Auckland prove this with Indian street food served alongside local brews and cocktails. For something special, try aged rum or single malts with tropical or smoky notes.
Cheers! | Santé! | Sláinte! | Egészségére! | 饮胜! | 干杯!
MARCUS ATKINSON, DipWSET
Head of Fine Wines & Whiskies, Webb’s+64 27 929 5601
marcus@webbs.co.nz
