Choosing a wine to pair with spicy food can be challenging.In Asia, Sichuan cuisine, with its tongue-numbing, fiery bite, is probably the most challenging to pair with wine, as there are so many aromas, flavours and textures to contend with, ranging from fragrant seafood dishes to the spicy, rich mapo tofu.Many drinkers would pick a young fruity rosé, with minimal tannins, or a ripe Bordeaux from the Right Bank – usually merlot and, again, with soft tannins.A better pairing, however,…
↧